Peggy’s Chili
Add a twist to your chili recipe with this flavorful, beefy slow cooker version. Baked beans are the surprise ingredient!
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.
Why You’ll Love It
Baked beans twist. The pork and beans add a hint of sweetness and depth that sets this chili apart.
Easy prep. Brown the meat, toss everything in the slow cooker, and let it simmer away.
Customizable veggies. Don’t like mushrooms? Skip them—or swap in corn or zucchini.
Perfect for leftovers. The flavor gets even better the next day, making this great for batch cooking.
Ingredient Notes
- Ground beef: Use 85% or 90% lean for balanced flavor and richness.
- Tomatoes: Canned diced tomatoes keep it easy and consistent.
- Kidney beans: A classic chili bean, though you can swap with pintos or red beans.
- Tomato paste: Adds concentrated flavor and thickens the chili.
- Vegetables: Onion, celery, green pepper, and mushrooms give it body and depth.
- Garlic: Use fresh garlic cloves for the best flavor.
- Pork and beans: Canned baked beans are the “secret ingredient” in Peggy’s version.
- Chili powder & cumin: This classic duo brings warmth and a little smokiness.
- Black pepper & salt: Adjust to taste after cooking.
Steps to Make Peggy’s Chili
- Heat oil in a large skillet over medium heat. Add ground beef and cook undisturbed for 5 minutes.
- Break up the beef and continue cooking until no longer pink, about 4 to 5 more minutes.
- Use a slotted spoon to transfer the beef to a slow cooker.
- Add the remaining ingredients and stir to combine.
- Cover and cook on low for 8 to 12 hours or on high for 4 to 5 hours.
Tips
- If you prefer a thicker chili, leave the lid slightly ajar during the last hour of cooking.
- For stronger tomato flavor, use fire-roasted diced tomatoes.
- Add mushrooms near the end if you like them firmer rather than soft.
- If using fresh mushrooms, sauté briefly with the beef first.
Recipe Variations
- Use pinto beans. Swap out the kidney beans for pintos or small red beans.
- Try ground turkey. Use turkey thighs or a mix of pork and turkey instead of beef.
- Make it spicy. Add cayenne pepper, jalapeños, or a dash of hot sauce for more heat.
- Skip the mushrooms. Leave them out or add something like chopped carrots instead.
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: Store in an airtight container for up to 4 days. Let cool slightly and refrigerate within 2 hours of cooking.
Freeze: Cool completely and freeze for up to 4 months. Use airtight containers or freezer bags.
To Reheat: Thaw overnight in the fridge if frozen, then reheat gently on the stovetop or in the microwave until hot throughout.
Peggy’s Chili
Ingredients
- 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
- 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
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.
