Recipe: The Pink Armadillo’s Texas Crock Pot Chili

This is the Official Texas Crock Pot Chili Recipe of The Pink Armadillo. It’s that awesome y’all. You’ll need a 6+ quart crock pot slow cooker. If your crock pot is smaller, use less beans so everything fits. Serves about 6 armadillos. Prep Time: 4.5 hours. Keeps great in the fridge for leftovers.


  • 2-3 lbs lean ground beef
  • 1 beer (something flavorful, like St. Arnold Amber)
  • 1 can (27 oz) Pinto Beans
  • 1 can (30 oz) Rosaritta Refried Beans (optional)
  • 1 can (28oz) Hunts crushed tomatoes
  • 2 Onions, diced
  • 1-3 Jalapenos, sliced
  • 2 Cloves Garlic, diced
  • 4 Tbsp Chili Powder
  • 5 shakes Tabasco Sauce

Other things you could add: diced bell pepper, or chopped bacon.

Serve With Your Choice:

  • Corn Bread
  • Rice
  • Sour Cream for topping
  • Grated Sharp Cheddar Cheese for topping
  • Cilantro for topping


  1. Dice your onion.
  2. Slice your jalapeno. For milder chili, remove the seeds (we recommend wearing gloves or sandwich bags over your hands because the oils are hard to wash off).
  3. Put your hamburger, beer, pinto beans, refried beans, tomatoes, diced onion, sliced jalapenos, diced garlic, chili powder, and Tabasco sauce in the crock pot.
  4. Stir until well blended.
  5. Set crock pot to High, cook for about 4 hours.

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