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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (294g) Recipe makes 10 servings |
||
| Calories 341 | ||
| Calories from Fat 171 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.1g | 29% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 8.2g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 1.1g | ||
| Cholesterol 64mg | 21% | |
| Sodium 1019mg | 42% | |
| Potassium 727mg | 20% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 5.9g | 23% | |
| Sugars 5.5g | ||
| Protein 21.5g | 43% | |
Ingredients
- 2 lbs ground round
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 2 onions, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon pepper
- cayenne pepper (I use 1/4 t.)
- shredded cheddar cheese
Directions
1
Cook ground beef in a skillet until browned; drain off fat.2
Pour into a slow cooker.3
Add the next 9 ingredients.4
Cover and cook on low for 6-8 hours.5
Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Beef
- Main Ingredient > Beans
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #1335158
On Oct 14, 2009
i love this chilli. Its very easy to make. I left out the garlic (have tried it with the garlic since..but didnt like it at all). Its not to hot, but its not mild either. Everyone loves it and i find i have to make it more for my friends than myself.
From: Chef #792214
On Dec 5, 2008
This recipe was delicious. I used half of everything because it is only me and my husband. I also didn't use bell peppers, it was delicious. A little saucy but there is nothing that a few crumbled crackers couldn't handle ; )
From: Chef #366275
On Oct 18, 2006
I should have doubled the recipe. It's great! It was gone very quickly. I used one can of dark kidney beans and one can of light kidney beans. I also added a can of undrained stewed tomatoes because it was too thick for my preference.
From: RHOS
On Oct 14, 2005
Good Chili! The only deviation I made was to add 1 cup of water to the cooker as the chili was thicker than I like it. Oh and I left out the cayenne so my kids could eat it! I'll certainly make this again.
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