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Doug's Cold Weather Crock Pot Chili

5 Bean, 3 meat chili with a few special ingredients, resulting in perfect creamy blend of meat, heat and beans.
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main
Cuisine: American
Servings: 10
Author: Doug Roberts


  • 1 can black Beans see note on beans
  • 1 can kidney Beans
  • 1 can cannellini beans
  • 1 can red Beans
  • 1 can pinto peans
  • 1 ground chuck need a fatty beef
  • 1 pound ground pork
  • 1 extra large orange pepper can use green, or red
  • 1 large can diced tomatoes petite dice is best
  • 2 large onions diced
  • 1 red chili pepper seeded and diced (or any pepper of your choice)
  • 1 chili starter mix option or the following seasonings:
  • 3 tablespoons chili powder
  • 1 teaspoon cayenne powder more or less to your taste
  • 2 teaspoons paprika
  • 1 tablespoon cumin
  • dash cinnamon this is not in chili starter mix
  • sea salt
  • ground pepper
  • 1 to 2 tablespoons masa use for thickness, if needed


  • Season meat with salt and pepper. Brown the meat. in small pieces in frying pan. Maintain the fat of the meat. This will add flavor!
  • Rinse the beans with water to reduce the sodium; however you can put the cans in as is with the juice.
  • Put in crock pot. Add tomatoes, peppers, onion and seasonings, except the masa.
  • If you don't use a chili starter kit, use the spice ingredients that followed. Taste and adjust to your own liking.
  • Sprinkle the masa after the chili has cooked for 2 hours.
  • Continue to cook in low setting of crock pot for 5 more hours.
  • Note: It's not necessary to cook the chili this long, but cook the chili at least four hours.
  • Serve with grated cheddar cheese and sour cream, if desired. I find this chili so rich due to the masa, that sour cream isn't necessary.
  • Note on beans: You need the to use kidney beans and black beans, but feel free to mix your beans as you please.