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Slow-Cooked Chunky Chili

 Slow-Cooked Chunky Chili
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
12 ServingsPrep: 15 min. Cook: 4 hours


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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.
  • To use frozen chili: Thaw in the refrigerator; place in saucepan and
  • heat through. Add water if desired. Yield: 3 quarts.