Book Club Award Winning Crock Pot Chili

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

  • Cilantro

  • Cheese, shredded

  • Additional chopped red onion

  • Chopped avocado


  1. Brown meat in a pan and drain excess fat.

  2. 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).

  3. Remove the bacon to a paper towel lined plate.

  4. Add all ingredients into the crock pot. Stir to combine.

  5. Cook for 7-8 hours on low or 3-4 hours on high.

  6. Serve with toppings of your choice!


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