Ingredients1 lb. ground beef
3/4 c. onion, diced
3/4 c. celery, diced
3/4 c. green bell peppers, diced
2 garlic cloves, minced
2 - 10.75 oz. tomato puree, canned
15 oz, beans, kidney, canned with liquid
15 oz. beans, kidney, canned and drained
15 oz. beans, cannellini, canned with liquid
1/2 T. chili powder
1/2 tsp. parsley, dried
1 tsp. salt
3/4 tsp. basil, dried
3/4 tsp. oregano, dried
1/4 tsp. pepper, black, ground
1/8 tsp. hot pepper sauce (optional)
Laurie K. shared her favorite Slow Cooker Chili recipe. She says it’s her quick and easy Chili to put together. Thanks Laurie for sharing with all of us!
- In a skillet brown beef over medium heat and drain grease.
- Transfer beef to a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans.
- Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce (hot pepper sauce – optional).
- Cover. Cook on Low for 8 hours.
Provided by Laurie K., via facebook.com
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Is this a thick chili? My son wants me to make a thick chili for burgers and/or hotdogs.
Also, clarify if that is 2 cans of kidney beans one drained and the other not. Correct?
Hi Mary, yes it is a thick chili, and you are correct on draining only one kidney bean, but if you like it really thick you could reserve the second can of liquid, and only add what you would like for your desired thickness. Thanks for the question, and Happy Crocking!
Is there any way to make it cook a little fast so it wont take 8 hours?
Leah you can crock it on High for 4 hours. Give it a try and Happy Crocking!