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Chili Crockpot Recipe

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close up overhead shot of Crockpot Chili in a crockpot
Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
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Table of Contents
  2. Crockpot Chili Substitutions & Variations
  3. How to Make Crockpot Chili
  4. Troubleshooting Tips for This Easy Chili Recipe
  5. How to Serve This Slow Cooker Beef Chili Recipe
  6. What to Serve with Crock Pot Chili
  7. When to Serve This Slow Cooker Chili
  8. Crock Pot Chili Storage
  9. Crockpot Chili Recipe
  10. Chili Recipe Crockpot FAQs
  11. If you love this Crockpot Chili Recipe, you’ll love these slow cooker recipes:
  13. More Favorites From Spaceships and Laser Beams

Coming home to the smell of this hot crockpot chili bubbling away is the definition of comfort. Cozy, warm, and hearty, a big bowl of this easy recipe featuring saucy ground beef and tender vegetables is the perfect way to end a cold day.

close up shot of a bowl of Crockpot Chili topped with shredded cheese


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You will need:

  • 1 onion
  • 1 green bell pepper
  • 3 cloves of garlic
  • 1 tablespoon olive oil or other cooking oil
  • 2 pounds of ground beef
  • 3 tablespoons of chili powder, divided
  • 1 (15.5-ounce) can of kidney beans
  • 1 (15.5-ounce) can of chili hot beans
  • 2 (14.5-ounce) cans of diced tomatoes
  • 1 (8-ounce) can of tomato sauce
  • 2 tablespoons of cumin
  • 1 tablespoon of onion powder
  • 1 tablespoon of brown sugar
  • ½ tablespoon of garlic powder
  • ½ tablespoon of salt

Crockpot Chili Substitutions & Variations

This hearty and simple easy crockpot chili recipe is the perfect meal for winter months. With many customizations available, this will be one of your favorite meals.

CHILI HOT BEANS: Chili hot beans are a variety of beans you can find in the canned beans aisle of most grocery stores. If you can’t find these chili beans or don’t wish to use them, you can substitute them with another can of kidney beans.

GARLIC: While buying a bulb of garlic would be the freshest option, I often keep a jar of already minced garlic in my fridge to add to recipes calling for garlic cloves. Either option will work for this recipe.

VEGETABLES: Homemade chili is such a flexible recipe. You can add any vegetables that you enjoy in chili, including red bell peppers, celery, carrots, or corn.

You can also add more beans to replace the meat. Add another variety such as black beans, pinto beans, or more kidney beans.

MEAT: In place of ground beef, you could easily substitute another ground meat such as ground chicken, turkey, pork, or ground sausage in this great recipe.

Lean ground beef is a great choice, but you can also use a higher fat content. You may need to drain the grease in that case.

SPICE: Chili is a simple recipe to spice up. Add a dash of cayenne pepper, crushed red pepper flakes, or hot sauce for an extra kick in this easy crockpot recipe.

TOPPINGS: Chili is not complete, in my opinion, without shredded cheddar cheese on top right before serving. Cheddar or a nacho blend would be the best choice.

Other favorite toppings include a dollop of sour cream and crushed tortilla chips.

You may also want to add a scoop of fresh guacamole and salsa.

SECRET INGREDIENT: You can add a half tablespoon of cocoa powder.


You do not need to drain the beans for this crockpot chili. The liquid will cook and thicken while the chili is simmering away in the crockpot.

How to Make Crockpot Chili

Slow cooking in a crockpot allows the flavors of the ingredients to meld together, resulting in a deep and savory taste. The meat becomes tender and absorbs the flavors of the spices and other ingredients.

Here’s how you make our recipe for beef chili in your slow cooker:

STEP ONE: Dice the onion, green peppers and garlic.

Crockpot Chili process shot of diced vegetables and garlic in a skillet

STEP TWO: Heat the oil in a large skillet and saute the vegetables for two to three minutes.

STEP THREE: Add the ground beef and cook until almost browned. Drain any excess grease.

Crockpot Chili process shot of ground beef added to the skillet of vegetables


For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to three days or in the freezer for up to a month.

Once the veggies are sauteed for this recipe, you can toss in the already browned meat to warm and then add the chili powder.

STEP FOUR: Sprinkle two tablespoons of chili powder over the ground beef and continue cooking until the meat is done.

Crockpot Chili process shot of chili powdered added to the ground beef

STEP FIVE: Add the meat mixture and the remaining ingredients to the slow cooker and stir well to combine.

Crockpot Chili process shot of ingredients in a crockpot

STEP SIX: Let the chili cook on low for four hours.

Crockpot Chili process shot of chili being cooked in a crockpot

Troubleshooting Tips for This Easy Chili Recipe

My chili is too watery.


  • Let it Cook Longer: Remove the lid and cook on a higher setting to allow excess liquid to evaporate.
  • Thicken with Cornmeal or Masa Harina: Stir in a small amount of cornmeal or masa and let it simmer.
  • Add Tomato Paste: Mix in some tomato paste to thicken the mixture.

My chili is too thick.


  • Add Liquid: Stir in water, broth, or tomato juice until you reach the desired consistency. You can use beef broth, chicken stock, or vegetable broth.
  • Check and Stir Regularly: Prevent sticking and burning at the bottom by stirring and adding liquid as needed.

My chili is not flavorful enough.


  • Adjust Seasonings: Add more spices like chili powder, cumin, garlic powder, or paprika.
  • Include Fresh Ingredients: Fresh onions, garlic, and peppers can enhance the flavor.
  • Simmer Longer: Allowing the chili to simmer for a longer time can develop deeper flavors.

My chili is too spicy.


  • Add Dairy: Serve with sour cream or cheese to balance the heat.
  • Increase Volume: Add more beans, vegetables, or meat to dilute the spiciness.
  • Sweeten it Up: A bit of sugar or honey can help counteract the heat.

My chili is not spicy enough.


  • Add Heat: Include more chili powder, cayenne pepper, or diced jalapeños.
  • Use Hot Sauce: Allow individuals to adjust the heat level with hot sauce when serving.

The meat is tough or dry.


  • Cook Longer: Tough meats need more time to become tender. Avoid lifting the crockpot lid as this allows heat to escape.
  • Cut Meat Smaller: Smaller pieces of meat can become tender more easily.

My beans are undercooked.


  • Check Age of Beans: Older dried beans take longer to cook.
  • Avoid Acidic Ingredients Early: Adding tomatoes or vinegar too early can prevent beans from softening. Add these after beans are tender.

My chili tastes burnt.


  • Avoid Stirring Scraped Bottom: If the bottom layer has burnt, avoid mixing it into the rest of the chili. Transfer the unburnt chili to another pot.
  • Lower Temperature: Cook on low to prevent burning in future attempts.

The chili has an inconsistent texture.


  • Chop Ingredients Uniformly: Ensure that vegetables and meat are cut to similar sizes for even cooking.

Remember, every crockpot is different, so adjusting cooking times and settings according to your specific model is important.

Regular taste tests and adjustments during the cooking process can also help in achieving the perfect chili.

How to Serve This Slow Cooker Beef Chili Recipe

Serve this crockpot chili con carne piping hot in a bowl or a fun bread bowl. Top with your favorite chili toppings. We love shredded cheese, green onions, and some corn chips. You’ll have the ultimate comfort food that everyone will enjoy.

Add a Caesar salad on the side for a bit of fresh greens and cheese biscuits, or our cornbread on the side is a must to mop up all of that delicious sauce in the bowl.

What to Serve with Crock Pot Chili

Pairing the right sides and accompaniments with crockpot chili can enhance the meal significantly. Here are some delicious ideas:

Rice or Quinoa: Serve your chili over a bed of rice or quinoa for a hearty and filling meal.

Corn on the Cob: Boiled or grilled corn on the cob is a great side that brings a touch of sweetness. You could also make our air fryer corn on the cob or crockpot corn on the cob. A corn salad is another great choice.

Green Salad: A simple tomato and cucumber salad with a light dressing can offer a refreshing contrast to the hearty chili. Southwest salad or broccoli apple salad are good choices, too.

Coleslaw: A tangy coleslaw can add a crunchy and refreshing element to the meal. Copycat KFC coleslaw, pineapple coleslaw, or taco coleslaw are more options you might love.

Macaroni and Cheese: For a truly indulgent meal, serve the chili with a side of creamy macaroni and cheese.

Grilled Cheese Sandwiches: Dip grilled cheese sandwiches into the chili for a comforting and satisfying meal. Tomato sandwiches are another yummy choice.

If you want to kick it up a notch, try our jalapeno popper grilled cheese!

Pickled Vegetables: Pickles or pickled vegetables can add a sharp, tangy contrast to the rich chili. We love these simple refrigerator pickles or pickled mushrooms.

These accompaniments not only add variety to the meal but also cater to different tastes and dietary preferences. You can mix and match these options to create a well-rounded and enjoyable meal experience.

When to Serve This Slow Cooker Chili

Serving crockpot chili is a versatile option for various occasions and settings.

Here are some ideas:

Game Day Gatherings: Chili is a crowd-pleaser during sports events. It’s easy to serve and can be kept warm throughout the game. Turn them into chili dogs for classic football season eating.

Casual Family Dinners: A cozy and comforting choice for family dinners, especially during colder months. It’s a one-pot meal that’s both filling and nutritious.

Potluck Parties: Chili is an excellent option for potlucks since it’s easy to transport and can be reheated or kept warm in the crockpot.

Camping Trips: If you have access to an electrical outlet, crockpot chili is a great meal to enjoy while camping. It’s hearty and warming after a day of outdoor activities.

Holiday Celebrations: Serve chili as a relaxed meal option during holiday gatherings like Halloween or Christmas Eve, especially when you’re looking for something less formal.

Winter Gatherings: Perfect for after skiing, sledding, or any winter outdoor activity. It warms everyone up and is easy to prepare ahead of time, making it an ideal option during cold weather.

Movie Nights: A fun and easy dinner to enjoy while watching shows with friends or family.

Office Parties: Chili can be easily transported to an office and shared during a lunch party or a special office event.

Community Events: Whether it’s a fundraiser or a neighborhood block party, chili is a popular choice that’s easy to make in large quantities.

Chili Cook-Offs: Participate in or host a chili cook-off where everyone brings their own version of chili for a fun and tasty competition.

Remember, chili is not only delicious but also customizable. You can adapt it to suit different dietary preferences like vegetarian, vegan, gluten-free, or make it an extra spicy chili.

You can’t go wrong with a big bowl of chili. We can help you out with different varieties, including our vegetarian chili and our original recipe for classic chili

Crock Pot Chili Storage

One of the best things about this crockpot chili recipe is how wonderfully it keeps.

Let’s dive into the best ways to store and reheat your chili so you can savor every spoonful.

MAKE AHEAD: This crockpot chili is a dream for meal preppers. You can prepare all the ingredients a day in advance and store them in separate airtight containers in the fridge.

When you’re ready to cook, simply dump everything into the crockpot and follow the cooking instructions.

This method not only saves time but also allows the flavors of the ingredients to meld, enhancing the overall taste.

IN THE FRIDGE: After cooking, let the chili come to room temperature. Transfer it to an airtight container and store it in the refrigerator.

Properly stored, this chili will last for three to four days. Always use a clean spoon when serving to prevent contamination and prolong its shelf life.

Leftover chili is excellent the next day as the flavors will continue to meld.

IN THE FREEZER: If you’ve made a big batch or just want to save some for later, this chili freezes beautifully.

Once cooled, portion the chili into freezer-safe bags or containers, leaving an inch of space at the top for expansion.

Label with the date and contents. Stored correctly, your chili can last up to two to three months in the freezer.

REHEATING: There are multiple ways to reheat your slow cooker chili recipe:

  • Stovetop: Pour the chili into a pot and heat over medium heat on the stove top, stirring occasionally until heated through. You could also simmer over low heat for a longer period if you’re serving a crowd. You can thin it with a little bit of beef stock if it starts getting too thick.
  • Microwave: If you’re in a hurry, the microwave is a quick option. Place the chili in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for two to three minutes, stirring halfway through.
  • From the Freezer: If reheating directly from the freezer, it’s best first to thaw the chili in the fridge overnight. Once thawed, you can then use either the stovetop or microwave method to warm it up.
close up overhead shot of Crockpot Chili in a crockpot

Crockpot Chili Recipe

I can’t think of a more comforting and mouth-watering meal on a cold night than a warm pot of chili. This is the best chili recipe with all of those rich flavors mingling together and slowly simmering until ready to serve.

Toss a batch in your crockpot today, and you will have a tasty and filling meal at dinnertime to warm up the whole family.

Chili Recipe Crockpot FAQs

Can you overcook chili in a crockpot?

You can cook chili for up to eight hours in the crockpot, but any longer and the meat and beans will become overcooked.

How do you thicken chili in a crockpot?

The easiest way to thicken chili in a crockpot is to add cornmeal. Add one tablespoon and cook for a further ten minutes.

Can you put raw ground beef in a slow cooker?

You can put raw ground beef in your slow cooker, and it will cook at the same time as the rest of the ingredients. This would save time in preparing your recipe, although browning the beef ahead of time locks in the flavor of the meat even more than adding it raw.

What kind of beans are best for chili?

While it comes down to personal preference, kidney, pinto, and black beans are the best choices for making chili.

If you love this Crockpot Chili Recipe, you’ll love these slow cooker recipes:

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close up overhead shot of Crockpot Chili in a crockpot

Chili Recipe (Crock Pot Chili)

5 from 31 votes
Incredibly flavorful, full of protein, and very filling, this crockpot chili needs to be added to your dinner rotation when it is chilly outside.
Prep Time 5 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 30 minutes
Servings 10


  • 1 onion
  • 1 green bell pepper
  • 3 cloves garlic
  • 1 tablespoon olive oil or other cooking oil
  • 2 pounds ground beef I use 80/20
  • 3 tablespoons chili powder divided
  • 15.5 ounces kidney beans
  • 15.5 ounces chili hot beans
  • 29 ounces diced tomatoes
  • 8 ounces tomato sauce
  • 2 tablespoons cumin
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • ½ tablespoon garlic powder
  • ½ tablespoon salt


  • Dice onion, green peppers, and garlic.
  • Heat oil in a large pan and sauté 2 to 3 minutes.
  • Add ground beef and cook until almost browned.
  • Sprinkle 2 tablespoons of chili powder over ground beef and continue cooking until the meat is done.
  • Add meat and remaining ingredients to slow cooker and stir well to combine.
  • Cook on low for 4 hours.



PRO TIP: Chili hot beans are a variety of beans you can find in the canned beans aisle of most grocery stores. If you can’t find these chili beans or don’t wish to use them, you can substitute them with another can of kidney beans.
PRO TIP: While buying a bulb of garlic would be the freshest option, I often keep a jar of already minced garlic in my fridge to add to recipes calling for garlic cloves. Either option will work for this recipe.
PRO TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month. Once the veggies are sauteed for this recipe, you can toss in the already browned meat to warm and then add the chili powder.


Calories: 388kcal | Carbohydrates: 28g | Protein: 23g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 900mg | Potassium: 971mg | Fiber: 8g | Sugar: 8g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 99mg | Iron: 6mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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    Recipe Rating


  1. Treena says

    5 stars
    I’m always on the lookout for simple slow cooker recipes that my family will enjoy. This was a hit! Made chili fries the following day with the leftovers.

  2. Lloyd Rhodes says

    5 stars
    Just what I was looking for. When I make chili it is in a large metal pot. When it is cooling down after being made it always sticks to the bottom of the pot. I should have taken a lesson from my Uncle Carr. For as long as I have know him all he ever ate was chili and he used a slow cooker. This may sound a bit strange…That slow cooker was never empty for years.

    ps – I personally put 1 or 2 tbs (s) of corn meal in mine to thicken it up. I have been told corn starch does the same trick though.

  3. Skip Burch says

    5 stars
    Delicious! The only thing that I did different was to add a can of refried beans. That gives the chilli more flavor and helps to thicken it up.

  4. Jacky says

    This was so good. I sautéed an arm roast then cut it into pieces and used 1 lb of ground beef (80/20) I used 2 medium onions instead of 1 large onion. And a yellow, orange and jalapeño pepper for extra kick. I threw in a mix of reduced sodium from McCormack’s for chili. And a 1/4 cup of salsa herdez. It was a hit! Also, I didn’t have onion powder so I went with flakes instead.

    Thanks for putting this recipe together!

    • Layne Kangas says

      It’s not overly spicy at all – it has a nice, rich, balanced flavor! If you’re concerned about spice, you could add less spices if you’re super sensitive. Enjoy!

  5. Michelle Lynn Bonds says

    This is a fantastic recipe!!! The best one so far, one thing I can’t find as I go over this again and again is how do you/I freeze the leftovers of Chilli’s? Being a 2 person household, hubby and I, unless kids, grandkids, great grandkids come over we always have leftovers and eat as long as we can. I’m always looking for new yummy foods to make, I always hope there is a way to freeze for later!!!

    • Layne Kangas says

      I would put it in a freezer-safe bag or container once it’s room temperature and then store inside your freezer. It should last for two to three months. I would put it in the fridge to thaw before you’re ready to serve and then heat up on the stove or in the microwave.

  6. Tamara says

    Who doesn’t like beans….my husband and son. My daughter and I both love them. Is it possible to do without the beans? if so, what could I replace the beans hot chili with so I don’t lose the flavor. I truly don’t like to change recipes but this sounds so wonderful….

    • Alison says

      My brother always said he didn’t like beans… but it seems he just didn’t like the sight/texture of them because mom would always purée them in a food processor and stir them into the chili. That way the spicy hot chili bean flavor was still there, but my brother didn’t have to see them (or even know they were in there). Also, with the beans puréed, it helped thicken the chili. So this may work for you, unless they truly dislike the flavor of beans.😊

  7. Kathy says

    I have this chili in the crockpot as I type. Made just as recipe describes. I little worried it not being enough liquid. Will add more sauce in the future. However ur pics look perfect so I don’t know. 8 oz of sauce to two lbs of beef seems short. What are ur thoughts.

  8. Dannah says

    5 stars
    1st time making chili and it was very good! This recipe was very helpful and it was very easy to make as well! Made this for my boyfriend and he and our other family members loved it! Will definitely follow and make this recipe again.

  9. Lauren says

    If I wanted to add baking soda to this, when should I do it? While I cook the meat? Or stir it in with all the other spices / ingredients?

  10. Vanessa says

    I made this and came out so delicious! But I was going crazy trying to find chili hot beans. What do you suggest for next time?

      • Liz McMahon says

        5 stars
        I love this recipe!!! With the crockpot my house smells so wonderful!! I added a can of whole kernel sweet corn to the crock pot. Next time I am also going to do 1lb of ground pork and 1lb of ground beef for a little bit of a difference. This is wonderful and gluten free which is so helpful because I have 2 children with Celiac Disease. Thank you!!!! ❤️💜❤️

  11. Sandra Racine says

    5 stars
    Thank You for this recipe, I made it will a slight adjustment…. I put in Pinto Beans instead of Kidney Beans and it still came out really delicious. Best chili I have ever had. I put in the pinto beans because my husband and I really don’t like kidney beans.

    Sandra Racine

  12. Heather says

    Why is the stove top recipe different than the crock pot version? Can I use the stove top recipe in my crock pot?

  13. Hannah says

    I’ve made this chili before but I’m forgetting if I should strain/rinse the beans or pour the whole can in with the liquids. I’m also trying to tone down the spice for my toddler so tips for which spices to slim back on would be great!

  14. Nadia says

    5 stars
    Jan 1/2021- Made this tonight and it came out amazing. I was nervous as I’ve always used the chilli seasoning in a packet. Wasn’t sure how if this would turn out successful. I’m glad I decided to try this recipe. Delicious, delicious, delicious!!!!

  15. Leisey says

    I made this for the first time last night. I didn’t have enough time to cook for 4 hours so, I’ve decided to use my instant pot & put it on pressure cooker for about 5 min then back to slow cook for another 30 min. Also, I’ve added a little bit of oregano & beef bouillon & it was so delicious. Family love it…this is definitely a keeper. Thanks for sharing your recipe!

  16. Kelsey says

    5 stars
    Love this recipe! I’ve made it multiple times and it never disappoints. I just have one question: do you drain the beans before adding them to the mix or include that bean…juice…with it? I always drain them but I’m curious if you recommend otherwise.

  17. Janelle says

    i only have 1 can of diced tomatoes, would that still work? what should i substitute it with?
    and also don’t have hot chili beans :/

  18. Stephanie says

    5 stars
    I love this recipe. I usually use more ground beef and use two cans of sauce and two cans of diced tomatoes. I add some celery as well. Delicious!

  19. Katalin says

    5 stars
    Been using this recipe for several years for my husbands fishing trip ! Lots of picky men there and this recipe is perfect! (I omit the green pepper to please their pickiness and I usually double the recipe , I don’t double all the seasonings but definitely add extra! I use pinto and light red kidney beans and a little extra brown sugar ! Oh and since I double the recipe I usually drain all the cans of beans n tomatoes so it fits in the pot. ) thanks much!

  20. Felicia says

    5 stars
    This recipe was a HIT! I used 1 can of diced tomatoes- substitute for more tomato sauce. Added a can of beef broth (as I drain the beans). Used 1.20 pounds of ground beef and 1 pound of ground pork. Skipped the Chilli beans and used pinto. Added a tiny bit more Chilli powder and added some corn! I will DEFINITELY be making this again!

  21. Sara says

    5 stars
    Currently pregnant and have been craving constantly. I usually just go get Wendy’s chili but decided to try this recipe out and I was so pleased. It tastes very close to the stuff from Wendy’s except you actually know what’s going into it and you get to have a ton of leftovers. Bonus: my very picky husband and 18 month old son loved it too! Will be making again.

  22. April D Kapanowski says

    5 stars
    I make basically the same crock pot chili, with a little bit easier twist to it. Instead of the onions, green peppers and tomato sauce…..I do a jar of chunky salsa. It has everything in it… NO CHOPPING. And you can omit the sugar if you want. 🥣

  23. Lue says

    5 stars
    My go to recipe for chili. I do add more chili powder, use fire roasted tomatoes and sometimes throw in a de-seeded jalapeño. A batch of homemade cornbread makes a wonderful dinner!

  24. Amy says

    5 stars
    I just tried this recipe and it is AMAZING!

    I highly recommend it to anyone that feels like a feel-good tasty Chili. But if you do have young ones be sure to dial back on the Chili powder.

  25. Laura says

    5 stars
    My husband loves this chili! so much, that we are going to eat the leftovers tonight. and he NEVER eats leftovers. What is the best way to reheat it?

  26. Emily Abney says

    5 stars
    So easy to whip up and cooked on the stove. So much flavor!! My husband and I enjoyed it so much! This will definitely be my go to chili recipe now!

  27. Kim says

    5 stars
    I made this today for dinner and it was excellent! I added a bit of red pepper spice and substituted chilli beans for black beans.
    Great flavor and will definitely make it again!

  28. Taylor says

    5 stars
    Love this classic chili recipe. I customize it a bit to my families liking (half turkey half beef, corn and carrots). It’s delicious, not too watery or too thick. Highly recommend!

  29. Candy says

    Probably dumb question but when you say tablespoon is that a level tablespoon I usually level out with knife but do I need to ?

  30. Debra Gleim says

    5 stars
    I used 2-15.5 oz. Tomato sauce to make it juicier. Also, if you use only 8 oz. Tomato sauce, I’d suggest you use tomato juice also. (To your preference).

  31. Bettie says

    5 stars
    I luv, luv, luv this recipe. Thanx for posting. and for those who are asking, you can get CHILI HOT BEANS at Krogers.

  32. Gabrielle Stoddard says

    Very good, I added brown sugar and cinnamon and little extra of the seasonings, I like it with a little kick

  33. Suzie says

    5 stars
    I am not a big fan of ground beef. My grocery store has what they call beef bites. It is a very small cut of beef, similar to stew beef, but cut very very small. Other than that, this recipe is amazing


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