Slow-Cooked Chili
Taste of Home
"This hearty chili can cook for up to 10 hours on low," relates Sue Call of Beech Grove, Indiana. "It's so good to come home to after a long day away."
SERVINGS: 10
CATEGORY: Soup
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 4 hours
Ingredients:
- 2 pounds ground beef
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 2 medium onions, chopped
- 1 green pepper, chopped
- 2 garlic clove, minced
- 2 tablespoons chili powder
- 2 teaspoons salt, optional
- 1 teaspoon pepper
- Shredded cheddar cheese, optional
Directions:
In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired. Yield: 10 servings.