Slow Cooker Chili
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.
SERVINGS
|
12
|
CATEGORY
|
Soup
|
METHOD
|
Slow Cooker
|
PREP |
15 min. |
COOK
|
360 min.
|
TOTAL
|
375 min.
|
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.