Chili is a wonderful and filling easy meal that can be made ahead and tastes great reheated. It is also a meal that can easily be made grain free, bean free, etc. and served to guests who aren’t used to “health food” without anyone even noticing.
5 Ingredient Crock Pot Chili Recipe
This chili recipe is one of my favorites for its simplicity. It has only five ingredients (if you keep homemade chili seasoning on hand) and comes together quickly.
This chili recipe is most easily made in a slow-cooker, but it can also be made stove top more quickly.
We serve crock pot chili with coconut flour biscuits and I add some grated cheese, diced green onions and garlic to the biscuits to make them savory.
Re-heated, this chili is also good in omelets or on top of eggs. A big pot at the beginning of the week also makes enough for plenty of healthy lunches during the week.
- 3-4 lbs of meat (beef, venison, sausage, bison, ground turkey, etc or a mix) I usually use 1 pound each of beef, venison, bison and chorizo sausage
- 2 onions, finely diced
- 3-4 cans/jars of diced tomatoes
- 15 ounces of tomato sauce
- Cumin powder and other spices to taste (we use cumin, chili, pepper, salt, garlic and cilantro, but it is good even without the spices) or ¼ cup of my homemade chili seasoning.
- Dump all ingredients in crock pot (I've even dumped in the meat frozen before)
- Cook on low 5-6 hours or high 2-3 hours until meat is done and flavors are blended.(or make in 30 minutes on stove top)
- Enjoy 🙂
How do you make chili? Add any unusual flavorings? My husband’s favorite is Cincinnati style. What’s yours?