Slow-Cooked Chunky Chili Recipe

4.5 19 20
Slow-Cooked Chunky Chili Recipe
Slow-Cooked Chunky Chili Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Chunky Chili Recipe

Read Reviews
4.5 19 20
Publisher Photo
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. —Margie Shaw, Greenbrier, Arkansas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded cheddar cheese, optional
  • Chopped red onion, optional
  • Sour cream, optional

Directions

In a large skillet, cook beef and sausage 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 high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.
Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings. Yield: 3 quarts.
Originally published as Slow-Cooked Chunky Chili in Quick Cooking January/February 2001, p31

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (10 ounces each) diced tomatoes and green chilies, undrained
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded cheddar cheese, optional
  • Chopped red onion, optional
  • Sour cream, optional
  1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  2. Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.
  3. Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings. Yield: 3 quarts.
Originally published as Slow-Cooked Chunky Chili in Quick Cooking January/February 2001, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow-Cooked Chunky Chili

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
carolyn User ID: 9049610 267727
Reviewed Jun. 7, 2017

"This was excellent! Only thing I did differently was drain the 14 oz cans of tomatoes, used only two cans of beans, and added 1 Tbsp each of cumin and chili powder because I only had 1/2 envelope of tex mex chili seasoning."

MY REVIEW
Gil User ID: 9083122 261451
Reviewed Feb. 17, 2017

"Tried this recipe using our new crockpot for the first time. Tried half kidney and half black beans as someone else had mentioned. Turned out great....a new crew favorite!"

MY REVIEW
mjlouk User ID: 1712085 260776
Reviewed Feb. 4, 2017

"This was so good! One of the best chili recipes I've made!"

MY REVIEW
mother of 3 User ID: 1726536 259545
Reviewed Jan. 11, 2017

"Drat....DH said it was too tomatoey. Used Pom strained tomatoes, added 1/2 tablespoon Himalayan salt, sprinkled in onion & garlic powder, 1 lb. grass fed beef, 1 can organic red beans, 2 Tablespoons Trader Joe's taco seasoning. DH dislikes diced tomatoes, green pepper, & pork sausage is not on our menu."

MY REVIEW
Judson User ID: 8160698 257473
Reviewed Nov. 30, 2016

"I made this recipe yesterday. Instead of cooking all on high in the crock pot for 4 to 5 hours, I cooked all on low for 12 hours. It came out beautifully and was incredibly tasty and chunky. I'll be making this one again."

MY REVIEW
petuniababi User ID: 3526373 254818
Reviewed Sep. 29, 2016

"The best chili i ever cooked."

MY REVIEW
lottery14 User ID: 7705598 254687
Reviewed Sep. 27, 2016

"This chili rated fantastic with my guy,he said ate 3 bowls hard to stop,even said it topped Windy's.i used exact Recipe except had Extra can of whole plum tom's i diced and threw in.It did not hurt the recipe had plenty of juice.The taco seasoning was perfect,i kept wondering how it would be with no chili powder.----This will be my chili recipe from now on and plan to share it.=====just enough seasoning===would be great for football party's."

MY REVIEW
TNbluffbaker User ID: 46423 254467
Reviewed Sep. 22, 2016

"This was too spicy for us. Next time, I'll only use one can of the diced tomatoes and green chilies."

MY REVIEW
JadoreDuGateau User ID: 8288729 230214
Reviewed Jul. 26, 2015

"Amazing Recipe! I used Old El Paso Mild Taco Mix, and subsituted green onions for regular onions (hubby has a dislike for regular onions), and I added half a cup of carrots! Sprinkled with Shaved Parm and served with Buttermilk Biscuits! Definitely will be making again for the family!"

MY REVIEW
douglas_in_philly User ID: 4466894 219503
Reviewed Feb. 2, 2015

"I've made this numerous times now, and really love it! I use whatever brand of sausage is on sale, and use two cans of black beans and two cans of kidney beans. I also generally omit the green pepper, simply because we don't often have one around, while we do usually have all of the other ingredients. It's delicious!!!!!"

Loading Image