|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 8g||29%|
|Total Sugars 10g|
|Vitamin C 40mg||200%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This chili is a combination of ground beef and stew beef, giving it fabulous texture and beefy flavor. The recipe calls for tomato soup with the beans and tomatoes but feel free to use a small can of tomato paste and a small can of tomato sauce to replace the condensed soup.
1 pound ground beef, browned and drained
1 pound stewing beef, cut into bite-sized pieces
1 (15-ounce) can red kidney beans
1 (15-ounce) can pinto beans
1 (28-ounce) can stewed or diced tomatoes
1 (10 3/4-ounce) can condensed tomato soup
1/4 cup water
1 small onion, diced
1 large green pepper, diced
1 teaspoon garlic powder
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper
Combine all ingredients in slow cooker; mix well. Cover and cook chili on low about 8 hours, or until the beef chunks are very tender and fall apart easily. Add more water if you like your chili thinner.
Serve chili with hot baked cornbread or oyster crackers.
- Replace the tomato soup and water with an 8-ounce can of tomato sauce and a 6-ounce can of tomato paste.
- For a little extra kick, add 1 small can of green chile peppers and/or 1/2 teaspoon of cumin.
- For a low-calorie version, try this Low Calorie Crock Pot Chili recipe.