Name: Peggy's Chili
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 2 pounds lean ground beef (I use 85% or 90%); 2 14.5-ounce cans diced tomatoes; 2 15-ounce cans kidney beans; 1 6-ounce cans tomato paste; 1 1/2 cups chopped onions (about 2 medium onions); 2 ribs celery, chopped; 1 green bell pepper, coarsely chopped; 1 4-ounce can mushrooms, sliced or chopped; 2 cloves garlic, minced; 1 16-ounce can pork and beans; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; Salt, to taste

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This popular slow cooker chili recipe has a twist. Baked beans are included along with the regular chili ingredients of ground beef, kidney beans, and seasonings. The dish also includes mushrooms, but feel free to omit them if you aren’t a fan.

Recipe Variations

Beans: Instead of kidney beans, use pinto beans or small red beans.
Meat: Replace the ground beef with ground turkey thighs or use part ground pork in the recipe.
Spices: If you like heat, add cayenne pepper or 1 or 2 minced jalapeño peppers.

How to Store

Refrigerate chili in an airtight container for up to 4 days. As with any cooked food, make sure you refrigerate it within 2 hours of cooking to prevent harmful bacterial growth.
Chili can also be frozen for up to 4 months. Defrost it in the fridge and reheat it in the microwave or on the stovetop.