Tag Archives: Chili

Crockpot Chili (no beans)

Makes approx eight servings

2 tbsp District Spice Chili Dust blend
1 lb ground beef
1 lb pork sausage
2 cans (15oz each) diced tomatoes
1 can tomato paste
1 yellow onion, chopped
4 cloves garlic, chopped
2 tsp hot sauce (optional)

  1. Brown and crumble ground beef and sausage meat in pan, add to slow cooker.
  2. Add tomatoes, tomato paste, onion, garlic, salt, and hot sauce to slow cooker.  Stir ingredients until well mixed.
  3. Cook on low for eight hours or overnight.  Stir.
  4. Cook on high with the lid half off for two to four hours, until chili reaches desired thickness.
  5. Garnish with desired toppings, such as sour cream, Greek yogurt, scallions, and/or cheese.

chili pre-cookedReady to cook.

chili no beansReady to serve!

Taco Turkey Crockpot Chili

3 tbsp District Spice Taco or Taco Heat blend
1 lb ground turkey
2-3 cups chicken broth
2 15 oz cans white northern or navy beans (drained)
1 15 oz can pumpkin puree
1 small white onion, chopped
3 cloves garlic, minced
4.5 oz chopped green chilies

Brown and crumble the turkey in a pan. Add everything into a crockpot and cook either 8 hours on low or 4 hours on high. Serve.

Memphis BBQ Chili

Serves 8-12

2.5 tbsp District Spice Memphis BBQ blend
2 cups mixed beans (black beans and navy work great)
3 strips bacon
1 bottle beer
1 small can tomato paste
1.5 lb ground meat (beef or turkey)
1 diced white onion
1 tbsp molasses (optional)

Cook the bacon, saving the grease in pan. Chop bacon and set aside.

Caramelize onions in the bacon fat. Add ground meat and brown. Add to a pot when finished.

Add beans, bacon, tomato paste, molasses, Memphis BBQ blend, and beer to pot. Simmer on low for 20-30 minutes and serve hot.