These water chestnuts with bacon wrapping are excellent.
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs |
| Total Time: | 8 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 pounds ground beef
- 2 (16 ounce) cans kidney beans, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 onion, chopped
- 2 green bell peppers, chopped, divided
- 1 red bell pepper, chopped, divided
- 2 tablespoons chili powder
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 10 tablespoons shredded Cheddar cheese for garnish (Optional)
Instructions
- Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
- Transfer ground beef to a slow cooker.
- Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
- Place remaining green bell peppers and red bell peppers on top of mixture.
- Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
- Stir chili and cook on Low setting for 6 more hours.
- Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.
Nutrition Facts
| Calories | 333 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 8 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 896 mg |
| Sugars | 3 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe but added sausage. My boyfriend loved it
I used minced garlic in a jar instead of cloves but this is still delicious thank you for putting this up this recipe
Tasty easy recipe but made modifications based on others’ feedback and also my own taste. I added a small can of tomato sauce since I had it and other reviewers mentioned that the recipe was dry and had no extra sauce. It turned out nice and saucy as a result. Good for dipping bread in. I also added a couple teaspoons diced pickled jalapeños for some kick. I used dried white kidney beans. I soaked them overnight with a tablespoon baking soda like someone suggested elsewhere on the interwebs. But after 8 hours cooking time the beans still weren’t completely done. Some of them were soft but most weren’t. Next time I use dried beans I’ll try another method of soaking. Otherwise it was an easy tasty recipe.
Have used this recipe many times now. Since my first try with it I use it as a base recipe and have added different veggies and spices, making notes along the way. Overall has a very good taste and is not too spicy, which is good for the whole family. My 2 year old loves the flavours.
This was my first time using my slow cooker and making chilli! I made a few changes just to my personal preference. I only used half a green pepper and half a red pepper, garlic powder instead of cloves, I used one can of sliced mushrooms and I added a small can of tomato paste. It is still currently in the slow cooker but I have tasted a bit and it’s already amazing!
This was a great base for slow-cooked chili and easy enough to modify. Once we got to the last hour in the slow-cooker we tasted it to see how things were progressing. We wound up added more of everything (salt, garlic, chili powder, pepper) plus a healthy splash of hot sauce. Topped it with shredded Gruyere. We will definitely make this again.
My very 1st review. Made this yesterday. I’m not much of a cook so, slow cookers are a GOOD thing. Turned out pretty good. I did add a couple of things not in the original recipe, ie: 1 stalk of celery (chopped coarse) and a small can of tomato sauce as other reviewers stated it might not have enough liquid and just a touch of cayenne. All in all, I enjoyed it, although it doesn’t make 10 servings.
I never liked chili much before trying this recipe but it has become a household favorite. My husband has even admitted it’s better than his mother’s! We enjoy it with cornbread or cheddar bay biscuits.
Great base for a recipe, but not enough liquid from the ingredients listed. I added a couple of teaspoons of cayenne pepper and a can of tomato sauce. Also substituted ground turkey for the beef. After that, it turned out pretty good!
I did not care for this recipe. For one thing, this needs WAY more liquid. The juice from two cans of diced tomatoes is not nearly enough! I was quite disappointed that there was nothing to dip my bread bowl top into. 🙁 Flavor-wise, this was “OK,” but my hubs and I agree that we’ve had much better. Thanks anyways, jrgh17.
Very easy and very tasty. The family really enjoyed this.
Made this chili recipe and found it very tasty. The 2 pounds of ground beef was perfect for the amount of beans and the peppers made it perfect. I did top it with sour cream and sharp cheddar…yummy. Thanks for sharing.
This is exactly how my dad taught me 45 yrs ago, minus the peppers. I may try peppers next time.
This is just like a recipe that came with a list of recipes from my slow cooker! You do need to modify though, I use 2 cans of the 28 oz Tomatoes and 3 Tbsp of the Chili Powder. I add 1 – 2 Tsp Cumin, a Tbsp of pickle juice, and a pickle. You really can go as wild or as tame as your want adding additional flavors spices etc. Great base chili recipe and it is what I have always use!
This is just like the chili I make only I use canned pinto beans (Bush’s) and also add cumin and cayenne pepper. The ground beef is chuck which produces more grease (drained in a colander)but also much more flavor. I use a cast iron dutch oven and the “fond” made by the browned ground chuck is terrific, once the liquid goes in! Maybe Jay is a bit too finicky about his chili, jrgh17. This is good stuff.
There is some awesome recipes on here but this is not one of them. I did not care for this.