Slow-Cooked Chili Recipe
Slow-Cooked Chili Recipe photo by Taste of Home

Slow-Cooked Chili Recipe

Publisher Photo
"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
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 10 servings

Ingredients

  • 2 pounds ground beef
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    With Johnsonville Italian Sausage.

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  • 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

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.

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).
Originally published as Slow-Cooked Chili in Taste of Home October/November 1996, p45

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.

Reviews for Slow-Cooked Chili

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 2, 2014

"Delicious basic chili recipe. Sometimes I swap out one can of kidney beans for pinto or black beans, if you want more kick to it substitute a can of diced tomatoes with chilies or jalapenoes for one of the cans of diced tomatoes."

MY REVIEW
Reviewed Oct. 6, 2013

"I've been making this chili for years and it's the best chili recipe I've tried! My family loves it!"

MY REVIEW
Reviewed Sep. 6, 2013

"I made this recipe as written and it was really good. Next time I will add another can of beans because it is very meaty. I will probably also add another can of tomato sauce because it was very thick. Overall it was great! Really easy to throw together in the morning and when I got home it was piping hot and ready to eat."

MY REVIEW
Reviewed Jul. 9, 2013

"Great flavor."

MY REVIEW
Reviewed Feb. 5, 2012

"With a 4.5 star rating, I expected a decent chili. It doesn't taste bad, and it smells WONDERFUL while it's cooking... but it is so bland we couldn't eat it. We didn't want heat, we just wanted flavor. We wanted CHILI. I made it for the Superbowl since it made a large quantity, the whole gang agreed it has no flavor. I ended up salvaging it with more salt, cumin and two envelopes of chili seasoning. I will have to keep looking for a crockpot chili recipe that measures up to our expectations."

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