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

Slow-Cooked Chunky Chili Recipe

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Pork sausage, ground beef and plenty of beans make this chili a hearty meal-starter. I keep the versatile mixture in serving-size containers in my freezer at all times. I can quickly warm up bowls of it on cold—or use it to fix chili dogs, chili tacos and more. —Margie Shaw Greenbrier, Arkansas
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 12 servings

Ingredients

  • 1 pound ground beef
  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
  3. To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.
Originally published as Slow-Cooked Chunky Chili in Quick Cooking January/February 2001, p31

Reviews for Slow-Cooked Chunky Chili

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 2, 2015

"I've made this numerous times now, and really love it! I use whatever brand of sausage is on sale, and use two cans of black beans and two cans of kidney beans. I also generally omit the green pepper, simply because we don't often have one around, while we do usually have all of the other ingredients. It's delicious!!!!!"

MY REVIEW
Reviewed Oct. 12, 2013 Edited Oct. 19, 2013

"This chili has replaced my old version I have made for years. Very easy; was able to prep everything the night before and then throw it all in the Crock Pot the next morning before work. I did add a little whole cumin and chili powder. Also, just because we love them, replaced two of the cans of beans for black beans. Replaced the diced tomatoes for a 32oz can of whole Roma tomatoes in a purée, because that is what I had in the pantry."

MY REVIEW
Reviewed Oct. 31, 2012

"We made this our official meal on Halloween night since I found the recipe in 2002. While we are out trick-or-treating, the chili cooks in the slow-cooker and is ready with a hot meal when we come back home. My family LOVES this chili!"

MY REVIEW
Reviewed Oct. 20, 2012

"Love this! Made a batch and brought it to work to share, everyone raved about how delicious it was.. I passed out the recipe 5 times! Will make this again for sure! I did use different types of beans instead of all kidney and used turkey instead of beef."

MY REVIEW
Reviewed Oct. 18, 2012 Edited Jan. 1, 2014

"My husband and I *loved* this chili! It's the only chili recipe I make now. We steam rice and mix the chili, rice, shredded cheese and a dollop of sour cream and make an entire meal out of it."

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