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Sandy’s Slow-Cooked Chili

This savory chili is hearty and satisfying, and it will warm your guests up, too. —Sandy McKenzie, Braham, Minnesota
  • Total Time
    Prep: 25 min. Cook: 6 hours
  • Makes
    14 servings

Ingredients

  • 2 pounds ground beef
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cans (16 ounces each) dark red kidney beans, rinsed and drained
  • 2 cans (16 ounces each) light red kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, cut up
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) chopped green chiles
  • 4 teaspoons chili powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.
Nutrition Facts
1 cup: 183 calories, 6g fat (3g saturated fat), 32mg cholesterol, 409mg sodium, 16g carbohydrate (4g sugars, 4g fiber), 16g protein.

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