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Slow-Cooked Chili
February 08, 2009

This is a great basic chili recipe! I made some adjustments based on our own tastes and I have made this chili 6 times with the following: 2 pkgs (lb each of Laura’s Lean Beef Brand-Ground Sirloin)-great brand to use since they don’t give their cattle added growth hormones, etc. I use this brand a lot for ground turkey breast, etc. 3 cans of Bush’s Dark Red Kidney Beans instead of 2 cans, this made it very hearty 1 -14.5 oz can of Del Monte Diced Tomatoes (Zesty Chili Style) 1-14.5 oz. can of Del Monte Diced Tomatoes-(regular) 1- 8 oz. can of Del Monte tomato sauce We are really not into having too many onions in anything so I used a chopper to chop only 1 medium onion and then used 3 fresh cloves of minced garlic to brown the meat with. While browning the meat I then sprinkled some black pepper, crushed red pepper and a little garlic salt. We like garlic so I added about 2 more cloves minced into the pot after transferring the browned meat. I then followed the directions of this recipe with the chopped green pepper,chili powder, salt, etc. I have made this chili in my slow cooker (for 4 hours on high) and also on the stove top (1 ½ hours on low) with the same results. Fantastic! I served it with some shredded sharp cheddar cheese on top of each bowl. I think everyone will adjust making this to their own likes/dislikes. I also have young nieces and nephews so sometimes I can’t put the crushed red pepper or make stuff too spicy. Thanks for this easy and great recipe!

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