Easy and Versatile Crock-Pot Chili: Texas Style

In this Instructable I show you how to make a chili as spicy as you want! No matter what your preference of heat, you can make it easy with a simple variety of options from your local grocery store!

Mix and match your available options to your preferred Scoville and taste. You can choose all hot and 9 alarm, or go as mild as you want. Inside the parenthesis are what I used for this batch. I made the heat level what I call mild, but other people I know call hot.

6+ Quart Crock-Pot

2lbs. 80/20 Ground Beef

16oz. Tomato Sauce (I use a Tabasco Chili Starter for heat and taste)

16oz. Can Kidney Beans (with Spicy Chili Sauce)

16oz. Can Black Beans

4x 12oz. Cans Rotel (2 Original, 1 Chipotle, 1 Hot)

1 Purple Onion (medium sized or half a large)

1 Chili Seasoning Packet (mild)

In this step, add the tomato sauce first, then drain your liquids from the rotel cans into the tomato sauce can. Add the rest of the cans into the pot. The Rotel liquid can be added back in at a later step if you like a thinner chili.

Once all cans are in your pot, you can start the heat.

I like to sauté my onions in my ground beef to soften them and make the final texture of the chili more consistent. If you like crunchy onions, don't cook them in this step.

Dice up your onions before you start cooking the ground beef. I set my stove top to medium high heat. Ground beef with this high of a fat content doesn't need any oil added. When a sufficient amount of grease is in your pan during the cooking process, you can add in your onions. Cook until all your beef is browned, then drain the fat into one of your empty cans.

Self explanatory. In this step pour your ground beef in the crock-pot and stir in. At this time you can add in the liquid you set aside to your desired amount. I usually do not add the drained Rotel liquid for my perfect desired consistency. Set your crock-pot for your desired cook time. I cannot stress enough that you should never leave your crock-pot running while no one is home.

You can cook this in a stove top pot by bringing it to a boil and stirring the entire time, then simmer while stirring occasionally for 30 minutes. This is method is quicker, but doesn't let all the juices mix like in the crock-pot. It still makes very good chili.

I like to eat my chili with my favorite chips, sharp cheddar cheese, and sour cream. Pick your favorite toppings and enjoy!