Slow Cooker Chili
Servings 8
Ingredients
- 1 ½ lbs. lean ground beef
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 2 cans (14.5 ounces, each) diced tomatoes, undrained
- 2 cans (15 ounces, each) chili beans in sauce, undrained
- 2 cans (8 ounces, each) tomato sauce
- 2 Tablespoons chili powder
- 1 ½ teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- TOPPINGS:
- Sour cream
- Grated cheese
- Green onions
- Fritos
Instructions
- In a large skillet cook beef, onion and minced garlic over medium heat for 8 to 10 minutes, stirring occasionally, until beef is brown. Drain grease and pour into a greased 4 to 6 quart slow cooker.
- Add diced tomatoes, chili beans, tomato sauce, chili powder, cumin, salt and pepper. Stir until well combined.
- Cover and cook on low heat for 6 hours.
Notes
TO FREEZE: Cook chili as directed. Let cool. Place cooled chili in two large ziplock freezer bags. Place in freezer. Stays good frozen for up to 3 months. To reheat place frozen chili bag in fridge to thaw for 24 hours. Then place thawed chili in a large pot on stove top. Cook over medium heat until fully warmed through.