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chili on the stove recipes

ok so i was raised with southern cooking so i kinda find it blasphemous to attempt to make chili any other way than 8-9 hours in the crock pot, but my mom bought us a really cheap crock pot for christmas and the gears melted on it after one use. anyway i've been craving chili dogs like crazy so does anyone have any chili recipes that can be done in a pot on the stove? no beans please :)

Answer Question

Asked by Anonymous at 12:11 PM on Jun. 5, 2010 in Food & Drink

Answers (7)
  • Nothing wrong with your normal recipe, just cook it low & slow on the stove. My CP is my stove chili finished in the CP.

    Answer by Anonymous at 12:21 PM on Jun. 5, 2010

  • BTW watch Target sales ,Kmart ,Big Lots and you can get a good brand name removable crock for under 20.You will use for more than just chili :)

    Answer by Anonymous at 12:40 PM on Jun. 5, 2010

  • 1 Can Del Monte Italian Style Stewed Tomatoes

    1 Can Del Monte Original Style Stewed Tomatoes

    1 Can Mild Rotel Tomatoes

    1 Pound Lean Ground Beef

    1 Package Eckridge Mesquite Beef Smoked Sausage

    1 Onion, Chopped

    1/2 Bell Pepper, Chopped

    1/2 Sweet Bell Pepper, Chopped (I use yellow, orange, and red, but you can use any of the 3 or all of the 3 you choose).

    Seasoning Salt

    In a large cooking pot, simmer ground meat until almost done. Sprinkle with the desired amount of seasoning salt (I also use a little garlic powder). Add the onion, peppers, and sausage. Break the meat up to desired size while stirring the meat and vegetables.

    In a blender, blend the Rotel tomatoes and one of the cans of stewed tomatoes. Add them to the meat and vegetables once the ground meat is completely done. Add the last can of stewed tomatoes.
    Stir well. Plac

    Answer by ThrivingMom at 12:51 PM on Jun. 5, 2010

  • (cont)
    Place the lid on the pot and simmer for at least 20 minutes.

    Serving Option:
    You may choose to serve the chili with crackers or corn chips. You may also serve it in a bowl topped off with a large square of cornbread.


    Since you're using stewed tomatoes (which have been precooked a long time), this recipe works great for stove top chili.

    Answer by ThrivingMom at 12:55 PM on Jun. 5, 2010

  • Best Chili Ever – you can use any bean; 1 can = 1/5 cups home cooked
    2 (28-ounce) can diced tomatoes
    4 cups vegetable broth
    1 (15-ounce) can black beans, rinsed and drained
    1 (15-ounce) can white (cannellini) beans, rinsed and drained
    1 (15-ounce) can red kidney beans, rinsed and drained
    1 cup frozen baby lima beans or regular lima beans or corn
    1 cup chopped onion
    1/2 green bell pepper, seeded and chopped
    2 cloves garlic, minced
    1 can tomato paste
    2 tablespoons chili powder, or more to taste
    2 tablespoons dried Mexican oregano or regular oregano (or more to taste)
    2 teaspoons ground cumin (or more to taste)
    1 teaspoon ground coriander (or more to taste)
    1 to 2 teaspoons cayenne pepper
    1-2 Tbl masa, mixed with cold water
    1/2 cup shredded Monterey jack cheese
    1/3 cup chopped fresh cilantro leaves
    Salt to taste (I add this last)


    Answer by rkoloms at 4:20 PM on Jun. 5, 2010

  • If you don’t have a slowcooker, this can simmer on the stove; stir and add liquid as needed. In a slow cooker, combine all ingredients but the masa, shredded cheese, cilantro and salt. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Five to 10 minutes before serving (depending on temperature of slow cooker) add masa and water mixture, cover and cook for about 15 minutes. Season, to taste, with salt and other spices.
    Just before serving, top each serving with shredded cheese and cilantro.

    Answer by rkoloms at 4:21 PM on Jun. 5, 2010

  • Wow rkoloms, can you not read? She said NO beans, not all beans!

    Answer by Anonymous at 4:40 PM on Jun. 5, 2010

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