I’m excited to share this chili recipe for two reasons. One, it’s my all time very favorite chili recipe. The title makes a strong statement, but the chili backs it up. It is bold and smokey, and it has a wonderful depth of flavor. I love that it has both beef and pork in it, and that the directions demand it be served with Fritos (cornbread is also a great choice.)
The second reason I am excited to share this is because it is Nora Ephron’s recipe. In addition to her many talents as a writer, she was a skilled cook, and shared recipes anonymously on Food52. I love that her lasting legacy spans books, newspapers, magazines, blogs, movies, and food. This is the slow cooked version of her stovetop chili. This chili has some heat, so if you plan on feeding it to kids, hold half of the cayenne.
World’s Greatest Crock Pot Chili
- 2 pounds ground chuck
- 1 pound ground pork
- ½ red pepper, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, smashed
- 3 tablespoons oil
- ¼ pound butter
- 1 35-oz can crushed tomatoes
- 4 15-oz cans pinto beans
- 1 cup water
- ⅔ cups chili powder
- 2 tablespoons cumin
- 2 teaspoons cayenne pepper
- salt & pepper to taste
- If possible, ask a butcher to grind the beef and pork so that it's not as fine-ground as regular hamburger meat. But if you have no butcher, ordinary ground beef and pork is fine.
- Drain the beans and rinse. Put them in slow cooker with tomatoes.
- In a large frying pan, heat the oil and gently cook the peppers. When soft, add the onions and cook gently.
- Add the garlic for a minute or so. Dump into the slow cooker.
- Melt half the butter and cook the beef and pork until no longer raw. Add the spices and stir. Add to slow cooker and add the rest of the butter.
- Cook on low 6-8 hours. Add salt and pepper if you want.
- Serve with sour cream, chopped onion, cheese, and Fritos.
I used my 6.5-Quart Crock-Pot Programmable Touchscreen Slow Cooker to make the World’s Greatest Crock Pot Chili.