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

Slow Cooker Chili Recipe

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

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 6, 2014

"I made this recipe using veggie protein crumbles instead of the two pounds of ground beef and a package of chili seasoning mix instead of the spices. Otherwise, I made it as directed. This was a good recipe, easy to make and everyone liked it. I will be making it again."

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!!"

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