Slow-Cooked Chunky Chili
“Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days.” —Margie Shaw, Greenbrier, Arkansas
| Servings | Prep Time | Cook Time |
| 12servings (3 quarts) | 15minutes | 4hours |
| Servings | Prep Time |
| 12servings (3 quarts) | 15minutes |
| Cook Time |
| 4hours |
Ingredients
- 1 lb ground beef
- 1 lb bulk pork sausage
- 4 ounces kidney beans rinsed and drained, 16 ounces each
- 2 ounces diced tomatoes undrained, 14-1/2 ounces each
- 2 ounces diced tomatoes and green chiles undrained, 10 ounces each
- 1 large onion chopped
- 1 medium green pepper chopped
- 1 envelope taco seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- shredded Cheddar cheese optional
- chopped red onion optional
- sour cream optional
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
Instructions
- In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
- Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.
- Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Recipe Notes
Nutrition Facts
1 cup: 329 calories, 13g fat (4g saturated fat), 44mg cholesterol, 1158mg sodium, 33g carbohydrate (5g sugars, 9g fibre), 21g protein.
