The Ultimate Slow Cooked Chili

Name: The Ultimate Slow Cooked Chili
Prep time: 15 min
Cook time: 370 min
Total time: 385 min
Ingredients: 2 tablespoons olive oil, divided; 2 pounds lean ground beef; 1 onion, chopped; 2 tablespoons chopped garlic; salt and ground black pepper to taste; 2 (15 ounce) cans pinto beans; 2 (15 ounce) cans ranch-style beans; 2 (15 ounce) cans white kidney beans (cannellini); 1 (15 ounce) can tomato sauce; 1 (14.5 ounce) can Mexican-style stewed tomatoes; 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®); 1 green bell pepper, chopped; 2 stalks celery, chopped; 3 tablespoons chili powder; 2 tablespoons Worcestershire sauce; 2 tablespoons balsamic vinegar; 1 tablespoon garlic powder; 1 tablespoon ground cumin; 1 tablespoon dried parsley; 1 tablespoon dried basil; 1 tablespoon brown sugar; 0.5 cup red wine

4.7

(26)

21 Reviews

7 Photos

Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!

Recipe by mbmiller2318

Published on March 5, 2020

7

Prep Time:

15 mins

Cook Time:

6 hrs 10 mins

Total Time:

6 hrs 25 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil, divided
2 pounds lean ground beef
1 onion, chopped
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 (15 ounce) cans pinto beans
2 (15 ounce) cans ranch-style beans
2 (15 ounce) cans white kidney beans (cannellini)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 green bell pepper, chopped
2 stalks celery, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon brown sugar
½ cup red wine (Optional)

Directions

Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

Nutrition Facts (per serving)

492	Calories
17g	Fat
53g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 492
% Daily Value *
Total Fat 17g	21%
Saturated Fat 6g	28%
Cholesterol 55mg	18%
Sodium 1125mg	49%
Total Carbohydrate 53g	19%
Dietary Fiber 14g	50%
Total Sugars 9g
Protein 31g
Vitamin C 21mg	104%
Calcium 181mg	14%
Iron 9mg	47%
Potassium 1151mg	24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.