Kas' Chili

Kas' Chili

10 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    7 h 7 m
  • Ready In

    7 h 22 m
Recipe by  cookkassi

“A delicious slow cooker chili with so many spices and so much flavor!!”

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Adjust Servings

Original recipe yields 10 servings



  1. Place a large skillet over medium-high heat. Cook the ground beef in the hot skillet until completely browned, 7 to 10 minutes; drain.
  2. Combine the drained beef in a slow cooker with the bell peppers, onions, kidney beans, black beans, tomato sauce, and diced tomatoes. Cook on High for 30 minutes. Stir the garlic, chili powder, paprika, oregano, rosemary, coriander, garlic powder, salt, cumin, cilantro, and bay leaves into the beef mixture. Reduce heat to Low and cook another 6 1/2 hours.

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Reviews (10)

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Hubs hurt my feelings tonight. In between mouthfuls of chili he said, "This is the best chili you've ever made." Hmf! MY chili, I thought, was the best! I made a few changes, all of them minor, but the one big change I HAD to make was to add more tomato sauce. I made 1/2 the recipe and, using the amount of tomatoes and tomato sauce called for, I had something that almost resembled the consistency of a casserole! So for this 1/2 recipe I had to add 4 more cups of tomato sauce (used my own, which I had put up from my garden). I would call this quite a discrepancy! Even accepting that individual preferences dictate how thick or thin chili should be, until I "fixed" this it was something you could have eaten with a fork! I can't offer my own review of this, since I am not a fan of chili in the first place, so I would probably not like it no matter what. But hubs said he loved it, said it was "4 star and darn near a 5." For the 1/2 recipe I used the full can of black beans rather than a half can - and I certainly wouldn't call it too "beany." I used more fresh garlic than called for and left out the garlic powder. Finally, I had orange, yellow and red peppers on hand, so used them rather than the green pepper. I thought the addition of rosemary unusual - I could really taste it and didn't like it, personally. I don't think it belongs in chili. But hubs even had a second big bowl of this and instructed me, enthusiastically, to make it again. Looks like "my" chili is history.



I needed an additional 15oz can of tomato sauce and also added some Franks Red Hot. Hubby loved it, so all is good! Thanks for sharing!



Remove bay leaf b4 serving. Add more liquid. Skip the rosemary. Included something spicy. Otherwise, a good, basic chili. I followed the recipe as written, w/ the exception of browning the meat w/ the onions, bell peppers, and 3 minced garlic cloves. Also, the consistency in the crock pot was like mega-chunky-pasta-sauce, so I upgraded the 8 oz. can tomato sauce to a 15 oz., as well as an additional 1/2 can of water. I couldn't help but omit the rosemary though, I'm sorry Kas, but I couldn't bring myself to put rosemary in chili. Otherwise, all the other spices and herbs remained in the ratio written. Served our's w/ additional cilantro, green onion, cheese, and fritos, but everyone at the table was grabbing for Sriracha, Texas Pete, and jalapenos to add some oomph. I think this chili's leftovers would be good for festooning a baked potato or a hot dog, and I think I'd be happy to make it again.

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Amount Per Serving (10 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 23 g
  • 7%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 855 mg
  • 34%

Based on a 2,000 calorie diet



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Spicy Slow-Cooked Chili


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Pumpkin Chili