No Alarm Crockpot Chili

I’ve been trying to “nail” chili for a long time now. After trying several recipes I found online, nothing was really cutting it. So, what makes a good chili? For us… I knew we needed something really hearty (we have heavy eaters), something that was mild and not spicy at all (my kids and I aren’t super spicy fans), and something with minimal prep (because I didn’t want to have to keep checking on it throughout the day). Because I knew what elements that I wanted to include, ingredients I thought would elevate it, and flavors to tie it all together– I set off to experiment. This No Alarm Crockpot Chili hits all of those marks, and it’s incredibly easy to add in or omit ingredients you may not prefer in your chili. Though, I do recommend trying it as it first– because the flavors here are all bomb.

With minimal prep, you can fly through it in the morning (or the night before) and be well on your way to the ultimate comfort meal in no time. Crockpot “Set it and Forget it” meals are some of my favorite, and I know we all feel accomplished when dinner is cooking by 9:00AM, right? Or is that just me?

To skip the bulky step by step and head to the printer-friendly version of this No Alarm Crockpot Chili, scroll to the bottom! Truly, I so hope y’all enjoy this one. Save it for Comfort Food Season. Though, you can 100% make it during the Summer months, I’ve done it several times.

YOU WILL NEED:

• 1 1/2 to 2 LBS of Ground Beef (Sub Turkey/Chicken if preferred)
• 8 Strips of Thick Cut Bacon
• 1 15 Oz Can of Pinto Beans, Drained
• 1 15 Oz Can of Black Beans, Drained
• 1 15 Oz Can of Dark Red Kidney Beans, Drained
• 1 Can of Chili Magic Chili Starter
• 1 15 Oz Can of Fire Roasted Tomatoes with Mild Green Chiles, Drained
• 1 6 Oz Can Tomato Paste
• 1 Red Onion, Diced
• 1 Red, 1 Yellow, and 1 Orange Bell Pepper, Diced
• 2 Cups Chicken Stock
• 1 Packet of McCormick Mild Chili Seasonings
• 1 Packet of McCormick Original Chili Seasonings
• 2 TBSP Worcestershire Sauce
• 3 TBSP Minced Garlic
• Additional Seasonings *to taste–don’t skip these*; Dried Oregano, Ground Cumin, Kosher Salt, Black Pepper, Smoked Paprika, and Chili Powder

INSTRUCTIONS:

1. 1. Start by browning your bacon strips, and while that’s cooking go ahead and chop your peppers and onion.
   2. Once your bacon is cooked through, transfer to a paper towel to drain excess grease and throw your peppers, onions, and garlic immediately into the same pan with the bacon grease.
   3. Saute your veggies until the onions are translucent, and the peppers are soft. Remove to a towel to drain excess grease. 
   4. Put your ground beef directly into that same pan, cook until browned, and drain. Add your McCormick Seasoning Packets and make sure they’re mixed thoroughly. 
   5. Add all of your prepared ingredients to your crockpot, as well as all remaining and give it a good stir (do the additional spices last).

1. Cook on HIGH for 3-4 hours or LOW for 6-8. I do recommend cooking on low to give the chili the best flavor possible and allow it all to cook and combine flavors nice and slowly. 
2. Serve with your favorite toppings, and a nice hunk of corn bread! 

NO ALARM CROCKPOT CHILI TIPS, TRICKS, AND RECIPE NOTES:

-This chili does have a medium consistency, while it is a hearty and thick chili, it *is* a soup. If you want to thicken it overall or even some leftovers up a bit to add to tots, fries, hot dogs, or even burgers– heat some up on the stove and add a cornstarch slurry (1 TBSP Cold Water mixed WELL with 1 TBSP Cornstarch) to thicken it up a bit.

-Try it with the peppers before you omit! I’ve had people mention to me that they think they need to omit it because “so and so” wouldn’t like the crispy bite the peppers give, but we cook them down so much in here that they’re tender and soft. They just add to the depth of flavor.

-To give this dish a bit of a kick (we like a good No Alarm Crockpot Chili here, but I know some people do enjoy the spice!), add 2-3 seeded and diced peppers of your choice; Try Jalapeno!

-I like serving mine with a nice hunk of cast iron corn bread on the side (it sops up some of the broth and is a delicious treat), and I top my chili with shredded cheese, green onions, and sour cream– but you can top with whatever your family loves!

No Alarm Crockpot Chili

This quick and easy No Alarm Crockpot Chili requires very little prep, and is packed full of flavor. Set it in the morning and by dinner time enjoy the perfect comfort meal.

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Course Comfort Food, Dinner, Main Course, Soup

Cuisine American

Equipment

• Crockpot

Ingredients

  

• 1 1/2 - 2 LB Ground Beef (Sub Turkey, if preferred)
• 8 Strips Thick Cut Bacon
• 15 Oz Can of Pinto Beans, Drained
• 15 Oz Can of Black Beans, Drained
• 15 Oz Can of Kidney Beans, Drained
• 1 Can Chili Magic Chili Starter
• 15 Oz Can of Fire Roasted Tomatoes with Diced Green Chiles (Mild), Drained
• 6 Oz Tomato Paste
• 3 Cups Diced Bell Peppers (One Red, One Orange, One Yellow)
• 1 Whole Onion, Diced
• 2 Cups Chicken Stock
• 1 Packet McCormick Mild Chili Seasonings
• 1 Packet McCormick Original Chili Seasonings
• 2 TBSP Worcestershire Sauce
• 3 TBSP Minced Garlic
• (Additional Seasonings Needed: To Taste-- Dried Oregano, Ground Cumin, Kosher Salt, Black Pepper, Smoked Paprika, Chili Powder)

Instructions

 

• Start by crisping up your bacon in a pan over medium-high heat.
• While you bacon is cooking, roughly dice your peppers and onions.
• Once your bacon is cooked through, set on a paper towel to drain excess grease.
• Add your peppers, onions, and minced garlic directly into the bacon grease and saute until onions are translucent and peppers are soft. Drain and set aside.
• Put your ground beef directly into the same pan, cook until browned, and drain. Add *both* McCormick seasonings envelopes to the meat and make sure it's mixed thoroughly.
• Add your ground beef, peppers, onions, and garlic, chopped bacon, and the remainder of the ingredients into a large crockpot.
• Give everything a really good stir before adding additional seasonings. Do this to taste!
• Cook for 6-8 hours on Low or 3-4 Hours on High. I recommend low because it gives all of your flavors the opportunity to really combine together.

Notes

I love serving this with a nice hunk of corn bread, and I personally add green onions, shredded cheese, and sour cream. 

 

This is also super yummy on hot dogs, burgers, tots, etc. You can create a little cornstarch/water mixture to thicken it up for those dishes, if that's your preference. 

 

**Also-- I've had some people mention that "so and so" wouldn't eat this because of the bell peppers. I promise they're not crunchy in this, and they blend right in. Sneak in those much needed veggies wherever you can!**