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The Best Bowl of Chili I've Ever Had

Monday, September 17, 2018

Happy Monday, My Lovelies!  I love using our slow cooker.  I also enjoy perfecting recipes by tweaking them a little each time I make them.  But sometimes it's important to know when to stop....As Mr. Sketchy Reader says: "Sometimes the enemy of good is better!"

Speaking of Mr. Sketchy Reader....he is spoiled.  Spoiled rotten to the core.  He requested chili because he wanted it for chili dogs while watching Cubbies baseball.  Well of course he gets whatever he wants even though we've had the hottest temperatures this past week we've had all summer!  I want smoothies and he wants chili dogs!!!

But that's okay because it gave me the opportunity to work on this recipe yet again.  The base for my recipe is from Genius Kitchen, a recipe entitled (you guessed it!) The Best Bowl of Chili I've Ever Had.  Please click on the link to see the recipe because there are a couple of things I left out, and a couple of things I added.  Also, this recipe can be cooked in less than an hour, but I prefer to cook mine early in the morning and let it cook all day long on low in the slow cooker.

The most important ingredient in this recipe is the beef.  Find the highest quality beef you can because it makes such a huge difference in the quality of the chili.  It's also healthier to cook grass fed and grass finished beef.

I usually wouldn't share a slow cooker recipe this early in the season, but you can also make your own tweaks and perfect it before you host your first college football tailgate or viewing party!

Here is my version.  I'm also including the brands I like to use.


1 1⁄2 lbs. ground beef (I use Miller Farms Grass Fed Beef, raised locally in Alabama)
1 large chopped white onion
5 minced garlic cloves
2 tablespoons chili powder
1⁄2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1⁄4 teaspoon cayenne
2 (15 1/2 ounce) cans kidney beans (Piggly Wiggly Brand)
1 (28 ounce) can diced tomatoes (Piggly Wiggly Brand)
1 (6 ounce) can tomato paste (Piggly Wiggly Brand)
1 (4 ounce) can chopped green chile peppers (Old El Paso chopped green chiles)
1 teaspoon coconut palm sugar (cane sugar is fine)
1 T Dutch Processed Baking Cocoa (The Fresh Market Brand)
1 cup dark beer (I use Newcastle)
1 cup shredded cheese (Piggly Wiggly Mexican mix) (optional)
1⁄2 cup sour cream (Daisy Brand) (optional)
Louisiana or Tobasco hot sauce (optional)


1.   My slow cooker has a browning feature on it, so I brown my ground beef in the slow cooker on 350.

Cook's tip: A great tip when browning meat is to dump it from the package directly into the pan.  Let it brown really well for several minutes, and then, using a spatula, flip it and let it brown on the other side before you break it up with a wooden spoon.

Once the meat is crumbled and browned thoroughly, add the onion, garlic, chili powder, salt, cumin, oregano,  and cayenne.  Cook while stirring, until onion is translucent, about 5 minutes.

2.   Add the Kidney beans (juice and all), canned tomatoes (juice and all), the tomato paste,  chopped green peppers (yep, juice and all), sugar, cocoa powder, and beer.

3.   Stir well, and cook on low for 8 hours.

4.   Serve with sour cream, shredded cheese, and hot sauce.

Cook's Note:  I think my version of the recipe has enough fire, but you can add hot sauce during cooking if you wish.  The original recipe calls for 1/2 t Tobasco.

If you try this recipe and want to add your own tweaks, please let me know in comments below!

This recipe is super as a topping for chili hotdogs, too!

Until next time...

Ricki Jill


  1. Sorry for the mistakes in the earlier draft. Mistakes happen when I have one eye on a baseball game and one eye on my computer monitor! ;P

  2. Cocoa! What a brilliant secret ingredient! I like your meat advice too, I'm sure that does make a big difference...yum!

  3. This looks very tasty! We do love our chili, too, (when the weather gets cold), and the Mister likes it Denver- style: on spaghetti with grated cheddar and finely chopped onion on top. I like mine with jalapeƱo cornbread. Saving you version. Mine comes out a little different each time, because I am a tweaker, too.

  4. I would share this recipe with the head chef, but his chili is fabulous and he would be crushed if I suggested he try another recipe.

    The cocoa intrigued me though.

  5. I'm going to make this very soon. Glad you posted the recipe today instead of waiting. I made my first pot of chili this weekend. It's gone now, but by next weekend we'll be ready for more.

  6. I don't like spicy food but I think Tim might like chili if he ever tried it

  7. Well, I never! I'm not familiar with coconut palm sugar but will check it out. Cocoa sounds interesting as does adding beer.I will save and check it out when it gets cooler!

  8. I would never guess cocoa in chili, who knew! We love our chili here too but with the hot temps it will have to wait. When it’s just Jim and me I love to do what you do, start early in slow cooker and let it cook all day. i love the way the house smells doing that. Your recipe sounds really as good as the pic looks. Looks pretty served up in MC. I’ll have to try this one for sure. Thanks RJ......

  9. This looks yummy. I tend to make my chili by guess and by golly. I might actually have to try a recipe for it!

  10. It looks positively deish, Ricki Jill. Enjoy your week!

  11. Looks good - pinning to try! We were just talking about chili today, hoping next week is cool enough to enjoy some.

  12. Wow!!this looks so delicious...Mr Sketchy reader is lucky to have home made chili!!
    thank you for the recipe:)


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I'm Ricki Jill. Welcome! I'm honored that you're reading my blog. I enjoy sharing my creative lifestyle @ The Bookish Dilettante. For more information about my blog, please read the Start Here page. Thank-you for stopping by, and I hope you'll consider following me via email.


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