Slow-Cooked Chili
This hearty slow cooker 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
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
Reviews
Tried this recipe for the first time and boy was it yummy.
Pretty tasteless. I made it for a party and was embarrassed to serve it. The only was to save it was with lots of hot sauce and lime flavored tortilla chips.
Robert , you had me at 40 years, if I begged could you let us in on your secrets
Been making this for 20 years, I add a can of chopped green chili’s, jar of sliced mushrooms and another can of rinsed beans. And DOUBLE the chili seasoning
Kidney beans are you kidding , My chili is much better and I have been making for 40 years and improving as I go.
In my previous review I neglected to mark this recipe with 5 stars because it’s so versatile.
After reading all the reviews stating how bland this chili was, I thought I'd share "my" version of Wendy's Copycat Chili. I "dissected" the ingredients as I ate some at the restaurant one evening and came up with an almost identical, delicious version. It's much less time consuming, no slicing 'n dicing needed, and can either be slow-cooked or made in a dutch oven on the stove in an hour or less.After browning and draining the ground beef, put it in a slow cooker with one can each of light and dark red kidney beans-drained, *optional - 1 can of diced tomatoes if desired, and one medium size jar of Picante Sauce (which comes in mild, medium, or hot strengths). Do not substitute salsa for the Picante Sauce as it doesn't do well in this recipe; stir well, and cook on low 4-5 hours. Or, simmer in the dutch oven 45 minutes or so, stirring occasionally. If you like a thinner chili you can add 1-1 1/2 cans of water, or leave as is for a nice, thick, chunky chili. Great for a late fall or cold winter's day dinner.
It was easy to throw together though it was more bland than what I have tasted. I, for one liked the beans.
The absolute worse chili I have ever tasted/made! Tasteless, looked like mush!
NO BEANS IN CHILI, especially Kidney Beans. IF I was going to use beans, a small amount of pintos, or small navy beans. but here in Texas, NO Beans in Chili!