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Chunky Crock-Pot Chili Recipe

Author Photo
By Traci Smith | Oct 5, 2015

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This hearty chili is thick and delicious.
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  • 6 to 8 servings



  • 2 pounds lean ground beef
  • 1 cup coarsely chopped onion
  • 2 cloves garlic, minced
  • 1 quart whole tomatoes, or 2 cans (14-1/2 ounces each), coarsely chopped
  • 1/2 pint tomato sauce, or 1 can (8 ounces)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 green bell pepper, coarsely chopped, optional
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoon chili powder, or to taste
  • Cayenne pepper, to taste
  • Shredded cheddar cheese
  • Sour cream
  • Chopped green onions


  • In a skillet over medium heat, crumble and brown ground beef with onion. Add garlic and cook for an additional 2 minutes. Drain off fat.
  • Combine beef mixture, tomatoes, tomato sauce, beans, bell pepper, if desired, salt, white pepper, chili powder and cayenne, if using, in a slow cooker, and stir well.
  • Cover and cook on low for 6 to 8 hours.
  • Top individual servings with cheddar, sour cream and green onions.Want more quick ideas for mealtime? Check out 20 Easy Slow Cooker Recipes to find more editor-recommended recipes for every meal.

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