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Slow-Cooked Chili Recipe

Slow-Cooked Chili Recipe

"This hearty chili can cook for up to 10 hours on low," relates Sue Call of Beech Grove, Indiana. "It's so good to come home to after a long day away."
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:10 servings

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons salt, optional
  • 1 teaspoon pepper
  • Shredded cheddar cheese, optional

Directions

  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  • 2. Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. Garnish individual servings with cheese if desired. Yield: 10 servings (2-1/2 quarts).

Nutritional Facts

One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.