Rating: 4.5 stars 4.3
90 Ratings
  • 5 star values: 53
  • 4 star values: 25
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2

After browsing through many, many chili recipes, I ended up creating one of my own.

Recipe Summary

prep:
15 mins
cook:
7 hrs 15 mins
total:
7 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.

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  • Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Nutrition Facts

315 calories; protein 24.7g; carbohydrates 30.3g; fat 11.2g; cholesterol 51.3mg; sodium 1391.4mg. Full Nutrition
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