Thick and Hearty Chili


This is my first time to experience an actual winter.

Usually by this time in Arizona I am basking in the warm 80 degree weather, sporting some sandals and rockin’ the short sleeves.

But here in Colorado, I’m still wearing scarfs, boots, and scraping ice off my windows.

So a nice hot bowl of chili sounds like the perfect dinner to warm up my day.

And when I say chili, I mean a thick, hearty, spicy, meaty, and beany chili.
{Can I say beany? Is that even a word? Spell check doesn’t seem to think it’s a word…oh well.}
I think chili is suppose to be thick and hearty, otherwise it’s just a soup. So this is what I came up with, and it worked out perfectly! I love love loved it!
To add to the thickness I diced up a red bell pepper and half an onion. Great flavor from these two! The line up of cans: Pinto beans, Rotel diced tomatoes with green chilies (seasoned), kidney beans, tomato puree, and black beans.
Here is the awesome chili seasoning mix I made. I was tempted to just buy a chili packet, but I was being cheap.
{yes, I know they are only $1.00, but when am I gonna use up my 1 pound bag of chili powder??}
It’s so simple, and it’s probably stuff you already have in your spice drawer!
The best part of the whole deal? It’s all thrown into a slow cooker! It’s amazing what happens in that little pot, it’s like magic!
I used a ground beef, but you can use turkey, chicken, pork, or leave out the meat all together for a vegetarian chili.
When it came to adding the beans, I made sure to drain out about 85% of the juice. Too much juice and you’ll end up with a soup. Toss in the seasoning and give it a good stir.
One of the best things that happened on my cruise to Mexico was this little bottle of jalapeno hot sauce. I couldn’t add as much as I wanted, {the children!} but I made sure to get a good tablespoon in there.
Oh yes… bring on the spicy!!
This was probably one of the best bowls of chili I have ever tasted. I may be a bit biased but even The Man couldn’t help but go for seconds!

Who needs spoons when you have some Frito’s Scoops?

Thick and Hearty Chili
  • 1 lb. ground beef
  • 1 red bell pepper; seeded and chopped
  • ½ onion; diced
  • 1- 14oz. can pinto beans
  • 1- 14oz. can kidney beans
  • 1- 14oz. can black beans
  • 1- 10oz can tomato puree
  • 1- 10oz can Rotel diced tomatoes with green chilies (chili fixin’s)
  • 2 tbsp flour
  • 2 tsp chili powder
  • ½ tsp each of:
  • -garlic powder
  • -onion powder
  • -cumin
  • -red pepper flakes
  • -salt
  • -pepper
  • 1 tbsp hot sauce (optional)
  • sour cream and shredded cheddar cheese for garnish
  1. Brown ground beef till no longer pink, drain, and add to crock pot. To the crock pot add the bell pepper, onion, diced tomatoes, tomato puree, and all the beans. (drain about 85% of the liquid from the beans before adding to the slow cooker.) Add all the spices, and give it a good stir. If you like it more spicy add a tbsp of your favorite hot sauce. Cover and cook on low for 6-8 hours.
Notes from Shawn:
It may seem too thick at first, but once everything cooks for 6-8 hours it sweats down a bit and has just the right amount of moisture to it.


  1. larzipan says:

    He had seconds?? Wow he might be gaining weight! That Chile looked soooo good! can't wait to make it!

  2. Yes, he had seconds! He has been working out 3 to 4 times a week too! He's on a protien trip right now…I wont even tell you what he eats for breakfast – yuck! haha

  3. Very interest this recipe i like chilli, thanks for your great blog and pics.


  4. It does look thick, hearty, and delicious!

  5. Casey and Brynn says:

    I love your blog! My best friend from high school, Katie Roberts, told me about it! I have made a bunch of your recipes. I live in Colorado. What part are you in?

  6. So many good recipes on here…Thanks, can’t wait to try a bunch of them ! .. :)

  7. Found you from jacklyn(classycooking) love love love your site :)
    can’t wait to try so many of your recipes!! Thank You

  8. Shawn, can I use my crock pot for your peach cobbler?
    It looks delicious!! Like you, I am a sweet eater only I
    don’t have four children to chase around lol! They are
    all grown and on their own :( But I do have a one yr.old
    granddaughter :) God Bless You

    • Hi Carol! Yes, use your crockpot for the peach cobbler, it turns out great. Just adjust the cooking time a little. You can cook it on high for 2-3 hours. Just make sure the top of the cake is set. :)

  9. A quick question about the chili you made, how many will this feed?

  10. Oh important question. What kind of flower is it? I’ve bought some cornflower to add as thats apparently good with thickening up sauces.

  11. I must say, I definitely loved this recipe. Tried it out yesterday and getting ready to have leftovers for lunch! Thanks for sharing! :)

  12. Could I ask at what point you add the flour please?? Do you mix it with water first?

  13. I have clipped this recipe to Evernote and use it quite often. I prefer thick hearty chili over soupy ones so this works for me!

  14. I love thick hearty chili verses soupy ones as well, and I just finished making it. My husband absolutely loves it! The only thing I tweaked was I added chili and dark kidney beans to the other beans listed (we just love beans!) and I added a pinch of cilantro. We were also too impatient and have been snacking on it after the 3 hour mark. (I would definitely say the longer it sits the better off it’ll be.) Still good though, I’d recommend this! :)

Speak Your Mind