This is my first time to experience an actual winter.

Usually by this time in Arizona I am basking in the warm 80 degree weather, sporting some sandals and rockin’ the short sleeves.

But here in Colorado, I’m still wearing scarfs, boots, and scraping ice off my windows.

So a nice hot bowl of chili sounds like the perfect dinner to warm up my day.

And when I say chili, I mean a thick, hearty, spicy, meaty, and beany chili.
{Can I say beany? Is that even a word? Spell check doesn’t seem to think it’s a word…oh well.}
I think chili is suppose to be thick and hearty, otherwise it’s just a soup. So this is what I came up with, and it worked out perfectly! I love love loved it!
To add to the thickness I diced up a red bell pepper and half an onion. Great flavor from these two! The line up of cans: Pinto beans, Rotel diced tomatoes with green chilies (seasoned), kidney beans, tomato puree, and black beans.
Here is the awesome chili seasoning mix I made. I was tempted to just buy a chili packet, but I was being cheap.
{yes, I know they are only $1.00, but when am I gonna use up my 1 pound bag of chili powder??}
It’s so simple, and it’s probably stuff you already have in your spice drawer!
The best part of the whole deal? It’s all thrown into a slow cooker! It’s amazing what happens in that little pot, it’s like magic!
I used a ground beef, but you can use turkey, chicken, pork, or leave out the meat all together for a vegetarian chili.
When it came to adding the beans, I made sure to drain out about 85% of the juice. Too much juice and you’ll end up with a soup. Toss in the seasoning and give it a good stir.
One of the best things that happened on my cruise to Mexico was this little bottle of jalapeno hot sauce. I couldn’t add as much as I wanted, {the children!} but I made sure to get a good tablespoon in there.
Oh yes… bring on the spicy!!
This was probably one of the best bowls of chili I have ever tasted. I may be a bit biased but even The Man couldn’t help but go for seconds!














Who needs spoons when you have some Frito’s Scoops?

Yields 6-8

Thick and Hearty Chili

Thick, hearty, spicy, meaty, and beany chili.

10 minPrep Time

8 hrCook Time

8 hr, 10 Total Time

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  • 1 lb. ground beef
  • 1 red bell pepper; seeded and chopped
  • 1/2 onion; diced
  • 1- 14oz. can pinto beans
  • 1- 14oz. can kidney beans
  • 1- 14oz. can black beans
  • 1- 10oz can tomato puree
  • 1- 10oz can Rotel diced tomatoes with green chilies (chili fixin’s)
  • 2 tbsp flour
  • 2 tsp chili powder
  • 1/2 tsp each of:
  • -garlic powder
  • -onion powder
  • -cumin
  • -red pepper flakes
  • -salt
  • -pepper
  • 1 tbsp hot sauce (optional)
  • sour cream and shredded cheddar cheese for garnish


  1. Brown ground beef till no longer pink, drain, and add to crock pot. To the crock pot add the bell pepper, onion, diced tomatoes, tomato puree, and all the beans. (drain about 85% of the liquid from the beans before adding to the slow cooker.) Add all the spices, and give it a good stir. If you like it more spicy add a tbsp of your favorite hot sauce. Cover and cook on low for 6-8 hours.


It may seem too thick at first, but once everything cooks for 6-8 hours it sweats down a bit and has just the right amount of moisture to it.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
32 Responses
  1. pat
    I just came across your site. I am very excited to try the one bowl chocolate chip banana bread. I also printed the asparagus pasta salad. Thank you for sharing..

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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