Rating: 4.34 stars
101 Ratings
  • 5 star values: 58
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4

This is a great chili recipe for your slow cooker. It allows you to spice it up as hot as you can take it. Oh, and let's not forget the garlic, eh!

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Recipe Summary

prep:
30 mins
cook:
5 hrs
total:
5 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, brown ground beef together with onion, crushed red pepper, garlic powder, and seasoned pepper. Drain off the fat, and place the mixture into a slow cooker.

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  • Stir mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce into the slow cooker. Season with hot sauce and more crushed red pepper.

  • Cover, and cook on Low for 4 to 5 hours.

Nutrition Facts

420 calories; protein 28.8g; carbohydrates 53.6g; fat 12.5g; cholesterol 59.5mg; sodium 967.4mg. Full Nutrition
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Reviews (79)

Most helpful positive review

Rating: 5 stars
11/15/2010
Really Good!Buti I may be partial being canadian myself! One trick which will make this a 6 star is to add about 1/2 dozen ribs and when the meat falls away remove the bone. Also I've used maple flavoured beans baked beans and left the sugar out.. OUTSTANDING! and how much more canadian can you get with the maple flavour eh? Read More
(35)

Most helpful critical review

Rating: 2 stars
11/03/2009
I like the idea of all the veggies and garlic and spice but this turned out waaaay too sweet. I'd rather my chili be hearty spicy and hot. Perhaps you could try this without the sugar and substitute in a plain bean for the baked beans. Read More
(14)
101 Ratings
  • 5 star values: 58
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
11/15/2010
Really Good!Buti I may be partial being canadian myself! One trick which will make this a 6 star is to add about 1/2 dozen ribs and when the meat falls away remove the bone. Also I've used maple flavoured beans baked beans and left the sugar out.. OUTSTANDING! and how much more canadian can you get with the maple flavour eh? Read More
(35)
Rating: 5 stars
01/11/2005
This is an awesome chili but beware because it is very hot! We love the texture that the carrots and celery contribute. We also serve this Canuck (Canadian) chili "Cincinnati Style" (over spaghetti) to take off some of the lasting heat the taste buds experience. The spaghetti and chili do not store well together though so fix a new batch of spaghetti to serve with this fun flavored chili recipe. If you're looking for a GOOD hot chili (not I added a load of insanity sauce kind of hot) then THIS IS IT EH! Read More
(32)
Rating: 5 stars
11/21/2006
This recipe is the "BOMB" I like it hot and this did not dissapoint me in the least bit. All the ingredients where right own however I substituted white whine vinegar for the beer because I do not drink. But I did notice that the vegetables where too crunchy so next time I think I may boil them (especially the carrots before I add them. Other than that there was not nearly a thing wrong with it. But when family visits I think I will make a mild version (without the extreme heat) for those who can't stand the heat. I give this recipe and a milky way Read More
(22)
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Rating: 5 stars
11/18/2005
We had a chili cook-off at work and I made your chili it was great and I won first prise. Wow! I got a got of great conplements on the chili and many ask for the recipe. Thank you! Read More
(19)
Rating: 5 stars
12/13/2010
This was by far the best chili recipie I've ever found! It was great initially but it was worlds better the following day! I added a habenero pepper as well. Read More
(14)
Rating: 4 stars
10/24/2004
Solid recipe will make again. Change the canned mushrooms for fresh ones of course cut out the carrots and make sure the BBQ sauce you use isn't too sweet; I think this is the reason some people are complaining about the sweetness of this. (Just check the label of your sauce and be certain sugar/ gluctose isn't the #1 ingredient) Also for my purposes I like things spicy and added another jalapeno but even that didn't make it too spicy to eat for my other friends. I think I'd go up to four or even five if you're a true lover of spicy chili. Read More
(14)
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Rating: 2 stars
11/03/2009
I like the idea of all the veggies and garlic and spice but this turned out waaaay too sweet. I'd rather my chili be hearty spicy and hot. Perhaps you could try this without the sugar and substitute in a plain bean for the baked beans. Read More
(14)
Rating: 5 stars
12/10/2005
Won 3rd place in the work Chili cook-off. Read More
(13)
Rating: 5 stars
11/04/2009
Amazing! Cooked as-is though I wish I would have used fresh mushrooms as another reviewer suggested (canned is just a bit flaccid and slimy for my tastes). A good amount of kick with sweet/smoky undertones -- though I imagine a lot of this comes from the barbecue sauce you use and the sweetness of the baked beans. Carrots added an interesting texture that we didn't mind and the celery wasn't nearly as noticeable as the carrots in the end. Paired it with a dollop of sour cream cheese on top and the honey cornbread recipe from this site. Looking forward to fighting for the leftovers! Read More
(12)