Ok so maybe we didn’t have an actual chili cook-off in my book club, but they did RAVE about this chili (much more than they raved about Devil in the White City… but I actually enjoyed the book and the chili)! I combined a few recipes I found on the internet, healthified them, and this was the result. You could, of course, leave out the bacon, but why would you??
Book Club Award Winning Crock Pot Chili
1 1/2 Pounds 90/10 Ground Beef (can also use turkey or chicken if desired)
6 Strips of Bacon, chopped
1 Can (15 ounces) Kidney Beans, rinsed and drained
1 Can (15 ounces) Pinto beans, rinsed and drained
1 Can (15 ounces) Black beans, rinsed and drained
1 Can (15 ounces) Fire Roasted diced tomatoes with juice
1 Can (6 ounce) Tomato paste
1 large Red onion, chopped
1 Red bell pepper, seeded and chopped
1 Jalapeño, seeded and minced *optional
2 Cups Beef stock
1 Tablespoon Dried oregano
2 Teaspoons ground cumin
2 Teaspoons Kosher salt
1 Teaspoon ground black pepper
1 Teaspoon Smoked Paprika
2 Tablespoons chili powder
1 Tablespoon Worcestershire sauce
1 Tablespoon Minced garlic
FOR TOPPINGS (all are optional):
Light Sour Cream or Plain Greek Yogurt
Additional chopped red onion
Brown meat in a pan and drain excess fat.
While meat is browning, cook bacon until crispy. I prefer to cook mine in the oven per the direction on the packaging (less mess this way).
Remove the bacon to a paper towel lined plate.
Add all ingredients into the crock pot. Stir to combine.
Cook for 7-8 hours on low or 3-4 hours on high.
Serve with toppings of your choice!