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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.
Nutritional 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.
Originally published as Slow Cooker Chili in Country Woman January/February 2003, p40
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Reviewed on Feb. 11, 2013 by afoth73
This is a really great chili recipe! It turns out really thick...almost too thick for our tastes! I added one of the 6oz cans of spicy V8 juice and that adds just the right amount of juice! My husband and I love this recipe!!
Reviewed on Jan. 30, 2012 by Tallguybry
Very good for how easy it is to make! The only adjustment I made was adding bacon. I also used a premium pizza sauce (about $5.00 for the jar) and a mix of the kidney beans (white, light red and dark red). Very tasty. This is a very hearty chili, not very soupy, which is what I prefer. The only thing I added to the bowl was shredded sharp cheddar cheese. Was perfect!
Reviewed on Nov. 03, 2010 by Nstub
This was fabulous! Everyone ate it, and we loved it with cheese!
Reviewed on Oct. 01, 2010 by BecerraTS
My family loves this recipe! I use ground turkey instead. I don't like kidney beans so I use 2 cans of pinto beans(rinsed and drained) and a large(32 ounces) can of "chili mix" beans to change it up.
Reviewed on Mar. 28, 2009 by catdog69
had this, very good
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