Slow Cooker Chili II Recipe - Allrecipes.com
Slow Cooker Chili II Recipe
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Slow Cooker Chili II
Make this spicy, thick chili in a snap. See more
  • READY IN 8+ hrs

Slow Cooker Chili II

Recipe by  

"The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 15 mins

Directions

  1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  2. Place the beef in 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.
  3. Cover, and cook 8 hours on Low.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2007

My husband and I really liked this recipe. I followed the advice of other posters and drained the majority of the liquid from the beans, as we like thicker chili. Also, I sauteed the onion, celery, pepper, and garlic in butter with a bit of chipotle chili powder before adding to the slow cooker. I will definitely make this again!

 
Most Helpful Critical Review
Nov 16, 2006

There is something seriously wrong with putting celery in chili. My family are chili fanatics, I make all different kinds and this is by far the worst one. It doesn't taste like any chili I've ever had before. It was very bland. I won't be making this again EVER.

 
Jan 29, 2007

I had success with this recipe, with a few small changes from reading reviews. I did NOT add celery. I also drained 2 cans of beans and left one undrained. I used one can of tomato puree and one can of diced tomatoes. I bumped up the seasonings by using 1.5 T of chili powder, extra garlic, and almost 1 tsp of tabasco. The chili came out great and my husband described the flavor as "earthy." He liked it.

 
Jan 29, 2007

I love this recipe! I have made it twice now and the only thing I did different was add more of the veggies and used a little cheyenne pepper to give it more of kick (but not too much). I ended up making it with pinto beans the second time around instead of kidney beans (I live in CO and during the blizzards the grocery stores were a little low on items) and it tasted great once again.

 
Feb 13, 2008

Was looking for a recipe that was similar to one I used to use but lost. This was it and it was great. If you like it spicy, you will need to up the spices. I also added some cumin and swapped out the tomato puree for tomato chunks. Everyone loved it!

 
Oct 02, 2007

I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I am not a huge exact measurment person, so I threw in the beef, approximate amounts of onion, celery and green pepper. I drained all but 1 can of beans (I used dark red, light red and white kidney beans.) I used 1 can of puree and 1 can of diced tomatoes with green chilis. I used the recommended seasonings, approximately, but used tobasco instead of the chili sauce that I didn't have. I cooked for 6 hours on high. This was really hearty with the right ammount of sauce. We stirred in sour cream and cheddar cheese and topped with cheddar french fried onions (way to load up the calories, but boy was it good!!!)

 
Jun 25, 2007

I thought this recipe was lousy. Where's the taste and spice to it? I'm tempted to pitch it but I think I can salvage it with a whole lot more spices than what's called for in the recipe. It tastes like tomato period! I will not be making this recipe again.

 
Jan 31, 2007

This was awsome and so delicious. I used ground chicken rather than beef and found there was no difference in taste. The ground chicken was usefull in reducing the cholesterol levels in this meal. I will keep this recepie in the faves.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 10.9 g
  • 44%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 975 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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