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Slow Cooker Chili Recipe

Slow Cooker Chili Recipe

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 YIELD: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

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).

Nutritional Facts

1 cup: 188 calories, 7g fat (3g saturated fat), 37mg cholesterol, 473mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 17g protein.

Reviews for Slow Cooker Chili

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MY REVIEW
AKEmily User ID: 8601274 236246
Reviewed Nov. 3, 2015

"Easy to make. Great base for experimenting. I made as directed minus one can of beans because I thought 3 was plenty plus other reviews said it was thick. Good flavor and texture, but I might add a little kick next time. Might also try half beef, half sausage."

MY REVIEW
thebigapple User ID: 8031442 137618
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
Fire291 User ID: 934301 137617
Reviewed Feb. 4, 2014

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

MY REVIEW
vewebber58 User ID: 998755 45937
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
rachellestratton User ID: 2983875 125898
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
afoth73 User ID: 1490711 45290
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
Tallguybry User ID: 6500055 89824
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!"

MY REVIEW
Nstub User ID: 5560020 38716
Reviewed Nov. 3, 2010

"This was fabulous! Everyone ate it, and we loved it with cheese!"

MY REVIEW
BecerraTS User ID: 1141827 122627
Reviewed Oct. 1, 2010

"My family loves this recipe! I use ground turkey instead. I don't like kidney beans so I use 2 cans of pinto beans(rinsed and drained) and a large(32 ounces) can of "chili mix" beans to change it up."

MY REVIEW
catdog69 User ID: 4043051 205351
Reviewed Mar. 28, 2009

"had this, very good"

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