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Slow Cooker Chili Recipe

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Sandra McKenzie of Braham, Minnesota says this slow cooker chili is satisfying. "I use home-canned tomatoes and pizza sauce to give it my own unique flavor," she adds.

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12 Servings
Prep: 15 min. Cook: 6 hours

Ingredients

2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 188 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 3 g fiber, 17 g protein.

Slow Cooker Chili published in Country Woman January/February 2003, p40

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