Best Midwest Chili You'll Ever Eat * No Noodles or Kidney Beans

READY IN: 4hrs 15mins
Recipe by Debber

Nothing like going out on a limb with that title, right? :-) Made in the slow-cooker or a bean pot in the oven or in a pot on the stove-top, any way you prepare it---it comes out D-E-L-I-C-I-O-U-S! (Not that I'm biased!)

Top Review by vwselm

This recipe is definitely a keeper! I will be making this again, and again, and again.... I did add a little Worcestershire sauce and a can of no salt added diced tomatoes! I thought at first that this was going to be not so great, but once it was in the cooked it turned out great! One of my favorite chilis I have ever had!

Ingredients Nutrition

Directions

  1. Fry ground meat; as it finishes, add the onion and sauté together.
  2. While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
  3. When meat is browned and onions are transparent or golden brown, add the green pepper, cook 1-2 more minutes; then add to the bean mixture; mix well.
  4. Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
  5. Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
  6. NOTE: This is actually even BETTER as leftovers!

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