|Nutritional Guidelines (per serving)|
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.
- 1 pound lean ground beef, 85% to 90% lean
- 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
Brown the ground beef with the onion. 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.