Prep Time
10 Mins
Cook Time
4 Hours 12 Mins
Yield
Makes about 16 cups

The best part about this slow-cooker chili is that you can freeze any leftovers for a great make-ahead cold weather comfort dish. Omit the beans, if desired.

How to Make It

Step 1

Cook ground chuck in a large nonstick skillet over medium-high heat 12 to 14 minutes or until meat crumbles and is no longer pink; drain.

Step 2

Place meat in a 6-qt. slow cooker; stir in 1/2 cup water, green bell pepper, and next 7 ingredients. Cover and cook on HIGH 4 hours. Serve with desired toppings.

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