Cooking Time:4 hours on High or 8–10 hours on Low
Ingredients2 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)
This Slow Cooker Chili is a family favorite! You will be glad you fixed this especially in the chilly weather!
- Cook beef over medium heat until no longer pink; drain.
- Transfer to slow cooker.
- Add the remaining ingredients EXCEPTcheese.
- Cover. Cook on High for 4 hours (or on Low for 8–10 hours to really bring out the flavor)
- Garnish individual servings with cheese (optional) and green onions (optional).