Table of Content: BEEF


This is a really, really great recipe to make for a large group.  It is so easy to make since the crock-pot does most of the work.  For my last chili event, I doubled the recipe and used two large crock-pots.  I did not need all of the chili, so the remaining chili was frozen to use later.  This recipe has one major drawback; it makes you hungry in the middle of the night when you get whiffs of the cooking aroma!  If possible, cook it in a room that you can close the door and contain the aroma.

The chili taste is medium-hot, and I had no complaints at my chili event, but for those that might like it milder (flavor-wise) and maybe for children, add plenty of cheese and chips.   I have two grandchildren, ages 6 and 13,

that really like it just as this recipe makes it.  Go figure!


Be sure to use a chuck roast to be able to shred the beef after cooking time.  Other cuts of beef may not be able to be shredded.


3 to 4 lbs. beef chuck roast, trimmed of all excess fat; then cut into 4 to 6 large chunks

2 large onions, quartered

2 cloves garlic; minced, then crushed

16 oz. tomato sauce

4 T. Mexene brand chili powder

2 tsp. dry cocoa powder (do not omit!)

2 tsp. salt

1 T. ground cumin

1 T. sugar

2 cups water


Chili Toppings, if desired


Shredded sharp Cheddar cheese

Tortilla chips

Chopped raw onions

Jalapeno slices



Using a large capacity crock-pot, place the chunks of roast into the crock-pot along with the onion quarters, and garlic.   Pour the tomato sauce over the top, and then add the remaining ingredients.  Stir all ingredients a couple of times to blend as best you can at this point.


Cover and place crock-pot temperature on high.  Allow it to cook for about 24 hours total.   The temperature can be lowered toward the end of the cooking time, if desired.


After cooking time is finished, uncover, and allow chili to cool enough to handle safely.   Remove the beef chunks to a large side-bowl, and shred the meat with two forks; then return shredded meat to the crock-pot.  Repeat with all meat chunks.  Remove onion quarters and crush with a fork; then return crushed onions also.  Stir the shredded chili mixture several times to evenly blend all ingredients.  The chili can be served alone or topped with one or more toppings.   Serve it hot in a bowl or a large mug.


Served this after a parade when we had a large hungry-for-chili crowd.

The photos that follow are from The Mystics of Time 2012 Mardi Gras Parade in Mobile, Alabama.  I only wish I could provide the music, noise, and excitement that was enjoyed by all!












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