Slow-Cooked Chunky Chili Recipe



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Slow-Cooked Chunky Chili

Quick Cooking
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Pork sausage, ground beef and plenty of beans make this chili a hearty meal-starter. I keep the versatile mixture in serving-size containers in my freezer at all times. I can quickly warm up bowls of it on cold—or use it to fix chili dogs, chili tacos and more. —Margie Shaw Greenbrier, Arkansas

SERVINGS: 12

CATEGORY: Soup

METHOD: Freezer

TIME: Prep: 15 min. Cook: 4 hours

Ingredients:

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

In a skillet, cook beef and sausage 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 high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
    To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.


  • Re: Slow-Cooked Chunky Chili

    My family loved this recipe. It taste a lot better than the chili I usually fix. This recipe is replacing my old one. Thanks

    rachellestratton
  • Re: Slow-Cooked Chunky Chili

    My families favorite...we eat on it twice a week. Second night I put over spagetti topped wth cheese or on a baked potatoe.

    alee8837
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