Sandy’s Slow-Cooked Chili
Total TimePrep: 25 min. Cook: 6 hours
- 2 pounds ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
- 2 cans (16 ounces each) light red kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 can (15 ounces) pizza sauce
- 1 can (4 ounces) chopped green chiles
- 4 teaspoons chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a Dutch oven, cook the beef, onion and garlic 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 low for 6 hours.
Nutrition Facts1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.
Mar 3, 2019
This chili was very easy to make and delicious.....a very hearty winter soup. I left out the green chilies, as we aren't big on them, and I made my own pizza sauce, as I didn't have any on hand. I also added some tomato juice, as it seemed somewhat thick. This soup has lots of hamburger in it and was filling. I served it with cornbread and my family really enjoyed it. This chili is 4 WW points per 1 cup serving.
Jan 28, 2015
This wasn't bad but wasn't anything special either. It didn't have enough flavor or seasoning for me.
Dec 31, 2013
I have used this recipe since it was featured in the magazine. I love the flavors and also the ease of making it. Normally I add a little bit of Frank's Red Hot to spice it up a bit. I also use 1 can of pinto beans instead of all kidney beans.
Nov 29, 2011
GREAT MEAL. EASY TO MAKE! I LOVED IT SO MUCH, I MADE A BATCH 2 DAYS LATER!!!
Oct 5, 2010
Made this recipe for the guys in my fire station for dinner. I substitute ground turkey for ground beef. The recipe has a great flavor and was not spicey even after adding some crushed red pepper. We all agreed this recipe is a keeper for our menu. Will make this recipe again.
Feb 20, 2010
We have made this twice now and will defintely make again. So good on a cold winter day served with shredded cheese on top and cornbread on the side. Yummy!
Jan 23, 2010
Nov 17, 2009
Best chili Ive had to date. I left it cooking overnight and let it sit for a few hours so the sauce would thicken. Had it with some cheese and sour cream. Delicious! It was gone the same day :)
Feb 16, 2008
I tried this recipie today, It's still in the crockpot but I took a little taste earlier. It's great. I used a little less chili powder (actually I used cayanne pepper) about 2 1/2 teaspoons. And I used no green chilies. I cut up one red pepper and but that instead. I like a little less hot chili. But never the less it is great. Easy to make and looking forward to sitting down to bowl of it with some corn bread.