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
Sandy’s Slow-Cooked Chili
Sandy's Slow-Cooked Chili
Prep Time
25 min
Cook Time
6 hours
Yield
14 servings (3 1/2 qt.)
Ingredients
- 2 pounds ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
- 2 cans (16 ounces each) light red kidney beans, rinsed and drained
- 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 can (15 ounces) pizza sauce
- 1 can (4 ounces) chopped green chiles
- 4 teaspoons chili powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
- 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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