Recipe By healthy girl
Rating
Published Apr 4th
Prep 10m Cook 4h 13m Additional - Ready In 4h 23m
Servings 12 servings Calories 273.7

My boys and husband love this. Add some corn chips or Cheddar cheese and it is to die for. I have made this for my husband’s work and for church functions and it is always a winner.

Recipe Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced, or more to taste
  • 2 pounds lean ground beef
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato puree
  • 1 cup water
  • 1 (4 ounce) can chopped green chile peppers
  • 2 tablespoons mild chili powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper

Cooking Directions

  1. 1 Heat oil in a large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add ground beef; cook and stir until browned, 8 to 10 minutes.
  2. 2 Transfer beef mixture to a 6-quart slow cooker. Stir in kidney beans, diced tomatoes, tomato puree, water, green chile peppers, chili powder, salt, cumin, and black pepper.
  3. 3 Cook on Low until flavors combine, 4 to 6 hours.

Nutrition Facts

  • Calories 273.7
  • Carbohydrate 19.6 g
  • Cholesterol 45.7 mg
  • Fat 13.3 g
  • Fiber 6.7 g
  • Protein 18.8 g
  • Saturated Fat 4.5 g
  • Sodium 959 mg
  • Sugar 4.3 g

Chef's Notes

I usually use a combination of beans like kidney and black or kidney and garbanzo. I usually use dried beans and cook them in my pressure cooker; If you can't find puree, just use tomato paste and add water to it to get a puree consistency.
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Reviews

  1. Really good and easy! I added sour cream and cheddar cheese to the serving bowl and it was delicious!
  2. Made recipe as is and was well received. It was not too spicy, so those who liked more heat added hot sauce.
  3. I made this for a chili competition and everyone voted it for first place..... man it it delicious
  4. Easy to make and vert hearty. Family loved it.
  5. Easy and yummy.
  6. I used shallots instead of onions. Also added a few tbsps of Tabasco, and white beans, in addition to the red beans. Served it with Mexican blended shredded cheese, cast iron skillet cornbread and Sierra Nevada Torpedo IPAs. Great Sunday evening meal!
  7. This was AMAZING! cooked on low for 4.5 hours in a 5 quart crockpot. Added a little extra cumin and chili powder. Had 2.3 lbs of ground beef. Also used one can kidney beans and 1 can cannelini beans. The combo was very good. Will make this often!
  8. I was looking for a healthy chili and came across this one. I used extra lean beef mixed beans instead of just kidney I added an extra tbsp of chill powder and tsp of cayenne to spice it up a bit. It's a great slow cook meal that tastes better the longer it goes. Loved - Read more ...
  9. Homemade Chili Haiku: "Not sure it's 'homemade' when ingredients are canned. But dang, is it good!" I halved the recipe for 2 adults and 2 kiddos, using a can of Rotel and one 15 oz. can of tomato sauce instead of the puree and made it in advance, letting it simmer in the dutch oven - Read more ...
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