• Cooking Time: 4-5 hours
  • Servings: 12
  • Preparation Time:


  • 1 1/2 pounds ground beef
  • 1/2 cup chopped onion
  • 4 garlic cloves, minced
  • 2 cans (16oz each) kidney beans, rinsed and drained
  • 2 cans (15oz each) tomato sauce
  • 2 cans (14 1/2oz each) stewed tomatoes, cut up
  • 1 cup water
  • 2 bay leaves
  • 1/4 cup chili powder
  • 1 T. salt
  • 1 T. brown sugar
  • 1 T. dried basil
  • 1 T. Italian seasoning
  • 1 T. dried thyme
  • 1 T. pepper
  • 1 t. dried oregano
  • 1 t. dried marjoram
  • Added cheddar cheese and additional chopped onions, optional


  • 1. In a large skillet, cook beef, onion and garlic over merdium heat until meat is no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in beans, tomato sauce, tomatoes and seasonings. cover and cook on low for 4-5 hours. Discard bay leaves. If desired, serve in bread bowls and top with cheese and onions.


This is my favorite chili recipe (Sorry, Mom!) It's a nice thick, spicy chili.. perfect for serving with chips. The recipe is for the crock-pot but can easily be made on the stovetop. Just throw everything in a pot and simmer!

Author Credit: Taste of Home magazine

Website Credit: http://www.tasteofhome.com

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