Slow-Cooked Chili Recipe

4 24 25
Slow-Cooked Chili Recipe
Slow-Cooked Chili Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Chili Recipe

Read Reviews
4 24 25
Publisher Photo
This hearty chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Cook: 8 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese and thinly sliced green onions, optional

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions. Yield: 10 servings (2-1/2 quarts).
Originally published as Slow-Cooked Chili in Taste of Home October/November 1996, p45

Nutritional Facts

1 cup (calculated without cheese): 260 calories, 8g fat (3g saturated fat), 57mg cholesterol, 476mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese and thinly sliced green onions, optional
  1. In a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions. Yield: 10 servings (2-1/2 quarts).
Originally published as Slow-Cooked Chili in Taste of Home October/November 1996, p45

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Reviews forSlow-Cooked Chili

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MY REVIEW
justkathere User ID: 8870035 276428
Reviewed Oct. 18, 2017

"Bland as all get out! Want a good chili crock pot recipe? Go to crockpot chili - My Fearless Kitchen. It's a great recipe with LOTS of flavor."

MY REVIEW
melody2021 User ID: 3742701 276427
Reviewed Oct. 18, 2017

"@delowenstein, you didn't even make the recipe, how can you even rate it and review it?? You basically made a spaghetti sauce with chili powder and some beans.

Anyway, this recipe isn't bad at all, I did thin it out towards the end because it was a bit too thick for my taste, and added a little more chili powder and garlic at the end. Over all, pretty darn good!"

MY REVIEW
KookieB User ID: 8859340 276408
Reviewed Oct. 17, 2017

"It's a basic slow cooked chili recipe but it needs to be kicked up a few notches. Very bland as written. Needs at least some cumin, a pinch of oregano. But it's easy to adjust to taste."

MY REVIEW
delowenstein User ID: 3766053 244742
Reviewed Mar. 1, 2016

"Adjustments made: 1 can (15-oz.) diced Italian tomatoes, undrained, 2 celery ribs, diced, 1 medium onion, chopped, 4-oz. can undrained mushrooms, drained, scaled down to 1 lb. ground turkey in place of beef. Used 1can kidney beans, rinsed and drained. Scaled down to 1 Tbsp. chili powder, 1 tsp. salt, 1/2 tsp. pepper, 1 green pepper, chopped and 2 crushed garlic cloves,

1-1/2 cups Marinara sauce since I did not have tomato sauce on hand.
I used a 6-qt. saucepan since I don't have a slow-cooker! I simmered the chili for 1 hour, covered, on stovetop! This dish was very tasty!
delowenstein"

MY REVIEW
kdfromm User ID: 8406252 238864
Reviewed Dec. 6, 2015

"Very hearty, but not much flavor at all- I have to agree with a few others....."

MY REVIEW
gunslinger User ID: 544392 41618
Reviewed Sep. 2, 2014

"Delicious basic chili recipe. Sometimes I swap out one can of kidney beans for pinto or black beans, if you want more kick to it substitute a can of diced tomatoes with chilies or jalapenoes for one of the cans of diced tomatoes."

MY REVIEW
sugarpie68 User ID: 1146476 13992
Reviewed Oct. 6, 2013

"I've been making this chili for years and it's the best chili recipe I've tried! My family loves it!"

MY REVIEW
LLeman User ID: 7398432 12643
Reviewed Sep. 6, 2013

"I made this recipe as written and it was really good. Next time I will add another can of beans because it is very meaty. I will probably also add another can of tomato sauce because it was very thick. Overall it was great! Really easy to throw together in the morning and when I got home it was piping hot and ready to eat."

MY REVIEW
HarvMech User ID: 7330316 23888
Reviewed Jul. 9, 2013

"Great flavor."

MY REVIEW
Tingzen User ID: 540560 37831
Reviewed Feb. 5, 2012

"With a 4.5 star rating, I expected a decent chili. It doesn't taste bad, and it smells WONDERFUL while it's cooking... but it is so bland we couldn't eat it. We didn't want heat, we just wanted flavor. We wanted chili. I made it for the Superbowl since it made a large quantity, the whole gang agreed it has no flavor. I ended up salvaging it with more salt, cumin and two envelopes of chili seasoning. I will have to keep looking for a crockpot chili recipe that measures up to our expectations."

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