“My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well.”
READY IN:
5hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
  2. Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
  3. Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
  4. If chili is too thin, add tomato paste as needed.
  5. Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.

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