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Slow Cooker Chili II
SUBMITTED BY:
Danelle
PHOTO BY:
Rachel
"The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice."
RECIPE RATING:
Read Reviews
(74)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
8 Hrs
READY IN
8 Hrs 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
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DIRECTIONS
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on Low.
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REVIEWS
Reviewed on Feb. 3, 2007 by JLW
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JLW
Feb. 3, 2007
My husband and I really liked this recipe. I followed the advice of other posters and drained the majority of the liquid from the beans, as we like thicker chili. Also, I sauteed the onion, celery, pepper, and garlic in butter with a bit of chipotle chili powder before adding to the slow cooker. I will definitely make this again!
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27 users found this review helpful
My husband and I really liked this recipe. I followed the advice of other posters and drained...
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Reviewed on Feb. 13, 2008 by
JEBAGE
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JEBAGE
Feb. 13, 2008
Was looking for a recipe that was similar to one I used to use but lost. This was it and it was great. If you like it spicy, you will need to up the spices. I also added some cumin and swapped out the tomato puree for tomato chunks. Everyone loved it!
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16 users found this review helpful
Was looking for a recipe that was similar to one I used to use but lost. This was it and it...
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Reviewed on Jan. 29, 2007 by Figment78
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Figment78
Jan. 29, 2007
I love this recipe! I have made it twice now and the only thing I did different was add more of the veggies and used a little cheyenne pepper to give it more of kick (but not too much). I ended up making it with pinto beans the second time around instead of kidney beans (I live in CO and during the blizzards the grocery stores were a little low on items) and it tasted great once again.
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12 users found this review helpful
I love this recipe! I have made it twice now and the only thing I did different was add more...
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Reviewed on Jun. 25, 2007 by Chris R
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Chris R
Jun. 25, 2007
I thought this recipe was lousy. Where's the taste and spice to it? I'm tempted to pitch it but I think I can salvage it with a whole lot more spices than what's called for in the recipe. It tastes like tomato period! I will not be making this recipe again.
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10 users found this review helpful
I thought this recipe was lousy. Where's the taste and spice to it? I'm tempted to pitch it...
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Reviewed on Jan. 29, 2007 by
CPolencheck
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CPolencheck
Jan. 29, 2007
I had success with this recipe, with a few small changes from reading reviews. I did NOT add celery. I also drained 2 cans of beans and left one undrained. I used one can of tomato puree and one can of diced tomatoes. I bumped up the seasonings by using 1.5 T of chili powder, extra garlic, and almost 1 tsp of tabasco. The chili came out great and my husband described the flavor as "earthy." He liked it.
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9 users found this review helpful
I had success with this recipe, with a few small changes from reading reviews. I did NOT add...
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Reviewed on Oct. 2, 2007 by
nleishman
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nleishman
Oct. 2, 2007
I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I am not a huge exact measurment person, so I threw in the beef, approximate amounts of onion, celery and green pepper. I drained all but 1 can of beans (I used dark red, light red and white kidney beans.) I used 1 can of puree and 1 can of diced tomatoes with green chilis. I used the recommended seasonings, approximately, but used tobasco instead of the chili sauce that I didn't have. I cooked for 6 hours on high. This was really hearty with the right ammount of sauce. We stirred in sour cream and cheddar cheese and topped with cheddar french fried onions (way to load up the calories, but boy was it good!!!)
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6 users found this review helpful
I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I...
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Reviewed on Feb. 6, 2007 by AuntieOsbo
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AuntieOsbo
Feb. 6, 2007
This is a great recipe for families with different taste buds. I fed my family of six this recipe Superbowl Sunday and what I liked about it was that it wasn't too hot for the young or older ones and for us in the middle we were able to heat it up to our liking. I served it up with some garlic bread and the meal was complete. I only added four cans of beans - three red kidney and one black bean. I don't think the recipe suffered from the lack of the other two cans. Has anyone made this recipe and added cornstarch to thicken it up? I didn't find it overly thin, but debated with my sister whether or not to add the cornstarch. In the end we left it as is.
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6 users found this review helpful
This is a great recipe for families with different taste buds. I fed my family of six this...
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Reviewed on Nov. 16, 2006 by two2luv
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two2luv
Nov. 16, 2006
There is something seriously wrong with putting celery in chili. My family are chili fanatics, I make all different kinds and this is by far the worst one. It doesn't taste like any chili I've ever had before. It was very bland. I won't be making this again EVER.
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6 users found this review helpful
There is something seriously wrong with putting celery in chili. My family are chili...
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Reviewed on Jan. 31, 2007 by
Za Cook1
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Za Cook1
Jan. 31, 2007
This was awsome and so delicious. I used ground chicken rather than beef and found there was no difference in taste. The ground chicken was usefull in reducing the cholesterol levels in this meal. I will keep this recepie in the faves.
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5 users found this review helpful
This was awsome and so delicious. I used ground chicken rather than beef and found there was...
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Reviewed on Feb. 9, 2007 by Nikki
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