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

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4.5 8 10
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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 can (15 ounces) pizza sauce
  • 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 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g 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


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
 (0)
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MY REVIEW
chris28304 User ID: 2137086 219038
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
wyocooker User ID: 4985894 166271
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
DOCORN User ID: 6353804 113653
Reviewed Nov. 29, 2011

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

MY REVIEW
cpfd209 User ID: 1473456 160642
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
cynsmom User ID: 4540842 90851
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!"

MY REVIEW
ahmom User ID: 3426126 144344
Reviewed Jan. 23, 2010

"very good."

MY REVIEW
justgottabezen User ID: 4387974 113618
Reviewed Nov. 17, 2009

"Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)"

MY REVIEW
mytom User ID: 1423224 166269
Reviewed Feb. 16, 2008

"I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread."

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