Flavor Expedition Recipe
Western Dawn Crockpot Chili
January 02, 2024
Let’s face it: chili can be a hot mess. Fifteen spices, three pans, and you still end up with something that tastes like spicy spaghetti sauce. But not today, cowboy. Today, we’re keeping it simple. One seasoning. One pot. Full-on flavor. Welcome to your ne...
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Feeds
6-8
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Ingredients
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 lbs ground beef (or ground turkey if you’re feelin’ lean)
- 1 (15.5 oz) can kidney beans, drained
- 1 (15.5 oz) can chili beans in sauce
- 1 (29 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2+ tbsp Western Dawn seasoning (start here, taste as you go)
Instructions
-
Chop like a champ. Dice your onion and bell pepper, and mince those garlic cloves. (Don’t skimp on the garlic—trust us.)
-
Sizzle things up. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
-
Meat time. Add ground beef to the skillet and cook until it’s nearly browned. Sprinkle in 2 tablespoons of Western Dawn and cook until fully browned, letting those smoky green chile chipotle vibes soak right in.
-
Slow cook magic. Transfer everything from the skillet into your slow cooker. Add the beans, diced tomatoes (with their juice), tomato sauce, and another hit of Western Dawn to taste (we usually go for another tablespoon, but you do you).
-
Stir and chill. Mix it all up. Put the lid on. Cook on low for 4 hours. Yes, that’s it.
-
Serve and devour. Ladle into bowls, top with sour cream, shredded cheese, jalapeños, or crushed tortilla chips if you’re feeling wild.
This is one of those set-it-and-forget-it recipes that actually delivers. No spice rack juggling, no complicated steps—just the bold, smoky Southwest punch of Western Dawn in a bowl of pure comfort food.
Pro Tip
- Want it thicker? Let it simmer with the lid cracked open the last 30 mins.
- Leftovers? Even better the next day.
- Make it vegetarian: sub in meatless crumbles or extra beans and thank us later.
- Too mild? Add a dash of Hot Rod Howie’s to take things from yeehaw to YEE-HAW!
Feeds6-8
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Let’s face it: chili can be a hot mess. Fifteen spices, three pans,...
Ingredients
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 2 lbs ground beef (or ground turkey if you’re feelin’ lean)
- 1 (15.5 oz) can kidney beans, drained
- 1 (15.5 oz) can chili beans in sauce
- 1 (29 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2+ tbsp Western Dawn seasoning (start here, taste as you go)
Instructions
-
Chop like a champ. Dice your onion and bell pepper, and mince those garlic cloves. (Don’t skimp on the garlic—trust us.)
-
Sizzle things up. In a large skillet, heat the olive oil over medium heat. Toss in the diced onion, bell pepper, and garlic. Sauté for 2–3 minutes until fragrant and slightly softened.
-
Meat time. Add ground beef to the skillet and cook until it’s nearly browned. Sprinkle in 2 tablespoons of Western Dawn and cook until fully browned, letting those smoky green chile chipotle vibes soak right in.
-
Slow cook magic. Transfer everything from the skillet into your slow cooker. Add the beans, diced tomatoes (with their juice), tomato sauce, and another hit of Western Dawn to taste (we usually go for another tablespoon, but you do you).
-
Stir and chill. Mix it all up. Put the lid on. Cook on low for 4 hours. Yes, that’s it.
-
Serve and devour. Ladle into bowls, top with sour cream, shredded cheese, jalapeños, or crushed tortilla chips if you’re feeling wild.
This is one of those set-it-and-forget-it recipes that actually delivers. No spice rack juggling, no complicated steps—just the bold, smoky Southwest punch of Western Dawn in a bowl of pure comfort food.
Pro Tip
- Want it thicker? Let it simmer with the lid cracked open the last 30 mins.
- Leftovers? Even better the next day.
- Make it vegetarian: sub in meatless crumbles or extra beans and thank us later.
- Too mild? Add a dash of Hot Rod Howie’s to take things from yeehaw to YEE-HAW!
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