If a good hearty meaty chili is your thing then you are going to love this easy recipe for Crock-Pot Meat Lovers Chili! Serve it for dinner any day of the week!
Slow Cooker Meat Lovers Chili
Crock-Pot Meat Lovers Chili is a Chili recipe that has no beans and you are using multiple kinds of meat to give it a nice flavor, chunky thickness and unique taste. I used ground beef, ground sausage, beef stew meat (what you would typically use for stews or stroganoff) and thin strips of steak. You can also use ground turkey, ground chicken, Italian sausage, venison and bison. Even regular chicken or turkey would work, you’ll just want to shred before eating. Bacon would be a great touch as well. You can cook these all at once before throwing in the crock or you can do what I typically do, which is grab my pre-cooked frozen meat out of the freezer and thaw enough to be able to pull it out and lay it in the crock.
One of the ways that I make cooking easier for my family is once a month I cook up big batches of ground hamburger, ground sausage and beef stew meat in the Crock-Pot. Using 5 pounds of meat each I use one Crock-Pot per kind of meat so I typically have 3 crocks going at a time. I add chopped onions to it as well so that I don’t have to add them later if I’m in a hurry. I stir it occasionally to get it well cooked and even textured and once it’s ready I drain the grease and bag up the meat in freezer quart size bags holding approximately 1 pound each, flatten the Ziploc bag and freeze in a stack. When I’m ready to make a meal I just pull one of those bags out, thaw partially in the microwave and then I just need to warm it up in the frying pan and add seasoning or sauce (spaghetti or taco as an example). A neat thing I’ve noticed is the remaining grease pushes it’s way to the top of the Ziploc and freezes there, so before I thaw the meat, I pull that frozen grease out and throw it away. This preparation helps me stop from relying on less healthy freezer processed meals or fast food for our family since our meals are already partially cooked.
For the Crock-Pot Meat Lovers Chili use your favorite cuts of meat, leftovers, or sneak one in your trying to get your family to eat! As you may know I strive to not waste food so if you know you have a freezer full of nearly year old meat, go pull some of it out to make this dish. This recipe makes a thick, hearty chili and is low carb friendly (thus why no beans are included). If you aren’t concerned with low carb and just cannot do chili without beans feel free to add a can or two of pinto beans, kidney beans, or even black beans to the meal.
Enjoy this chili with a side of cornbread if you want and top with your favorite chili toppings like cheese, sour cream, and diced onions. YUM!
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Crock-Pot Meat Lovers Chili Recipe
- 1 pound Ground Beef (cooked and crumbled)
- 1 pound Ground Sausage (cooked and crumbled)
- 1 pound Beef Stew Meat (browned)
- ½ pound Beef Steak (thinly sliced after cooking to medium or medium well)
- 2 medium Yellow Onions (diced)
- 1 Medium Green Bell Pepper (Seeded And Diced)
- 43.5 ounces Canned Diced Tomatoes With Chili Seasoning (If you cannot find any with chili seasoning just get regular diced tomatoes)
- 14.5 ounces Canned Tomato Sauce (You may want to have another can on hand if it’s too thick for your liking. )
- 1 tablespoon Ground Cumin
- 1 clove Garlic (minced)
- 2 – 3 tablespoons Chili Powder (use less or more depending on whether you use chopped tomatoes with the chili seasoning already included)
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Salt
- If you are using fresh meat add all ground beef, sausage, turkey, chicken ect. to a large frying pan and cook until no longer pink and drain grease. For chicken breasts you can add those right to the chili itself raw.
- I typically use pre cooked ground meat (time saver!) that I had previously frozen so I thaw a bit and add to the crock.
- Cook the steak to medium well, trying to leave it a bit pink so it is easy to thinly slice for the crock. If you are wanting to add bacon, you will need to pre-cook and then break up into bite size pieces and add as well.
- Add your chopped onions, diced green bell pepper, diced tomatoes and tomato sauce.
- Add your seasoning and stir in. If you want to add beans you will want to do it here (as long as you have room) be sure to drain them first. If it seems too thick for your taste you can add another can of tomato sauce.
- Cook on LOW for 6 hours or HIGH for 3 hours. If you have added raw chicken breasts to the dish be sure they are completely cooked through with no pink before shredding them, once the dish is ready. If adding raw chicken or turkey you may need to add an additional hour to your cooking time.
- Garnish with your favorite chili toppings as desired and serve!