Easy 5-Ingredient Crock Pot Chili

chiliIt’s going to be a busy day and you won’t have time to cook at the end of the day. Instead of ordering pizza or getting take out, why not consider a crock pot meal? With a small bit of preparation you can have a healthy meal ready for your family right when you walk in the door.

We’ve been using this recipe for ages and have loved it for almost as long (after all the tweaks). We’ve finally settled on a basic recipe which can be varied depending on what is on hand. Generally, we only change the meat, or the form that the tomato sauce and chilies are added, but it’s pretty much the same each time.

Easy 5 Ingredient Crock Pot Chili Recipe

  • 1-2 pints of canned ground beef OR 1.5 lbs browned ground beef
  • 2 quarts of home-canned beans OR 8 cups cooked pinto beans
  • 1/4-1/2 cup chili seasoning mix, or Lawry’s taco seasoning, to taste (Lawry’s can be salty, so keep that in mind)
  • 15 oz tomato sauce + 1 half pint of home-canned jalapenos OR 2 cans RoTel
  • Water, for thinner consistency

Add all ingredients to crockpot and cook on low for 4 hours. If you are putting this meal on before work or an all-day outing, add a more water to your ingredients so your chili doesn’t burn to the edges or bottom of your crockpot.

Top with grated cheddar, sour cream, fresh tomato, fresh onion, or serve over corn bread.

What else do you put in your chili recipe?

This recipe was one of the most popular  this year on Kristi Stone’s blog The Mind to Homestead and she very kindly allowed me to publish it here.

There may be links in the post above that are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission, which does not affect the price you pay for the product. Regardless, I only recommend products or services I use personally and believe will add value to my readers. 

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  1. Lisa Deeds says

    Very similar to mine. I use a Midwest brand called Williams Chili Mix and add cumin. Can’t give proportions, as it’s sort-of “add until it tastes right”, but I’d estimate 2 Tbs chili mix and a tsp of cumin.

  2. NM0S says

    Mine is a little more complicated –
    2 lb ground meat – pork, turkey, deer, sausage, hamburger, leftover roast, all is good.
    2 15 oz cans of chili beans
    2 15 oz cans diced tomatoes
    1 diced onion
    1 diced green pepper
    1 stalk celery, diced
    1 cup catsup
    2 to 4 heaping tablespoons chili powder
    Sometimes, if no one is looking, I’ll substitute a teaspoon of curry powder for extra zing.

    It’s good.

  3. countrygirl says

    Jan, let us know what you think of the thermal cooker. I’ve had my eye on one for a while and then stumbled upon the “wonderbag” insulated cover to convert a regular pan into a thermal cooker. I’m trying to make a selection on one and haven’t been able to settle on one.

  4. countrygirl says

    Lisa, these thermal cookers are kinda like the straw box that was used in great britan during wwII war rationing. Retains heat and does not use the fuel of conventional cooking methods.

  5. Kathryn says

    I use a thermal pot regularly and this recipe would go well in it.

    I like to add veges to everything so I would put in some sweet potato and a carrot or two and probably some peas and corn. I usually only use about 250grams of meat for the three of us and bulk up on the beans and vege, meat eating hubby never complains and the cost of the meal goes down and it is much healthier, though of course traditionalists might not think this is chilli but it would still taste great.

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