Homemade Chili

READY IN: 8hrs
Recipe by agshare

i make up abt 6 gallons at a time and freeze it for winter.

Top Review by Sydney Mike

Pretty much followed your recipe, but since I wanted to make it vegetarian, I omitted the hamburger & increased the beans & water each to 4 cups! I packaged most of it for freezing, but we did make a supper of the rest, to which I added some chopped up meat balls that were left over from a previous meal! All that worked very well, & I like the veggie version because I can then thaw & serve it when I have vegetarian friends/relatives over, OR I can just add some pre-cooked ground meat or chopped chicken breast or . . . Thanks for a great, from scratch, chili! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Ingredients Nutrition


  1. combine the pinto beans,onion ,salt and water in a crockpot.adjust amounts according to the size of the crockpot.
  2. Cook on high until boiling,then on low for 6-8 hours,covered.
  3. Crumble and cook the hamburger ,with the onion,until browned.Drain the fat.
  4. Add the tomato sauce and chilipowder and mix well.
  5. In a 6-10 qt pot,add the meat mix to the pinto beans.Stir well.simmer for 20 minutes.cool.portion out and freeze.

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