|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 99g||36%|
|Dietary Fiber 31g||109%|
|*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 is an easy slow-cooker chili recipe made with lean ground beef, tomatoes, and pinto beans.
By using a purchased chili mix and canned diced tomatoes, canned tomato sauce and canned pinto beans, this delicious ground-beef dinner couldn't be more simple to create. It requires 8 to 10 hours of cooking in a slow cooker set on low. Just set it and forget it.
Serve the chili in warm bowls with a side of warm cornbread and butter.
For a low-calorie version, try this Low Calorie Crock Pot Chili recipe.
- 1 pound lean ground beef, 85% to 90% lean
- 1 medium onion, chopped
- 2 (15-ounce) cans tomato sauce
- 1 (14.5-ounce) can diced tomatoes with onion and garlic
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 1 envelope McCormick chili seasoning
- 1/2 teaspoon garlic powder or to taste
- 2 teaspoons chili powder or to taste
- Salt and pepper to taste
Gather the ingredients.
Brown the ground beef with the onion and drain.
Transfer the ground beef and onion mixture along with the remaining ingredients to slow cooker; stir to blend.
Cover the pot and cook on low for 8 to 10 hours.
Serve in heated bowls with hot cornbread and butter on the side.
Note: For thicker chili, add a few tablespoons of cornmeal about 30 minutes before it's ready.
Top your chili off with freshly baked cornbread croutons. Toss about 2 cups of cubed cornbread with 1/4 cup of melted butter and a tablespoon of fresh chopped parsley, if desired. Spread the cubes out on a large baking sheet. Bake in a preheated 450 F oven for about 8 to 10 minutes, or until they are browned.