Slow Cooker Chili


by: My Life Marks

I am a bit of a picky eater when it comes to eating other peoples food, especially when it comes to ground beef. I hated ground beef as a child and the one thing that I really didn't like was chili, as an adult though I have come to like my own slow cooker chili. This is the recipe I follow. I add the 2 tablespoons of breadcrumbs and the chopped onion to the meat as it is being browned.

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Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 5-6

1-1/2 lb lean ground beef

2 tablespoons breadcrumbs

2 cans(425 Grams)red kidney beans, rinsed

2 cans(680ML) tomato sauce

1 onion, chopped

2 tbsp chili powder

1 cup shredded cheddar cheese

Nutrition Facts
Slow Cooker Chili

Servings Per Recipe: 5

Amount per Serving

Calories: 390

  • Total Fat: 14.9 g
  •     Saturated Fat: 8 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 84 mg
  • Sodium: 1090.2 mg
  • Total Carbs: 29.9 g
  •     Dietary Fiber: 9.7 g
  •     Sugars: 6.5 g
  • Protein: 35.5 g

how is this calculated?

Download Nutrition Facts Widget Code

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slow-cooker-chili-4962.jpg 1.  Brown meat; drain. Add to slow cooker with all remaining ingredients except cheese; stir. Cover with lid. Cook on low for 5 to 6 hours (or on high for 3 to 4 hours). Stir before serving. Serve topped with cheese.

Cooks' note:
A great Chili to have on its own or over fries.

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