10 hours


Crockpot Chili


2 lbs. coarsely ground beef or ground chicken/turkey

2 (16 oz.) cans red kidney beans, drained

2 (14 1/2 oz.) cans tomatoes, drained

2 med. onions, coarsely chopped

1 green pepper, seeded and coarsely chopped

2 cloves garlic, peel and crushed

2-3 tbsp. chili powder

1 tsp. black pepper

1 tsp. cumin


Salt and pepper to taste

In a large, preferably non-stick, saucepan brown the meat and drain off the fat. Put the meat and other ingredients in a 3 1/2 to 4 quart Crock Pot. If you have a small Crock Pot, cut the recipe in half. Stir well. Cover and cook on low for 10-12 hours. Makes 12 cups of chili

*Garnish with a dollop of sour cream

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