Sandy’s Slow-Cooked Chili
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 14 servings (3 1/2 qt.)
I like to use my homemade stewed tomatoes and pizza sauce in this recipe. It's the perfect chili—not too spicy. It's a cinch to whip up. —Sandy McKenzie, Braham, Minnesota
Ingredients
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2 pounds ground beef
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1/2 cup chopped onion
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2 garlic cloves, minced
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2 cans (16 ounces each) dark red kidney beans, rinsed and drained
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2 cans (16 ounces each) light red kidney beans, rinsed and drained
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2 cans (14-1/2 ounces each) stewed tomatoes, cut up
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1 can (15 ounces) pizza sauce
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1 can (4 ounces) chopped green chiles
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4 teaspoons chili powder
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/8 teaspoon pepper
Directions
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1.
In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-7 minutes; crumble beef; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.
Nutrition Facts
1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.
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