• 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) and green onions (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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