The Ultimate Slow Cooked Chili

The Ultimate Slow Cooked Chili

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    6 h 10 m
  • Ready In

    6 h 25 m
mbmiller2318
Recipe by  mbmiller2318

“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!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. 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.
  2. 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.
  3. Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

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Review (1)

Rate This Recipe
*Sherri*
5

*Sherri*

I halved the recipe and it still filled my crock-pot. I did use the whole onion, green bell pepper. It is a pretty meaty and bean chili, not heavy on the tomatoes or tomato sauce for those that want more meat and bean chili. The flavor was a good balance and not spicy hot. I went ahead and added in my whole 7oz. cans of El Pato and tomato sauces, and it was still a pretty thick and meaty base. I didn't have Mexican stewed tomatoes but a 10 ounce can of diced tomatoes and green chilies was perfect to give a bit more tomatoes to the brew. The only thing missing for me after I tasted it was heat. So I added in a minced jalapeno. I totally forgot the optional red wine, but it was still good without it. This chili reminds me of the chili my friends in the Mid-west make, the ranch beans added a great flavor. Was good on a cold night and we did top with crushed tortillas and cheddar cheese.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 492 cal
  • 25%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 52.7 g
  • 17%
  • Protein
  • 31.4 g
  • 63%
  • Cholesterol
  • 55 mg
  • 18%
  • Sodium
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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