Beth & Dave’s Chili

Just for you… I’ll do my best attempt at recreating the best chili I’ve ever eaten.  About a year ago, we gave in and bought another kitchen appliance- a crockpot.  Our first shot at the crockpot was chili.  We decided to wing it and make our own recipe and it turned out awesome!  We made enough for a small army so it was eaten for a whole week… and then it was gone forever!  I totally screwed up and never wrote down ANY type of recipe or even what ingredients we used.  I’ve tried to recreate it about three times now and it has never been as good as the first.  Sigh.


This recipe is the basis of my most recent attempt.  The fun thing about chili is you can really do whatever you want with it… my favorite type of recipe.  Enjoy!



1 lb Ground Chicken Breast (or turkey… or other meat)

1 can Kidney Beans, drained

1 can Whole Kernel Corn (no salt added)

1 medium Onion

2 Fresh Jalapenos

2 cans Tomato Sauce (8oz)

2 cans Diced Tomatoes, undrained

1 can Stewed Tomatoes, drained

¼ cup Light Brown Sugar

1 packet Chili Spice (hot)

1 Tablespoon Teriyaki Sauce

2 Tablespoons Hot Sauce

2 Tablespoons Worcestershire Sauce


Extra Seasoning:  Garlic Powder, Cayenne Pepper, Ground Mustard, Chili Powder

Garnish:  Reduced Fat Sharp Cheddar Cheese, Fat Free Sour Cream



1.  Chop onion & bell pepper.  Saute with garlic and 1 teaspoon oil or cooking spray.  Cook ground chicken or turkey in the same pan, chopping into small pieces.  Put it all in the crockpot.

2.  Chop the jalapeno pepper and add to the crockpot.  Put beans, corn, tomato sauce, diced tomatoes, stewed tomatoes, and spice packet into the crock pot and cook for a few hours or overnight over low heat.

3.  Stir chili and turn the crockpot on high.  Add each of the seasonings if you choose, 1 tsp at a time, or to taste.  Add the teriyaki, Worcestershire and hot sauce.  Stir.

4.  Add ¼ cup brown sugar and stir.  Now, cook on the high heat for 30 minutes more.  Serve with cheese and sour cream.


the chili cookin' low and slow!

With just a dollop of sour cream, this chili is ready to eat!

5 thoughts on “Beth & Dave’s Chili

  1. Pingback: Lamb Chili | It's Good to be the Cook

  2. Pingback: 20 Best Ever Chili Recipes - Daily Dish Magazine~Daily Dish Magazine

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