Version 1 — Award-Winning Baseline Crock Pot Chili

What This Looks Like

• 1 lb ground beef (80/20)
  
• 1 lb mild breakfast sausage
  
• 1 yellow onion, chopped
  
• 1 can Bush’s White Chili Beans in mild chili sauce
  
• 1 can black beans with cumin & chili spices
  
• 1 can diced fire-roasted tomatoes
  
• 1 can diced chili-ready tomatoes
  
• 1 packet Grill Mates Mesquite Marinade
  
• 1 packet mild chili seasoning mix
  
• Salt + pepper (for the meat)
  
• Up to 1 cup water (as needed)
  

How to Cook (Crock Pot Method)

1. Brown the meat + onion (stovetop)
   
   • Heat a skillet over medium-high heat.
     
   • Add the chopped onion and cook 2–3 minutes, until it starts to soften.
     
   • Add the ground beef and breakfast sausage.
     
   • Season the meat with salt and pepper.
     
   • Cook, breaking it up, until no pink remains.
     
2. Drain if needed
   
   • With 80/20 beef and sausage, there will usually be extra grease.
     
   • Carefully drain most of it (leaving a small amount is fine for flavor).
     
3. Move to the crock pot
   
   • Transfer the cooked meat and onions into the crock pot.
     
4. Add the beans, tomatoes, and seasoning packets
   
   • Add all canned ingredients (beans + tomatoes).
     
   • Add the Grill Mates Mesquite Marinade packet.
     
   • Add the mild chili seasoning mix packet.
     
   • Stir well so seasoning distributes evenly.
     
5. Add water as needed
   
   • If you want it a little looser (or if it looks too thick), add up to 1 cup water.
     
   • We usually do this by rinsing the cans with a little water and pouring that into the crock pot—less waste, and it pulls the remaining flavor from the cans.
     
6. Slow cook
   
   • Cook on LOW for 4–8 hours.
     
   • Stir once or twice if you’re around (not required).
     
7. Final taste
   
   • Taste near the end and adjust salt/pepper if needed.
     

Why This Matters

This is your “anchor recipe.” It is flavorful, repeatable, and already functions as meal prep by design. The versions that follow keep the identity of this chili while improving satiety and overall nutrition.

Version 2 — Leaner Meat + “Breakfast Sausage” Flavor Without the Sausage

What This Looks Like

This version keeps the same award-winning flavor profile, but makes the biggest structural change early: cutting a large amount of fat while keeping the chili satisfying.

Changes

• Ground beef: switch to 90/10 minimum, aim for 93/7 when you can
  
• Breakfast sausage: replace with ground turkey and/or ground chicken, seasoned to taste like breakfast sausage
  

Important note: Use what you can afford. If you end up doing ½ turkey and ½ chicken, that’s still a win. The point is doing better—not doing it perfectly.

Ingredients (Version 2)

• 1 lb ground beef (90/10 or 93/7)
  
• 1 lb ground turkey and/or ground chicken (whatever is most affordable)
  
• All other ingredients from Version 1, unchanged
  

“Breakfast Sausage” Seasoning (To Taste, For Now)

Season the turkey/chicken to taste using:

• Salt
  
• Black pepper
  
• Italian seasoning
  
• Sage (key ingredient)
  
• Paprika
  
• Chili powder
  

Sage is the key—it’s what gives the meat that recognizable “sausage” flavor.

Note: We’ll come back and add exact measurements for this seasoning blend once we standardize it for the book.

How to Cook (Crock Pot Method)

1. Brown the onion + meats (stovetop)
   
   • Heat a skillet over medium-high heat.
     
   • Add chopped onion and cook 2–3 minutes until starting to soften.
     
   • Add the lean ground beef and the ground turkey/chicken.
     
   • Season with salt and pepper.
     
   • Add the “breakfast sausage” seasoning to the turkey/chicken (sprinkle, stir, taste as you go).
     
   • Cook, breaking up the meat, until no pink remains.
     
2. Drain if needed
   
   • You should have much less grease than Version 1.
     
   • Drain only if you see excess pooling.
     
3. Move to the crock pot
   
   • Transfer cooked meat and onions into the crock pot.
     
4. Add the beans, tomatoes, seasoning packets, and water as needed
   
   • Same as Version 1.
     
5. Slow cook
   
   • Cook on LOW for 4–8 hours.
     
6. Final taste
   
   • Taste near the end and adjust salt/pepper.
     
   • If you want more “sausage” flavor, add a small pinch more sage and let it cook another 15–20 minutes.
     

Why This Matters

This is the biggest change:

• Significantly reduces fat compared to 80/20 beef + pork sausage
  
• Improves protein-to-calorie ratio
  

Keeps the familiar “sausage chili” flavor through seasoning (sage is the key)

Version 3 — Add Peppers for Flavor, Fiber, and a Fuller Meal

What This Looks Like

Nothing from Version 2 is removed or swapped here. This step is add-only: we’re building a more filling chili by adding vegetables that bring flavor and fiber.

Add

• Poblano pepper, de-seeded
  
  • Start with ½ poblano if you’re unsure
    
  • Work up to 1 poblano (or even 2 over time)
    

Optional (Flavor Profile Only)

• Jalapeño, de-seeded
  
  • Completely optional—this flavor isn’t for everyone
    

How to Prep the Peppers

1. Slice the pepper(s) open and remove the seeds and inner ribs (this reduces heat).
   
2. Dice into small pieces so they blend into the chili texture.
   

How to Cook (Crock Pot Method)

1. Brown the onion + meats (same as Version 2).
   
2. Add the peppers
   
   • Add diced poblano (and optional jalapeño) to the skillet for 1–2 minutes after the meat is browned.
     
   • This quick sauté helps the pepper flavor bloom, but you don’t need to fully cook them here.
     
3. Transfer to the crock pot and proceed exactly as before:
   
   • Add beans, tomatoes, seasoning packets, and water as needed
     
   • Cook on LOW 4–8 hours
     
   • Adjust seasoning at the end
     

Why This Matters

• Adds flavor without needing more processed ingredients
  
• Increases fiber and volume, which improves satiety
  
• Lets you control intensity: start small and build comfort over time
  

Keeps the recipe feeling like “your chili,” just more complete

Version 4 — Lentils for Fiber, Satiety, and a More Complete Chili (Final Version)

What This Looks Like

This is the final version for this chapter. We are not taking anything away from Versions 1–3—we are building on the same base and adding what makes the chili more filling and more complete.

Add (Required)

• Dry lentils, added directly to the crock pot
  
  • Start with ¼ cup (dry) if you’re new to lentils
    
  • Work up over time to 1 cup (dry) as your comfort increases
    

Optional (Flavor Only)

• 1 can Rotel (diced tomatoes with green chiles)
  
  • Adds flavor (and a small fiber boost), but it’s mainly a flavor addition
    

How to Add Lentils (Crock Pot)

1. Once everything is in the crock pot (meat, beans, tomatoes, seasonings, water as needed), stir in the dry lentils.
   
2. Lentils will cook during the slow cook and should be tender by the end of the 4–8 hours on LOW.
   
3. If the chili thickens more than you like as lentils absorb liquid, add a small splash of water and stir.
   
4. Optional: rinse lentils first if you prefer. It’s not required, but it can help remove dust/debris.
   

Why This Matters

• Lentils add major fiber and satiety without changing the “chili identity”
  
• They increase the total yield, which supports meal prep
  
• They help turn chili into a fuller, more balanced meal
  

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How to Serve It (Healthier Defaults That Still Taste Good)

• Top with plain non-fat Greek yogurt instead of sour cream
  • This change helps with fat, calories and adds a bit of protein.
    
• Choose saltines instead of cornbread
  • This simple change can significantly reduce sugar and overall calories while still giving you that “chili side” experience
    

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Make It Your Own (Without Breaking the System)

Once you’re comfortable with the final version, you can keep improving it in small ways:

• Try different beans (butter beans, kidney beans, pinto beans, etc.)
  
• Add more vegetables (bell peppers are an easy one)
  
• Keep the base method the same and make one change at a time
  

That’s the entire point: you’re not learning a new recipe—you’re upgrading a familiar one.