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Bill's Crock Pot Chili

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“This recipe uses the spicy flavor of green chili pepper, without the sharp heat of chili powder. The Chuck Blade Steak has enough marbling to remain soft and moist after 8 hours in the crock pot. If you like a little sweeter taste, use canned Stewed Tomatoes. There is nothing quite like chili to prove that Cooking is a Creative Sport.”
8hrs 30mins
4 Pints

Ingredients Nutrition


  1. In a large skillet, heat the olive oil and start to brown the meat.
  2. When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat.
  3. Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot.
  4. Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting.
  5. Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed.
  6. Add to the crock pot and stir.
  7. Recipe # 85268 is a Vegetarian version of this chili, using rice.

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