Crockpot Chili, slow cook chili with flavorful browned ground beef, beans, tomatoes, spicy seasonings, and a secret ingredient. The perfect meal to make ahead during the week. It has won 4 chili cook-offs. Save any leftovers and serve it over chili dogs, Frito pies and chili cornbread! The possibilities are endless!
With the announcement of a Chili Cook-off at our church, I knew I had to enter my recipe for chili.
I created this recipe a few years back. The flavors are amazing, but I want the flavors to bounce right into a win, so I added a little secret ingredient, canned jalapeno juice. It did the trick--oh! my.
One of the rules going into the contest was to name your recipe which I had not done yet. I kept thinking about it and came up with the name 8-Hour Chili since it takes 8 hours to cook it to perfection. (Since I created the recipe I have a newer crockpot and it takes 8 hours on low and 4 hours on high.)
Going into the contest, it was just 8-Hour Chili, and coming out of the contest, it became Blue Ribbon 8-Hour Chili. To my delight, I won first place overall. Since then this recipe has won 4 chili cook-offs.
Blue Ribbon 8-Hour Chili - edited for newer crockpots*
(8 hrs. on low or 4 hrs. on high)
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Ingredients:
- 3 lbs. lean ground beef (90% lean)
1 tablespoon salt
1 tablespoon black pepper
1 15 oz. can Ranch Style Beans
1 14.5 oz. can diced tomatoes
1 10 oz. can Rotel Tomatoes
4 8 oz. can tomato sauce
8 green onions chopped
1/2 cup onions, minced
4 whole jalapenos, fresh or canned, seeded and minced
1/4 cup canned jalapeno juice
4 tablespoons Williams Chili Seasoning
1 tablespoon ground cumin
2 cups water
In a large skillet, brown ground beef with salt and pepper.
Transfer browned meat to a large Crock Pot.
Add remaining ingredients in the order as listed. Stir until mixed well.
Cook in a crockpot on low for 8 hours or 4 hours on high. (See note below) Stirring occasionally. Serves 10-12.
Note: I cook the chili on low in my new crockpot since I posted this recipe. It seems the newer ones cook hotter than the old ones.
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