Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Three kinds of beans add a variety of color and texture to this sure-to-please chili.

Source: Better Homes and Gardens

Gallery

Credit: Scott Little

Recipe Summary

prep:
25 mins
cook:
8 hrs
total:
8 hrs 25 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

The day before:
  • In large skillet, cook ground beef, onion and garlic over medium-high heat until ground beef is cooked through, stirring to break into bite-size pieces. Drain off fat. Transfer to 5- to 6-quart slow cooker.

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  • Add tomatoes with their juices, ketchup, brown sugar, chili powder, molasses, Worcestershire sauce, cumin and mustard to mixture in slow cooker; stir to combine. Stir in kidney, pinto and cannellini beans. Cover slow cooker; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle chili into a large serving container or leave the chili in the removable slow cooker crockery liner. Cover and chill overnight.

The next day:
  • One hour before leaving, transfer chili back into slow cooker. Heat on high heat setting for 1 hour. Transfer to tailgating site; keep warm with car adapter. To serve, ladle chili into bowls. If desired, top each serving with bacon strips and jalapeno slices.

COOKER SIZE:

5- to 6-quart

Nutrition Facts

381 calories; fat 6g; cholesterol 24mg; saturated fat 2g; carbohydrates 62g; insoluble fiber 13g; protein 23g; sodium 1172mg.
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