Slow-Cooked Chunky Chili

Chili

Prep Time: 15 min Cook Time: prep: 15 min. cook: 4 hours Servings: 12 servings (3 quarts) Source:

Ingredients

1 pound ground beef

1 pound bulk pork sausage

4 cans (16 ounces each) kidney beans, rinsed and drained

2 cans (14-1/2 ounces each) diced tomatoes, undrained

2 cans (10 ounces each) diced tomatoes and green chiles, undrained

1 large onion, chopped

1 medium green pepper, chopped

1 envelope taco seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

Shredded cheddar cheese, optional

Chopped red onion, optional

Sour cream, optional

Directions

In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.

Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream.

Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

Nutrition

1 cup: 329 calories, 13g fat (4g saturated fat), 44mg cholesterol, 1158mg sodium, 33g carbohydrate (5g sugars, 9g fiber), 21g protein.