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Hearty Slow Cooker Chili

October 12, 2009 by Tracey 8 Comments

I confess to being a bit of a chili snob. I’m funny about eating chili at restaurants or other people’s homes because it’s often hard to determine all the different ingredients that are included (not that I think someone would slip weird ingredients into theirs, but it is a perfect format for that!)

This particular recipe is the main one I use because it has just the right balance of ground meat and beans. It’s not too spicy or too mild – just the right heat for me! My favorite meat to use is ground venison, but when we don’t have any of that in the freezer, I use ground beef.

I also love that it is made in the slow cooker so that I can combine the ingredients in my crock pot in the morning and have a ready-made supper by evening. If there are leftovers, this chili reheats well for lunch the following day.

1 pound lean ground beef
1 can (16 ounces) dark red kidney beans, rinsed and drained
2 cans (14 ½ ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 small onion, chopped
1 tablespoon chili powder
½ tablespoon garlic powder
½ teaspoon pepper
Optional toppings: low fat shredded cheddar cheese, chopped scallions, light or fat-free sour cream

In a skillet over medium heat, brown ground beef. Drain well and place in slow cooker. Add the beans, tomatoes, tomato sauce, onion and seasonings. Cover and cook on low for 8-10 hours. Garnish each serving with toppings as desired.

Find more great recipes at Slightly Indulgent Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, Crock Pot Wednesday, Grocery Cart Challenge Recipe Swap, and Foodie Friday.

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Comments

  1. Brenda says

    October 13, 2009 at 4:56 am

    Looks great, its time to start eating chili again with all the cool weather!

    Reply
  2. heartnsoulcooking says

    October 13, 2009 at 4:55 pm

    A GREAT!!! chili recipe for the fall should be on everyones recipe box. THANKS!!! Geri

    Reply
  3. darnold23 says

    October 14, 2009 at 9:37 pm

    Thanks for posting this to Crock Pot Wednesday. I really appreciat it. We are big chili fans at our house:)

    Reply
  4. darnold23 says

    October 14, 2009 at 9:56 pm

    It's interesting to see whether or not beans are used…seems to be a big debate over that. Me…I like chili either way really. I would love for you to post this to Crock Pot Wednesday. Or come share another slow cooker favorite.

    Reply
  5. Jerri says

    October 15, 2009 at 4:30 am

    You can't go wrong with chili! Perfect fall recipe!

    Reply
  6. Amy @ Simply Sugar & Gluten-Free says

    October 16, 2009 at 2:18 am

    I can't agree more about the CrockPot. Especially as it gets cooler, we're craving more soups.

    I grew up on venison. My dad was a great hunter and every year he'd send a big buck to the butcher and we'd have fabulous meat for a long, long time.

    Thanks so much for linking to Slightly Indulgent Mondays!

    Reply
  7. Mary says

    October 16, 2009 at 2:36 pm

    This certainly is the time of year for chili. Your recipe sounds wonderful, is easy and timely. Thanks for sharing. Have a wonderful day.

    Reply
  8. ButterYum says

    October 16, 2009 at 3:22 pm

    Such a perfect meal for this time of year. I love cold weather cooking!!

    🙂
    ButterYum

    Reply

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Welcome! I'm Tracey, wife and mom to two teenage girls. I seek to help Christian moms raise children who know, love, and serve God by sharing Biblical wisdom, helpful tips, and practical advice. Read More…

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