After a visit to a chili cook-off in New Hampshire, I learned that Damon want a fan of my chili (based off Art Smith’s recipe). Turns out, he likes thicker, meatier chili.
With that in mind, I hit Google and found ‘Meat Lover’s Crock Pot Chili’, chock full of beef, sausage, and bacon.
My first attempt at the chili was ok. However, the recipe called for a lot of tomatoes, tomato sauce, and beef stock, having it very watery (not what we’re looking for). It was also a bit bland.
My second attempt was much better. I eliminated the tomatoes and tomato sauce all together, and added some spice.
If your interested in making this yourself, you can find the original recipe here. Below is my modified recipe. Please note that the original makes 6 quarts, while mine has been reduced to 4 quarts.
- 1lb ground beef
- .5lb pre-cooked sausage
- .5lb pre-cooked bacon
- 1 sweet onion, chopped
- 2 cloves of garlic, chopped (I use the pre-chopped garlic in a jar)
- 2 cups of beef broth
- 1 can of chili beans
- 2TB chili powder
- Chili Flakes, to taste (only add if you like it spicy)
- 2TB Cayan Pepper
- Cook ground beef until browned; drain. Place in crock pot
- Chop bacon into small pieces. Place in crock pot
- Add sausage to crock pot
- Sautee onion and garlic until onions are translucent; just a couple of minutes. Add to crock pot
- Add additional ingredients. Note, there won’t be a lot of liquid. More will appear as the chili cooks. You can add more broth if you prefer your chili less thick.
- Cook on low for 4-6 hours. I cooked ours on high for 2 hours and it turned out great.
- Garnish to taste.
Hope you all enjoy it as much as we did.