• 4 lbs. red kidney beans, package
  • 4 lbs. beef, ground
  • 3 T. shortening
  • 2 c. onion, chopped
  • 2 garlic cloves
  • 5 T. chili powder
  • 3 bouillon cubes, beef, crushed
  • 1 1/2 tsp. paprika
  • 1 tsp. oregano
  • 1 tsp. cumin, ground
  • 1/2 tsp. pepper, cayenne
  • 4 cans beef stock (14.5 oz. size)
  • 56 oz. tomatoes, canned (2 large cans)
  • 8 oz. tomato, paste

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This recipe for Slow Cooker Chili Con Carne is GREAT FOR A CROWD and a meaty alternative for someone who doesn’t care for traditional chili.  It’s still packed with flavor yet replaces the chili seasoning with a meaty/beefy flavor.  This is my favorite version – simple and delicious. I often use leftovers to make a beef & cheese dip after a few days. Enjoy!

  1. Soak Red Kidney Beans over night, rinse and clean.
  2. Heat shortening in skillet and brown ground beef, discard fat.
  3. Place a slow cooker liner in a large slow cooker, or two smaller ones if you don’t have a large one slow cooker.
  4. Combine all the ingredients in the liner, stirring well.
  5. Cover & Crock on LOW 8-10 hours or HIGH 4-5 hours.

Optional: This recipe can be halved very easily for a smaller crowd! Enjoy!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

 

Chili Con Carne - Nutrition

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