- 2 teaspoons canola oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 pounds lean ground beef (90% lean)
- 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
- 2 cans (8 ounces each) tomato sauce
- 2 cans (4 ounces each) chopped green chilies
- 1/2 cup minced fresh parsley
- 2 tablespoons chili powder
- 1-1/4 teaspoons salt
- 1 teaspoon paprika
- 1/2 teaspoon pepper
- Hot cooked rice or pasta
- Optional toppings: shredded cheddar cheese, sour cream and sliced green onions
- In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker.
- In same skillet, add beef half at a time; cook over medium-high heat 6-8 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer to slow cooker.
- Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend.
Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Yield: 5 servings plus leftovers.
Reviews for Double-Duty Hearty Chili Without Beans
"Pretty good, and quite hearty. Needs more spice. I served it with cheese on top. I would probably make it again."
"I only did the chili and did not do the double duty enchiladas. 2 minor complaints: 1. Chili was a bit bland, needed more seasoning of some sort. 2. For a slow cooker recipe, there was a lot of prep work. When I use my slow cooker, I prefer dump and go, which is why I selected a slow cooker recipe. However, I will make again with some slight adjustments."