Best Slow Cooked Chunky Chili Recipes
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
Provided by Taste of Home
Time 4h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
SLOW-COOKED CHUNKY CHILI RECIPE
Steps:
- 1. 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. 2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months. 3. To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.
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