Slow-Cooked Chili

Vickie Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 lbs ground beef
  • 2 (16 oz) cans kidney beans, rinsed and drained
  • 2 (14 1/2 oz) cans diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder
  • 2 Tbsp salt (optional)
  • 1 tsp pepper
  • Cheddar cheese, shredded (optional)

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Yield: 10 servings. Diabetic Exchanges: 1 (1 cup) serving (prepared with extra-lean ground beef and without salt or cheese) equals 3 meat, 1 1/2 starch, 1 vegetable; also, 330 calories, 337 mg sodium, 60 cholesterol, 29 gm carbohydrate, 26 gm protein, 13 gm fat.





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