Slow Cooker Chili

Name: Slow Cooker Chili
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: Makes: 8–10 Servings
Cuisine: United States
Ingredients: 7½-oz. can jalapeño relish; ¼ tsp. dry mustard; 2 15-oz. cans red kidney beans, rinsed and drained; ¼ tsp. pepper; ½ tsp. cumin; 2 15-oz. cans pinto beans, rinsed and drained; 2 cloves garlic, minced; 3 lbs. stewing meat, browned; ½ tsp. dried oregano; ½ tsp. salt; 1–1½ onions, chopped, according to your taste preference; 1 cup beef broth; 1 Tbsp. chili powder; 7-oz. can green chilies, chopped; 14½-oz. can stewed tomatoes, chopped; 15-oz. can tomato sauce

Preparation info

Makes:
8–10
Servings

Difficulty
Easy
Ready in
7 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Kay Magruder Seminole, OK

Ingredients

3 lbs. stewing meat, browned
2 cloves garlic, minced
¼ ts

Americas
United States
Seminole
OK
Dinner
Spicy
Gluten-free

Method

Combine all ingredients except kidney and pinto beans in slow cooker.
Cover. Cook on Low 10–12 hours, or on High 6–7 hours. Add beans halfway through cooking time.
Serve with Mexican cornbread.