• 2 to 2 1/4 lbs. ground beef
  • 32 oz. kidney beans, rinsed and drained
  • 29 oz. diced tomatoes (do not drain)
  • 8 oz. can tomato sauce
  • 8 oz. can rotel tomato sauce with green chili's
  • 3 - 8 oz. tomato sauce cans with water, and add 1-2 T. Ketchup (stir and add to ingredients)
  • (Optional on the water and ketchup unless you like your chili a bit soupy like we do!)
  • 1-2 medium onions, chopped
  • 1 green pepper, chopped ( I have used red pepper too)
  • 2 cloves garlic, minced
  • 2 T chili powder
  • 2 tsp. salt
  • 1 tsp. pepper
  • Shredded Cheddar cheese (optional)

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This Slow Cooker Chili is a family favorite! You will be glad you fixed this especially in the chilly weather!

  1. Cook beef over medium heat until no longer pink; drain.
  2. Transfer to slow cooker.
  3. Add the remaining ingredients EXCEPTcheese.
  4. Cover. Cook on High for 4 hours (or on Low for 8-10 hours to really bring out the flavor)
  5. Garnish individual servings with cheese (optional).

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

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