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Slow-Cooked Chili Recipe

Slow-Cooked Chili Recipe photo by Taste of Home

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"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."

This recipe is:

Diabetic Friendly

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Slow-Cooked Chili Recipe

Prep: 20 min. Cook: 8 hours

Yield: 10 Servings

20 480 500

Ingredients

2 pounds lean ground beef (90% lean)
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 cloves, 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. Garnish individual servings with cheese if desired. Yield: 10 servings (2-1/2 quarts).

Lighter version: Easy Slow Cooker Chili

Nutritional Analysis: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.

Originally published as Slow-Cooked Chili in Taste of Home October/November 1996, p45

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Reviews for Slow-Cooked Chili

Slow-Cooked Chili

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Reviewed on Mar. 09, 2011 by HMRintelman

This was very good. I did add a can of tomato soup, wanted to add tomato juice but this was all I had. I like my chili a bit runnier, it was almost a paste without. The flavors were really good though I had to spice it up with more chili powder because I like it that way.

Reviewed on Feb. 17, 2011 by mrsb1218

Made this with an equal venison/ground beef ratio. It was a total hit. We thought we would have plenty of leftovers and ended up having none! I also added my Cholula and tabasco for an added kick. I serve my chili over macaroni noodles. Very yummy!

Reviewed on Feb. 12, 2011 by Katfulcher

Very good recipe, not too spicy, but easily made that way to accommodate that taste.

Reviewed on Feb. 04, 2011 by rmccastle

This is the best beef chili recipe I have found!

Reviewed on Jan. 28, 2011 by jobr0501

I used hardly any onion and added an extra can of tomato sauce. The chili was very good! Very easy to prepare also -- Will definitely be made again!!!

Reviewed on Jan. 18, 2011 by Mistymindy

This is the best chili recipe I have found yet. I added 2 cups of tomato juice as we like our chili a little thinner. I'm looking forward to having leftovers for my lunch!

Reviewed on Sep. 21, 2010 by nataly1122

Love this recipe! I substitute hot mexican style chili powder for the regular stuff and its a huge hit. Even won my office chili cook-off with it!