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!
- 453.59 g ground beef or 453.59 g ground venison or 453.59 g ground turkey
- 1 large onion, diced
- 1 green pepper, diced
- 3 (1275.72 g) can chili beans, with sauce
- 113.39 g can mushroom pieces
- 283.49 g can tomato soup
- 946.0 ml tomato sauce (or spaghetti sauce)
- 14.79 ml garlic powder
- 14.79 ml parsley
- 14.79 ml basil
- 14.79 ml oregano
- 29.58-44.37 ml chili powder
- tortilla chips, whole, crushed or corn chips
- cheddar cheese, grated
- onion, minced
- sour cream
Directions See How It's Made
- Fry ground meat; as it finishes, add the onion and sauté together.
- While that is working, open all the cans and dump into slow-cooker; add the seasonings; stir to mix.
- 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.
- Cook on high for 3-4 hours; medium for 4-6; low for 6-8 hours.
- Serve with corn/tortilla chips in bottom of bowl, chili next, and cheese sprinkled over the top; onions & sour cream optional.
- NOTE: This is actually even BETTER as leftovers!