Food & Drink Magazine

Positively Famished: My Slow-Cooker Chili Recipe

By Mspositivity @Ms__Positivity
Why Positively Famished? Well, because so many positive things can come from a great meal with friends and/or family and, hey, we get hungry!!
Positively Famished: My Slow-Cooker Chili RecipeIt's winter and cold out (well, here in Utah it is still freezing outside) and what better time to make a big pot of chili? I used to have a different go-to chili recipe that I posted on my old blog, but I changed it up a bit and am now doing it in my Crock-pot. It's really easy and pretty dang good, if I do say so myself. Here it is:

Trinity's Slow-Cooker Chili   


  • 1 small onion -or- 1/4 cup dried chopped onion
  • 1 tsp minced garlic (more or less to taste)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Chili powder
  • 1 tbsp cumin
  • 2 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp parsley flakes
  • 1 15 oz can tomato sauce
  • 1 cup spicy V8 Juice®
  • 1 cup beef broth or beef stock (I prefer stock; it's thicker and makes it a bit more hearty)
  • 6 cans chili beans


  1. In a frying pan, brown ground beef with onions and garlic.
  2. Place in slow-cooker.
  3. Add tomato sauce, beef stock, V8 juice, & Worcestershire sauce. Stir.
  4. Add dry ingredients and stir.
  5. Add cans of chili beans and stir.
  6. Cook on low for 6-8 hours or on high for 3-4.
  7. Remove from heat, allow to cool a bit, and enjoy!

  • This recipe makes a very big pot of Chili, but it freezes very well if you have a lot of leftovers.
  • Try different bean combinations; red, kidney, or black beans are great options.
  • Top with shredded cheese and sour cream if you like.
  • My hubby likes to top his with salsa.
  • Serve with crackers or corn chips.

Do you have a favorite recipe that you would like to share? Send it to me and I will feature it on our blog. Better yet, consider doing a guest post with us!

I hope you enjoy your Chili and please let me know what you think!


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