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 Southern Living Food for Today

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  • 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


  1. 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. 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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