- 1 lb. ground beef (I like to use extra-lean)
- 2 (14 oz.) cans chili beans
- 2 (14 oz.) cans of diced tomatoes (fire-roasted are delicious!)
- 1 (14 oz.) can kidney beans, rinsed and drained
- 2 Tbsp. chili powder
- 1/2 large onion, chopped
- 1/2 green pepper, chopped,
- 1 heaping Tbsp. garlic, minced
Brown ground beef and drain. Chop onions, peppers and garlic. Add beans, tomatoes and all other ingredients to the Crock-Pot. Stir and cook on LOW for 5 -6 hours. Serve with cheese, sour cream, and tortilla chips. It's a low-fat, high-protein meal we love around here. You can add more heat if you like - this recipe is not too spicy for my kids.
When we were contacted about trying the new Crock-Pot® Hook-Up System I was really excited because those yummy fall soups and chilis are much easier to make in a slow cooker. These new Crock-Pots actually hook together to make entertaining a breeze.
There are 3 different configurations, including a round 2-Qt slow cooker, an oval 3.5-Qt slow cooker, and an oval 2 x 1-Qt double slow cooker. You simply plug them in to each other (up to 6 total) and only use one outlet to power all of them at once. The cords even retract into the base for easy storage!
This 3.5 quart size is perfect for our family our family of four. We actually split this recipe and put 1/2 in a freezer bag for another day. If you freeze the chili, it's so easy to just dump the bag into your slow cooker (still frozen) and cook on LOW for 6 hours.
Right now the Crock-Pot® brand is launching its second-annual nationwide search for the Ultimate Crock-Pot Crock-Star. Visit CrockPotContest.com from Nov. 6, 2013 – Dec. 6, 2013 to submit your best original party recipe for a chance to be named as the Ultimate Crock-Pot Crock-Star, win $5,000, and be featured on Crock-Pot.com!
You can find more details and enter the contest HERE!