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Slow Cooker Chili

Slow Cooker Chili
TOTAL TIME: Prep: 15 min. Cook: 6 hours YIELD: 12 servings (3 quarts).

Ingredients

  • 2 pounds ground beef
  • 4 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (28 ounces) stewed tomatoes, undrained
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped onion
  • 4 to 5 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
  • 2. Cover and cook on low for 6 hours or until heated through.

Nutrition Facts

1 cup: 188 calories, 7g fat (3g saturated fat), 37mg cholesterol, 473mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 17g protein.

Reviews

Average Rating:
  • Mary
    Jan 29, 2017

    This recipe tastes like watered down something other than chili. Need to up the chili to 2 TBSP at least, and add cumin, 1 tsp. FORGET the Pizza Sauce. It's ITALIAN!! And, full of sugar. I use a can of Tomato Paste along with the Stewed Tomatoes. Skip the Basil. It's also Italian. Add Oregano instead. Add a good sized Spanish onion, chopped fine instead of 1/4 cup onion. I also like the red onion for a bit of sweet.

    I made the recipe as directed, except the Pizza Sauce. It wasn't very good. Period.

  • AKEmily
    Nov 3, 2015

    Easy to make. Great base for experimenting. I made as directed minus one can of beans because I thought 3 was plenty plus other reviews said it was thick. Good flavor and texture, but I might add a little kick next time. Might also try half beef, half sausage.

  • thebigapple
    Nov 6, 2014

    I made this recipe using veggie protein crumbles instead of the two pounds of ground beef and a package of chili seasoning mix instead of the spices. Otherwise, I made it as directed. This was a good recipe, easy to make and everyone liked it. I will be making it again.

  • Fire291
    Dec 31, 1969

    Easy to make, great texture, will but something in it to give it a little "kick" next time

  • vewebber58
    Jan 8, 2014

    A good chili recipe! I'd read that some thought it was too thick, so I added a little water (I like my chili kind of soupy). I also have a another chili recipe I like that has corn in it, so to cut the acid from the tomatoes and sweeten it just a little, I added a 15 oz. can of cream style corn. It was soupy all right, (but not too much) and we loved it! Another change I made was that since I didn't have four cans of dark red kidney beans on hand, I raided the cupboard and pantry and substituted what I found, which was a can of light red kidney beans, a can of pintos, and two cans of hot chili beans. I think I prefer the variety of beans!

  • rachellestratton
    Dec 31, 1969

    This recipe is easy to split in half. I also recommend making the full batch and freezing some chili for later.

  • afoth73
    Feb 11, 2013

    This is a really great chili recipe! It turns out really thick...almost too thick for our tastes! I added one of the 6oz cans of spicy V8 juice and that adds just the right amount of juice! My husband and I love this recipe!!

  • Tallguybry
    Jan 30, 2012

    Very good for how easy it is to make! The only adjustment I made was adding bacon. I also used a premium pizza sauce (about $5.00 for the jar) and a mix of the kidney beans (white, light red and dark red). Very tasty. This is a very hearty chili, not very soupy, which is what I prefer. The only thing I added to the bowl was shredded sharp cheddar cheese. Was perfect!

  • Nstub
    Nov 3, 2010

    This was fabulous! Everyone ate it, and we loved it with cheese!

  • BecerraTS
    Oct 1, 2010

    My family loves this recipe! I use ground turkey instead. I don't like kidney beans so I use 2 cans of pinto beans(rinsed and drained) and a large(32 ounces) can of "chili mix" beans to change it up.

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