Hearty Slow-Cooker Chili
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 10 servings (2-3/4 quarts).
When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio
Ingredients
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2 teaspoons canola oil
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1 large green pepper, chopped
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1 large onion, chopped
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2 garlic cloves, minced
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3 pounds lean ground beef (90% lean)
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2 cans (14-1/2 ounces each) stewed tomatoes, undrained
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2 cans (8 ounces each) tomato sauce
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2 cans (4 ounces each) chopped green chiles
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1/2 cup minced fresh parsley
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2 tablespoons chili powder
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1-1/4 teaspoons salt
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1 teaspoon paprika
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1/2 teaspoon pepper
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Hot cooked rice or pasta
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Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions
Directions
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1.
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.
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2.
Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker.
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3.
Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired.
Nutrition Facts
1 cup (calculated without rice and toppings): 278 calories, 13g fat (5g saturated fat), 85mg cholesterol, 863mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 29g protein.
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