How to: Make Meaty Chili in the Crock Pot (Or turn it into Chili Pasta Bake)

Greetings, cooks! Lately we have been exploring other meals, like last week we made breakfast in the crockpot. This week, we’re going to go back to our comfort zone: dinner. This is my favorite chili recipe in the book, and of course it’s incredibly easy!


  • 1 pound ground beef
  • 24 ounces tomato sauce
  • 1 tbsp tomato paste
  • ¼ cup water
  • 1 can black beans
  • 1 can kidney beans
  • ⅛ tsp ground cayenne pepper
  • ¼ tsp sugar
  • ¼ tsp oregano
  • ¼ tsp black pepper
  • ½ tsp salt
  • ¾ tsp ground cumin
  • 2 tbsp chili powder


  1. Cook the ground beef in the skillet. (I know, we actually have to use something other than the crockpot for this… we’re making progress!)
  2. Combine the rest of the ingredients in the crockpot.
  3. Cook on high for 4 hours or on low for 8.

THAT’S IT! Top the chili with sour cream and cheese. Another variation I like to do is make it a chili bake.

Chili Bake Instructions:

  1. While the chili is cooking in the crock pot, put some penne pasta in a boiling pot of water and cook until tender.
  2. When the chili is done, combine the past into the chili and put in a glass baking tray.
  3. Top with cheese and boil in the over for three minutes, or until cheese is melted.
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