Ingrédients pour 6 Can Crock Pot Chili
- Cornmeal (not found in recipe)
- Paprika (not found in recipe)
- Barbecue Sauce (not found in recipe)
- Whole Tomatoes (not found in recipe; recipe uses 1 (15-ounce) can diced tomatoes)
- Chili Without Beans (not found as an ingredient; recipe makes chili with beans)
- 2 (15-ounce) cans pinto beans
- 1 (15-ounce) can chili-style beans
- Condensed French Onion Soup (not found in recipe)
- 1 lb ground beef
- 2 (15-ounce) cans kidney beans
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 medium onion
- 2 cloves garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp oregano
- Salt (to taste)
- Pepper (to taste)
- Cooked macaroni (for serving)
- Shredded cheddar cheese (for serving)
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Comment préparer 6 Can Crock Pot Chili
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain off excess grease.
- In a 3.5-4 quart slow cooker, combine the browned ground beef, 2 (15-ounce) cans of kidney beans (drained and rinsed), 2 (15-ounce) cans of pinto beans (drained and rinsed), 1 (15-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of tomato sauce, 1 (15-ounce) can of chili-style beans (undrained), 1 medium onion (chopped), 2 cloves garlic (minced), 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, salt and pepper to taste.
- Mix all ingredients thoroughly.
- Cover and cook on low for 8-9 hours, or on high for 4-5 hours.
- For a spicier chili, add 2 teaspoons of chili powder during step 2.
- Serve hot, topped with cooked macaroni and shredded cheddar cheese for a delicious chili-mac!
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
33g
Fat
8g
Carbs
21g
