Down Home Chili

READY IN: 6hrs 30mins
Recipe by Vicki Q

This is rich & satisfying, and can be as varied as the side dishes served with it. Have plenty of warm tortillas on hand, along with rice, beans, diced onion, shredded cheese, and/or sour cream. This feeds a crowd, or is great to freeze for another yummy meal or two.

Top Review by Khandi Howard

I made this chili today. It was very good. Sounded a little strange with the peanut butter and chocolate, but my whole family liked it a lot. My personal preference is chili made from chili grind ground meat, but I froze these leftovers to use in soft tacos. This chili recipe will make fantastic soft tacos or enchilada filling. I made this in the crockpot as the recipe advised and it came out perfect. I added an extra onion, a little less chili peppers because I didn't have all of them called for (I added a little extra seasoning to make up the difference), but I basically followed the recipe. Was a cinch to make. It does make a lot. It filled my 6 qt crockpot about 3/4ths full. Good recipe.

Ingredients Nutrition


  1. Slice the roasts in half thickness and rub with 2 tablespoons of the chili powder.
  2. Sear the roasts over medium high grill, 5 minutes per side.
  3. Cut the roasts into 1 inch cubes and place in crockpot.
  4. In skillet, fry bacon slices over medium heat until crisp, and drain on paper towels.
  5. Crumble bacon into small pieces and add to crockpot.
  6. Drain off almost all bacon drippings and return skillet to heat.
  7. Add onion and garlic to skillet and saute over medium high heat for 5 minutes.
  8. Add to crockpot with tomato sauce, jalapeno, chocolate, peanut butter, oregano, chili de arbol, minced chili pods, crushed chili pepper, cumin, paprika, and remainder of chili powder.
  9. Set on low heat and simmer 6 hours, stirring occasionally.

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