Slow Cooked Chili Recipe

Name: Slow Cooked Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry pinto beans; 2 lbs ground beef; 2 cups chopped onions; 2 (14 ounce) cans stewed tomatoes; 1 cup chopped green bell pepper; ½ cup chopped celery; 2 teaspoons minced garlic; 2 tablespoons chili powder; 1 teaspoon pepper; 1 teaspoon cumin; 2 tablespoons sugar; 1 ½ teaspoons salt

Servings: persons

1 cup dry pinto beans
2 lbs ground beef
2 cups chopped onions
2 (14 ounce) cans stewed tomatoes
1 cup chopped green bell pepper
½ cup chopped celery
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
2 tablespoons sugar
1 ½ teaspoons salt

1
Cover beans with water and soak overnight.
2
Drain and discard water.
3
Cover with water again and boil for 10 minutes.
4
Drain and discard water.
5
Add beans to slow cooker.
6
Brown ground beef with onions.
7
Place in slow cooker.
8
Add tomatoes, green pepper, celery, garlic, chili powder, pepper, cumin, sugar and salt.
9
Cover and cook on low for 10 hours.
10
Remove from slow cooker and allow to cool.
11
Place in freezer bag.
12
Label and freeze.
13
To serve: thaw.
14
Heat until hot and bubbly.
15
Serve with corn bread.
16
Top with sour cream and shredded cheese.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dry pinto beans, 2 lbs ground beef, 2 cups chopped onions, 2 (14 ounce) cans stewed tomatoes, and more.

Yes, Slow Cooked Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooked Chili

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