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Slow-Cooked Chili
SUBMITTED BY:
Sue Call
"'This hearty chili can cook for up to 10 hours on low,' relates Sue Call of Beech Grove, Indiana. 'It's so good to come home to after a long day away.'"
RECIPE RATING:
Read Reviews
(137)
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PREP TIME
15 Min
COOK TIME
4 Hrs
READY IN
4 Hrs 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese
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DIRECTIONS
In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.
FOOTNOTE
Nutritional Analysis: One 1-cup serving (prepared with extra-lean ground beef and without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.
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REVIEWS
Reviewed on Oct. 10, 2006 by
CYNDIRENEE
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CYNDIRENEE
Oct. 10, 2006
I made only a few minor modifcations to this recipe. I added corn and green chilis. For the tomato sauce, I used a spicy basil marinara. The chili was fantastic...very easy recipe. The house smelled terrific. Great with some green chili cheese cornbread.
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27 users found this review helpful
I made only a few minor modifcations to this recipe. I added corn and green chilis. For the...
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Reviewed on Oct. 24, 2006 by NLCHIPMAN
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NLCHIPMAN
Oct. 24, 2006
First, I have to admit that I changed somethings about this recipe. Not the least of which was the ground beef. We do not eat red meat, so I made this with ground turkey. When I browned the turkey, I added cumin and garlic salt - as some had suggested the flavor was bland. I did not have any greeen peppers, but I did have the diced tomatoes & green pepper canned so I used that. I also used a chili ready tomato sauce which had added seasonings. To give it a flavor boost, I added about a half teaspoon of crushed red pepper. The end result was pretty good. However, it seemed a little bit dry. The recipe called for one 8 oz can of tomato sauce and I used about 2/3 of a 15oz can. Next time I will use the whole can. One other somewhat important aspect was that the mixture filled my crockpot to the top and I had a tough time blending it all in because it was so full. It would probably be easier to mix it in something first and then add to the crock pot. Just a thought.
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10 users found this review helpful
First, I have to admit that I changed somethings about this recipe. Not the least of which...
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Reviewed on Jan. 5, 2007 by
TURABIANGIRL
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TURABIANGIRL
Jan. 5, 2007
As far as I'm concerned, this is the perfect basic chili recipe. I made it with a few minor variations and I was very pleased with the results. I cooked it on the stovetop because I was getting a late start on dinner last night. At first I thought it didn't have enough juice, but after I cooked it on low (with the lid on) for about an hour it was perfect. Aside from cutting up the onions (always a pain), it was super easy to make. I used Rotel tomatoes because that was what I had in the pantry. That worked OK, but I think it would have been just as great without the added kick. I served it with Fritos, cheese and sour cream, and I can't wait to have it again for lunch. This will definitely be my standard chili recipe. I've already added it to my recipe box.
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6 users found this review helpful
As far as I'm concerned, this is the perfect basic chili recipe. I made it with a few minor...
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Reviewed on Oct. 13, 2006 by
Andrea Gatley
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Andrea Gatley
Oct. 13, 2006
Outstanding. Very flavorful. I added a tablespoon of cumin to the recipe, but I don't think it really needs anything else. Yum.
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6 users found this review helpful
Outstanding. Very flavorful. I added a tablespoon of cumin to the recipe, but I don't think...
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Reviewed on Feb. 27, 2007 by boeffie
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boeffie
Feb. 27, 2007
Excellent recipe! I did add corn. Served it as a salad with nacho chips, guacamole and sour cream.
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5 users found this review helpful
Excellent recipe! I did add corn. Served it as a salad with nacho chips, guacamole and sour cream.
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Reviewed on Jan. 19, 2007 by NSJ1
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NSJ1
Jan. 19, 2007
Good and hearty, one of the best chilies i've ever had. Might less'n the salt next time though.
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4 users found this review helpful
Good and hearty, one of the best chilies i've ever had. Might less'n the salt next time though.
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Reviewed on Dec. 21, 2006 by
Kay
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Kay
Dec. 21, 2006
**I have to make a correction to this review I posted a while ago: I used BRANDT GROUND BEEF, not Angus beef. It's 100% natural and I found it at my local Thriftway grocery store. It's really tender and flavorfull.*** This chili is really good! I set my Crock Pot on high for 4 hours and after a looksee at 3 hours, I was skeptical. The "sauce" part of the chili looked thin and watery. I had cut the recipe in half but used 8 oz of tomato sauce. At this point I added about 1/4 cup of Ragu sauce just to thicken it a bit. One hour later, it turned out great. It wasn't dry as other reviewers claimed. I also used Angus ground beef and I feel it made a huge difference. The meat is more tender and flavorful then "regular" ground beef.
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4 users found this review helpful
**I have to make a correction to this review I posted a while ago: I used BRANDT GROUND BEEF,...
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Reviewed on Nov. 6, 2006 by
diana g
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diana g
Nov. 6, 2006
I made this chili last night and my family loved it! i agree that it isn't very spicy but we don't care for overly spicy foods. I did add 3 8oz cans of tomatoe sauce instead of 1 because it did seem a little dry.i will definately make this again
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4 users found this review helpful
I made this chili last night and my family loved it! i agree that it isn't very spicy but we...
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Reviewed on Feb. 3, 2008 by rachee5
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rachee5
Feb. 3, 2008
First time using slow cooker & making chili... very easy. Added cumin, red pepper flakes and a little more salt & pepper because it seemed to lack some zip. Once spices were added it was great! My boyfriend and his coworkers loved it!
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3 users found this review helpful
First time using slow cooker & making chili... very easy. Added cumin, red pepper flakes and...
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Reviewed on Oct. 30, 2007 by
Kim
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Kim
Oct. 30, 2007
Tasty! I used almost three pounds of ground beef, no green pepper (didn't have one)and no canned diced tomato (we don't care for tomato chunks in chili). And it still turned out good! I didn't have any tomato sauce either so I used two 6 oz cans of tomato paste mixed with two cans of water and that did the trick! And I only used half of a large onion instead of two medium onions. There were no leftovers, which leaves me singing the praises of this dish! :)
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3 users found this review helpful
Tasty! I used almost three pounds of ground beef, no green pepper (didn't have one)and no...
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