SOS Crock-Pot Chili is my recipe that along with many other food bloggers is to support the victims of Hurricane Sandy. We were asked to make a dish that would be what we would feed to those whose lives were forever changed by Sandy. Living in Texas, chili comes to mind. Living through a few hurricanes myself I know what a good home-cooked meal can do to help raise the spirits.
SOS Crock-Pot Chili is a very easy chili to put together, it has very common ingredients, and by using a Crock-Pot we have a meal that almost cooks itself.
It is my hope that you consider a donation to a charitable organization to assist those whose lives were impacted by this tragedy.
Love chili? Try my Chili Colorado recipe.
SOS Crock-Pot Chili
- 2 pounds ground beef
- 1 cup chopped onion
- 1 tablespoon chopped garlic
- 1/2 cup chopped celery
- 28 ounces canned chopped tomatoes
- 15 ounces tomato sauce
- 15 ounces canned pinto beans
- 15 ounes canned kidneybeans
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- additional liquid if desired you can use tomato juice, beer, or water
- In a skillet over medium high heat cook together the ground beef, onion, chopped garlic, and celery. Cook until the ground beef is no longer pink. Using a 6 quart Crock-Pot add chopped tomatoes, tomato sauce, pinto beans, red kidney beans, and spices. When ground beef has finished cooking drain off grease and add to the crock pot. Stir well. If you desire more liquid in your chili you can add tomato sauce, or beer, or water until it has reached the consistency you desire. Cook on low for 6 to 8 hours.