Slow-Cooked Chili by Sue Call
| Prep Time: 15 min | Serves: 10 |
| Cooking Time: 480 min | Yield: 10 Cups |
Prep Time: 15 minutes Cook time: 4 hours on high or 8-10 hours on low in a crock pot A healthy Chili that gets high reviews
Ingredients
- 2 lb Market Street 93/7 Ground Beef
- 32 oz Kidney Beans - No Salt Added
- 29 oz Diced Tomatoes Original
- 8 oz Tomato Sauce
- 2 medium Onion, Sweet
- 1 large Green Bell Pepper
- 2 Raw Clove
- 2 tbsp Chili Powder
- 1 tsp Pepper, Black
Directions
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
Directions
1. 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.