Sandy's Slow-Cooked Chili
This savory chili recipe from Sandra McKenzie, Braham, Minnesota is hearty and filling, and it will warm your guests up, too.
14 ServingsPrep: 25 min. Cook: 6 hours
- 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
- 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.
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.