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    You are in: Home / Recipes / The Perfect Chili (For Slow Cooker or Modify for Stove Top) Recipe
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    The Perfect Chili (For Slow Cooker or Modify for Stove Top)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 25 mins

    25 mins

    2 hrs

    Natalia 3's Note:

    I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!

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    Units: US | Metric


    1. 1
      Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
    2. 2
      Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
    3. 3
      Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
    4. 4
      Stir in the spices.
    5. 5
      Cook on high for 1-2 hours (or until the chili is very hot and simmering).
    6. 6
      Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
    7. 7
      Taste, adjust seasonings and serve.

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    Ratings & Reviews:

    • on October 19, 2006


      A very nice chili with very little effort. I assumed the celery was to be sauteed along with the other vegetables in step 2. Only change I made was to use turkey rather than beef.

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    Nutritional Facts for The Perfect Chili (For Slow Cooker or Modify for Stove Top)

    Serving Size: 1 (475 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 369.2
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 3.9 g
    Cholesterol 58.9 mg
    Sodium 1433.4 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 10.7 g
    Sugars 16.5 g
    Protein 28.5 g

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