• 1/2 lb. 85% Lean Ground Beef
  • 1/2 lb. Ground Pork Sausage
  • 1 Large Onion, diced
  • 1 Large Green Pepper, seeded and diced
  • 2 T. Chili Powder
  • 1 c. Water
  • 2 Beef Bullion Cubes
  • 45 oz. Canned Pinto Beans, undrained
  • 45 oz. Canned Great Northern Beans, undrained
  • 1 T. cornstarch mixed in 1/3 cup cold water
  • 1 tsp. salt

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In the Autumn season, we make a lot of chili, and I was happy to receive this delicious recipe from my Mother-in-Law Marsha for Slow Cooker Chili with NO Tomatoes. A different twist on a great recipe.

  1. Combine beans, bullion cubes, water, green peppers and chili powder in a 6-Quart Slow Cooker.
  2. Add onions, ground beef and sausage to a large skillet over medium-high heat.  Cook until meat is just barely no longer pink and transfer to a paper towel-lined plate to drain grease.
  3. Pour beans into slow cooker and top with meat mixture.
  4. Cover. Cook on High for 6 hours.
  5. Reduce heat to Low and stir in cornstarch/ water mixture. Cook on Low another hour.

Serving Suggestion: This recipe tastes even better the next day.  It’s best to make it one day ahead, then refrigerate and reheat before serving.

Happy Crocking!

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



Crock Pot Chili NO Tomatoes

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