Get Crocked: Cassandra’s Chili

Can I let you in on a little secret? I love to “crock.” If I could use my crock pot for everything I would. I mean, who doesn’t love to come home to a hot crocked meal? Especially, when that hot crocked meal is chili! (I’m actually eating and typing this blog post.)

I’ve tried different variations of chili, but this here is my go to.


One pound of Butterball Ground Turkey

One 10 ounce can of Original Rotel Diced Tomatoes with Green Chiles

One 16 ounce can of Busch’s¬†Best Chili Beans Pinto in Mild Sauce

One 15 ounce can of Hunt’s Tomato Sauce

One teaspoon sugar

One teaspoon garlic powder

One teaspoon of Onion Powder


Brown the Butterball Ground Turkey in a frying pan.

Combine the all of the ingredients in the crock pot. Stir, mixing together.

Cook on low for four hours.

Or today, I adjusted the crock pot to warm and it cooked the chili all day while I was at work, which was for a little over 8 hours.

Optional Toppings:

Kraft Shredded Sharp Cheddar Cheese

Daisy Sour Cream

Ritz Crackers

There you have it. So while y’all are reading, I’m going to help myself to seconds!

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