SOS Crock-Pot Chili

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Nov. 09, 2012

SOS Crock-Pot Chili is my recipe that along with many other food bloggers is to support the victims of Hurricane Sandy. We were asked to make a dish that would be what we would feed to those whose lives were forever changed by Sandy. Living in Texas, chili comes to mind. Living through a few hurricanes myself I know what a good home-cooked meal can do to help raise the spirits.


Ground beef 2 Pound
Chopped onion 1 Cup (16 tbs)
Chopped garlic 1 Tablespoon
Chopped celery 1/2 Cup (8 tbs)
Chopped tomato 30 Ounce (2 (nos) 15 oz can)
Tomato sauce 15 Ounce (1 (no.) 15 oz can)
Pinto beans 15 Ounce (1 (no.) 15 oz can)
Red kidney beans 15 Ounce (1 (no.) 15 oz can)
Chili powder 4 Tablespoon
Cumin 1 Tablespoon
Smoked paprika 1 Teaspoon
Chipotle powder 1 Teaspoon



1.In a skillet over medium high heat cook together the ground beef, onion, chopped garlic, and celery.

2.Cook until the ground beef is no longer pink.

3.Using a 6 quart Crock-Pot add chopped tomatoes, tomato sauce, pinto beans, red kidney beans, and spices.

4. When ground beef has finished cooking drain off grease and add to the crock pot. Stir well.

5.If you desire more liquid in your chili you can add tomato sauce, beer, or water until it has reached the consistency you desire.

6. Cook on low for 6 to 8 hours.


7.Serve alongside some crusty bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 480 Minutes
Ready In: 480 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 632Calories from Fat 239

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 152 mg6.33%

Total Carbohydrates 66 g22%

Dietary Fiber 17 g68%

Sugars 7 g

Protein 37 g74%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet