Slow-Cooker Chili

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.

Yield:

Makes about 16 cups

Recipe from

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 4 Hours, 12 Minutes

Ingredients

3 1/4 pounds ground chuck
1 medium-size green bell pepper, chopped
3 (14 1/2-oz.) cans diced tomatoes with garlic and onion, undrained
3 (10 3/4-oz.) cans CAMPBELL'S Tomato Soup
1 (16-oz.) can light red kidney beans, rinsed and drained
1 (6-oz.) can tomato paste
5 tablespoons chili powder
1 teaspoon freshly ground pepper
1/2 teaspoon paprika
Toppings: sour cream, shredded Cheddar cheese, chopped green onions, sliced black olives, corn chips

Preparation

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.

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.

Note:

February 2009