Peggy’s Chili

Sometimes the best chili recipes are the ones that surprise you—and Peggy’s Chili does just that! This slow-cooked version leans into tradition with seasoned ground beef, tomatoes, and kidney beans, but a can of baked beans adds unexpected sweetness and rich flavor. It’s the kind of dish that feels both familiar and new, and it couldn’t be easier to throw together.

The mushrooms and green pepper bring a little earthiness and color, but feel free to adjust based on what your family likes. You can leave the mushrooms out entirely or swap the kidney beans for pintos or red beans. Whether you serve it on a chilly game day or as a cozy weekend meal, this hearty chili is sure to be a hit.

What You’ll Like About This Recipe

• Slow cooker convenience. Once the beef is browned, everything goes right into the slow cooker and quietly bubbles away for hours. That long, gentle cook time gives you a thick, rich chili with very little hands-on work, ideal for days when you want dinner to take care of itself.
• Hearty and filling. With two pounds of ground beef, three kinds of beans, and plenty of vegetables, this chili is substantial enough to serve as a full meal in a bowl. A scoop of cornbread or a roll on the side is really all you need to make it feel complete.
• Sweet-savory depth from baked beans. The addition of pork and beans (baked beans) brings a lightly sweet, smoky, molasses-style note you don’t get from kidney beans alone. That little bit of sweetness rounds out the tomatoes and chili spices and makes the flavor especially comforting.
• Plenty of texture. Diced tomatoes, kidney beans, baked beans, celery, bell pepper, and optional mushrooms give this chili layers of texture—tender beef, creamy beans, and soft vegetables in every bite—so it never feels one-note or mushy.

Ingredient Notes

• Ground beef (85% or 90%) – Using lean ground beef keeps the chili hearty without making it overly greasy. This fat level still has enough richness for good flavor, but most of the fat can be left behind in the skillet when you transfer the meat to the slow cooker.
• Canned diced tomatoes – The large quantity of tomatoes forms the bulk of the sauce, adding acidity and freshness. If you prefer a slightly smokier note, you can use fire-roasted diced tomatoes. Don’t drain them; the juices help create the base of the chili.
• Kidney beans – Classic chili beans that hold their shape well during long cooking. Draining them lets you control the seasoning and thickness. You can swap one can for pinto or black beans if you like a mix of beans.
• Tomato paste – Concentrated tomato flavor that thickens the chili and helps it develop that slow-cooked, “all day” taste. It deepens the color and gives the sauce more body without adding more liquid.
• Onions, celery, green bell pepper, and garlic – This combination of aromatics creates a flavorful vegetable base. The onion and celery bring sweetness and savoriness, green bell pepper adds a slightly bitter, fresh edge, and garlic rounds everything out with its familiar warmth.
• Mushrooms – The optional canned mushrooms add a soft, meaty texture and extra umami. They soak up chili flavor as they cook. If you’re not a mushroom fan, you can leave them out without altering the rest of the recipe.
• Pork and beans – This is where the subtle sweetness comes from. The sauce on canned pork and beans usually includes a bit of sugar or molasses, which balances the acidity of the tomatoes and makes the chili taste richer and more complex.
• Chili powder and ground cumin – Chili powder is the main spice driver, providing warmth and classic chili flavor, while cumin adds earthy depth. The combination keeps the chili robust without being overpoweringly hot.

Steps to Make Peggy’s Chili

1. Brown the ground beef in a large skillet over medium heat, starting by letting it cook undisturbed so it can develop some color on the bottom before you begin breaking it up.
2. Continue cooking, breaking the meat into small crumbles and stirring occasionally, until it is no longer pink and has released some of its fat.
3. Use a slotted spoon to transfer the cooked beef to the slow cooker, leaving most of the fat behind in the skillet so the finished chili won’t be greasy.
4. Add the diced tomatoes, kidney beans, tomato paste, onions, celery, green bell pepper, mushrooms (if using), garlic, pork and beans, chili powder, cumin, black pepper, and salt to the slow cooker.
5. Stir everything together until the meat, beans, vegetables, and seasonings are evenly distributed and the tomato paste is worked into the mixture.
6. Cover and cook on low until the vegetables are soft, the beans are tender, and the flavors have blended into a thick, spoonable chili, stirring once or twice during the long cook if you’re nearby.
7. Taste before serving and adjust the seasoning with additional salt, pepper, or chili powder as needed, then ladle into bowls and add any favorite toppings.

Pro Tips

• Brown the beef in a wide skillet so it has room to sear instead of steam; browning adds a deep, savory flavor base that carries through the whole pot.
• Layer the aromatics by making sure the onions, celery, pepper, and garlic are well coated in the tomato mixture before you start cooking; this helps them soften evenly and release their flavor into the sauce.
• Balance the sweetness by tasting after the chili has cooked for several hours—if it tastes a bit too sweet from the pork and beans, a small splash of vinegar or a pinch of extra chili powder can help bring it back into balance.
• Adjust the thickness near the end of cooking by partially uncovering the slow cooker if you want it thicker, or stirring in a small amount of water or broth if it has reduced more than you like.

Recipe Variations

• Spicier chili. Add crushed red pepper flakes, diced jalapeños, or a spoonful of hot salsa to the pot along with the chili powder. You can also finish individual bowls with a dash of hot sauce for those who like extra heat.
• Smoky barbecue twist. Stir in a small amount of your favorite barbecue sauce or a bit of smoked paprika. The sweetness and smoke pair nicely with the pork and beans and give the chili a slightly barbecue-style flavor.
• Veggie-boosted version. Add extra vegetables like diced carrots, additional bell peppers, or corn. They’ll soften as the chili cooks and add color, sweetness, and more bulk without changing the overall method.
• Different beans mix. Swap one can of kidney beans for black beans, pinto beans, or a mixed bean blend. This gives the chili more visual interest and varied textures while keeping it just as hearty.
• Lean-and-light option. Use leaner beef or replace part of the ground beef with ground turkey. If you go very lean, you may want to add a small extra splash of tomato juice or broth so the chili stays moist and flavorful.

Serving Suggestions

• Serve with cornbread, biscuits, or a slice of buttered toast.
• Add a dollop of sour cream and some chopped green onions on top.
• Sprinkle with shredded cheddar or Monterey Jack before serving.
• Pair with a green salad or slaw for a crisp, fresh contrast.

How to Store

• Refrigerate – Cool the chili as quickly as possible, then transfer it to airtight containers and refrigerate for up to 3 to 4 days. For faster cooling and easier portioning, divide it into smaller containers before chilling.
• Reheat – Warm the chili gently in a saucepan over low to medium-low heat, stirring occasionally until hot throughout. If it has thickened in the refrigerator, stir in a splash of water or broth to loosen the consistency as it heats.
• Freeze – Let the chili cool completely, then spoon it into freezer-safe containers or heavy-duty freezer bags, removing as much air as you can. Label with the date and freeze for up to about 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding a bit of liquid if needed to refresh the texture.

Peggy’s Chili

Diana Rattray

Baked beans add delightful flavor to Peggy’s chili! Add the mushrooms or leave them out.

No ratings yet

Servings 8 servings

Calories 550

Print Recipe Pin Recipe

Course Chili

Cuisine American

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 15 minutes minutes

Ingredients

  

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• 1 tablespoon vegetable oil
• 2 pounds ground beef, I use 85% or 90%
• 29 ounces diced tomatoes, canned
• 2 cans kidney beans, 15-oz each
• 6 ounces tomato paste
• 1 1/2 cups onions, chopped, about 2 medium onions
• 2 ribs celery, chopped
• 1 green bell pepper, coarsely chopped
• 4 ounces mushrooms, canned, drained, sliced or chopped
• 2 cloves garlic, minced
• 1 can pork and beans, 16 ounces
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• Salt, to taste

Instructions

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• Heat the oil in a large skillet over medium heat. Add the ground beef and cook undisturbed for 5 minutes. Break the beef up and continue cooking, stirring frequently, for 4 to 5 minutes or until no longer pink.
• Use a slotted spoon to transfer the beef to a 4-quart or larger slow cooker. Add the remaining ingredients to the pot. Stir to combine the ingredients.
• Cover and cook on low for 8 to 12 hours or on high for 4 to 5 hours.

Nutrition

Calories: 550kcalCarbohydrates: 48gProtein: 33gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 87mgSodium: 710mgPotassium: 1464mgFiber: 14gSugar: 7gVitamin A: 1143IUVitamin C: 32mgCalcium: 154mgIron: 8mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword peggys chili, slow cooker chili

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