Kate Gosselin’s Two-Meat Chili * (Not IC Safe)

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Update: We decided to throw out our other chili recipes.  This is a KEEPER and the sauce/broth is wonderful and thick!

I am very happy with this chili out of Kate Gosselin’s book “Love Is In The Mix”.  There’s a lot of people that hate her, but ‘haters gonna hate’.  I’m just looking for another rendition of a quality chili, and I don’t care who it comes from.  (I like her and give her the benefit of the doubt, btw).  I really like this one, it mixes low fat ground turkey with higher fat ground beef.  I used 85% fat ground beef and drained off some of the fat.  The only confusing part was if the meat should be browned first.  It didn’t say, I lightly browned both the ground turkey and beef first for safety reasons and I don’t like putting raw ground products into the slow cooker.  I didn’t overcook the meats on the stove though, just enough to brown it and get it safe.

Corn: It wasn’t part of the recipe but I had some to use up.  It was the only change I made.


  • 1 LB. ground beef
  • 1 LB. ground turkey
  • 1 (29 oz) can tomato sauce**
  • 1 (29 oz) can kidney beans with liquid**
  • 1 (29 oz) can pinto beans with liquid
  • 1 cup diced onion (I used onion powder, but I have issues)**
  • 1/2 to 3/4 cup diced green pepper (I used one cup)**
  • 1/2 cup to 3/4 cup diced celery
  • 3 medium tomatoes, chopped, or 1 (15 oz) can stewed tomatoes (I used fresh tomatoes)**
  • 2 tsp. cumin**
  • 4 T. chili powder**
  • 1 1/2 tsp. black pepper**
  • 1 T. garlic powder or salt (I just used a few shakes, I didn’t use the full tablespoon)
  • Added at serving time: grated cheddar or Monterey Jack cheese, for garnish.

**Known IC irritants! Please tread carefully!


  1. Place all of the ingredients, (except the cheese!), in a slow cooker and cook on low for 6-8 hours.
  2. Serve with white rice, if desired, and top with grated cheddar or Monterey Jack cheese.
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