Prep 15 mins
Cook 8 hrs
With the winter coming, this is a great thing to put together in the morning, and come home to a nice hot dinner in the evening!
- 2 lbs ground beef, browned and drained
- 2 (16 ounce) cans kidney beans, drained
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green pepper, chopped
- 2 tablespoons chili powder
- 3 garlic cloves, minced
- Mix all ingredients into crock pot and cook on low 8-10 hours.
- Serve with cheese, and other chili condiments to your family's liking.
I really wanted to be able to give this recipe a better rating as I love mild chili. However it didn't have a lot of "chili" type of flavor. So I added salt, paprika, oregano, chipolte and cumin. In addition I added a can of white beans as well. (Well, it's my fault as well as the other reviewers, as we didn't read the ingredients ahead of time. If we had, we would have realized that this particular recipe for chili was going to be very mild.) Made for Potluck tag 2010.
I found this recipe, as written, produces a nearly tasteless chili. It doesn't taste badly, just no taste at all! But, adding onion salt, garlic salt, ground black pepper, oregano, marjoram, paprika, and if you like, thyme, all "to taste" it produces the best bowl of chili in the world. Topping it with sharp cheddar cheese, shredded of course, and baking for 5 or 6 minutes in a 350 oven, and served with warm tortillas, it is an amazing meal. Paul Harris, Denver, Colorado.
This is a great simple recipe - took me just a few minutes to get this going. I kept the kidney beans out until the 2 hour mark - thought they would be mush by the end of the 8 hours since they are already cooked in the can. The spices were minimal, so I was disappointed by the taste. Ended up adding some chipolte, organo, taco spices, etc.