Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This is not your average chili. This one is very hearty

Ingredients Nutrition


  1. In a large skillet, brown bacon pieces until crisp.
  2. Remove from skillet; drain well.
  3. Brown sausage* and ground beef with onions over medium heat; drain and add to Crock-Pot.
  4. Add bacon and remaining ingredients; stir well.
  5. Cover and cook on low setting for 8 to 14 hours.
  6. Taste for seasoning.
  7. *(Choritzo,Kielbassa or Italian sausage may be used.).
Most Helpful

My husband and teenaged son loved this chili. My husband said it was so tasty and unique that it should be entered in a chili cookoff. The only changes I made were to double the bacon to 6 pieces and to use Spanish chorizo, not Mexican, because that's what I had on hand. Because I don't eat meat, I can't personally comment on the chili's taste, but based upon my family's reaction, I'll definitely be making this chili again. A very nice accompaniment to it is Sue L's Chilean Rice (#82167).

FoodBooksSangria May 04, 2005

I added 1 tsp salt and used 1 1/2 tsp of sazon completa since goya sazon was not readily available. my friends are asking for the recipe!

clay russell February 13, 2004

This was the best chili ever. I didn't use garbanzo beans, but I used red kidney beans. I also took the sausage out of the casings before cooking it. I would make this again!!!

jeeveslovescooking October 08, 2006