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Sandy's Slow-Cooked Chili Recipe
Sandy's Slow-Cooked Chili Recipe photo by Taste of Home

Sandy's Slow-Cooked Chili Recipe

Publisher Photo
This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 14 servings

Ingredients

  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
  • 2 cans (16 ounces each) light red kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 jar Ragú® Homemade Style Pizza Sauce (14 ounces)
  • 1 can (4 ounces) chopped green chilies
  • 4 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Directions

  1. In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.
Originally published as Slow-Cooked Chili in Taste of Home October/November 2006, p23

Nutritional Facts

1 serving (1 cup) equals 183 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 409 mg sodium, 16 g carbohydrate, 4 g fiber, 16 g protein.

Reviews for Sandy's Slow-Cooked Chili

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 28, 2015

"This wasn't bad but wasn't anything special either. It didn't have enough flavor or seasoning for me."

MY REVIEW
Reviewed Dec. 31, 2013

"I have used this recipe since it was featured in the magazine. I love the flavors and also the ease of making it. Normally I add a little bit of Frank's Red Hot to spice it up a bit. I also use 1 can of pinto beans instead of all kidney beans."

MY REVIEW
Reviewed Nov. 29, 2011

"GREAT MEAL. EASY TO MAKE! I LOVED IT SO MUCH, I MADE A BATCH 2 DAYS LATER!!!"

MY REVIEW
Reviewed Oct. 5, 2010

"Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again."

MY REVIEW
Reviewed Feb. 20, 2010

"We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!"

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