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Slow Cooker Chili Recipe
Slow Cooker Chili Recipe photo by Taste of Home

Slow Cooker Chili Recipe

Read Reviews (8)
4.5 8
Publisher Photo
Sandra McKenzie of Braham, Minnesota says this slow cooker chili is satisfying. "I use home-canned tomatoes and pizza sauce to give it my own unique flavor," she adds.
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 12 servings

Ingredients

  • 2 pounds ground beef
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) stewed tomatoes, undrained
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped onion
  • 4 to 5 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 188 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 3 g fiber, 17 g protein.

Directions

  1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on low for 6 hours or until heated through. Yield: 12 servings (3 quarts).
Originally published as Slow Cooker Chili in Country Woman January/February 2003, p40

Nutritional Facts

1 serving (1 cup) equals 188 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 3 g fiber, 17 g protein.

Reviews for Slow Cooker Chili(8)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Feb. 4, 2014

Easy to make, great texture, will but something in it to give it a little "kick" next time

MY REVIEW
Reviewed Jan. 8, 2014

A good chili recipe! I'd read that some thought it was too thick, so I added a little water (I like my chili kind of soupy). I also have a another chili recipe I like that has corn in it, so to cut the acid from the tomatoes and sweeten it just a little, I added a 15 oz. can of cream style corn. It was soupy all right, (but not too much) and we loved it! Another change I made was that since I didn't have four cans of dark red kidney beans on hand, I raided the cupboard and pantry and substituted what I found, which was a can of light red kidney beans, a can of pintos, and two cans of hot chili beans. I think I prefer the variety of beans!

MY REVIEW
Reviewed Dec. 30, 2013

This recipe is easy to split in half. I also recommend making the full batch and freezing some chili for later.

MY REVIEW
Reviewed Feb. 11, 2013

This is a really great chili recipe! It turns out really thick...almost too thick for our tastes! I added one of the 6oz cans of spicy V8 juice and that adds just the right amount of juice! My husband and I love this recipe!!

MY REVIEW
Reviewed Jan. 30, 2012

Very good for how easy it is to make! The only adjustment I made was adding bacon. I also used a premium pizza sauce (about $5.00 for the jar) and a mix of the kidney beans (white, light red and dark red). Very tasty. This is a very hearty chili, not very soupy, which is what I prefer. The only thing I added to the bowl was shredded sharp cheddar cheese. Was perfect!

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