Slow-Cooked Chili
This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.
SERVINGS
|
14
|
CATEGORY
|
Soup
|
METHOD
|
Slow Cooker
|
PREP |
25 min. |
COOK
|
360 min.
|
TOTAL
|
385 min.
|
INGREDIENTS
- 2 pounds ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
- 2 cans (16 ounces each) light red kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 can (15 ounces) pizza sauce
- 1 can (4 ounces) chopped green chilies
- 4 teaspoons chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
DIRECTIONS
In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.