Slow-Cooked Chunky Chili Recipe
- 1 pound ground beef
- 1 pound bulk pork sausage
- 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
- 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.
1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein
Reviews for Slow-Cooked Chunky Chili
"Amazing Recipe! I used Old El Paso Mild Taco Mix, and subsituted green onions for regular onions (hubby has a dislike for regular onions), and I added half a cup of carrots! Sprinkled with Shaved Parm and served with Buttermilk Biscuits! Definitely will be making again for the family!"
"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!!!!!"
"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."
"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!"
"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 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."
"only chili i make now!!!"
"sooo good!!! love it"
"Great recipe. Easy to make. I like my chili spicier so I added some hot sauce and extra chili pepper."
"My family loved this recipe. It taste a lot better than the chili I usually fix. This recipe is replacing my old one. Thanks"
"My families favorite...we eat on it twice a week. Second night I put over spagetti topped wth cheese or on a baked potatoe."