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Double-Duty Hearty Chili Without Beans

When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    5 servings plus leftovers

Ingredients

  • 2 teaspoons canola oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 3 pounds lean ground beef (90% lean)
  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (4 ounces each) chopped green chiles
  • 1/2 cup minced fresh parsley
  • 2 tablespoons chili powder
  • 1-1/4 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • Hot cooked rice or pasta
  • Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Directions

  • In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir until tender, 3-4 minutes. Transfer to a 6-qt. slow cooker.
  • In same skillet, add beef, half at a time; cook over medium-high heat until no longer pink, 6-8 minutes, breaking into crumbles. Using a slotted spoon, transfer to slow cooker.
  • Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend.
  • Reserve 5 cups chili for Double-Duty Layered Enchilada Casserole. Serve remaining chili with rice and toppings as desired.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water or broth if necessary.
Nutrition Facts
1 cup (calculated without rice and toppings): 278 calories, 13g fat (5g saturated fat), 85mg cholesterol, 863mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 29g protein.

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