Slow Cooker Chili

Slow Cooker Chili

Using the 7-Quart Slow Cooker
  • Prep Time:
    10 min
  • Cook Time:
    7 hr 
  • Ready In:
    7 hr 10 min
  • Serves:
    8

Ingredients:

  1. 1 lb. lean ground beef, cooked and drained
  2. 1 large onion, coarsely chopped
  3. 1 clove garlic, minced
  4. 1/2 lb. dried kidney beans*
  5. 2 cans (14.5 oz each) beef broth
  6. 1 can (28 oz) diced tomatoes
  7. 1 can (4.5 oz) chopped chilies
  8. 1 Tbsp. chili powder
  9. 2 tsp. cumin
  10. 1 can (6 oz) tomato paste (optional)

Directions:

Combine all ingredients, except tomato paste, in the stoneware pot. Stir to thoroughly mix.

Cover and cook on HIGH for 4.5 hours or on LOW for 7-8 hours.

For thicker chili, stir in tomato paste 1/2 – 1 hour prior to serving. If desired, serve over hot rice.

Tip: for vegetarian chili, use 2 cups of frozen, thawed corn instead of ground beef. Substitute vegetable broth for beef broth. May yield slightly less.

*No need to soak or precook beans.

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