Slow Cooker

Spicy (but not too spicy) Slow Cooker Chili is for Soup.

Spicy (but not too spicy) Slow Cooker Chili takes 30 minutes to prepare.

Spicy (but not too spicy) Slow Cooker Chili takes 480 minutes to cook.

Spicy (but not too spicy) Slow Cooker Chili makes 10 servings.

The ingredients for Spicy (but not too spicy) Slow Cooker Chili are:

1 lb ground beef, browned, grease drained
1 8oz can tomato sauce
2 15oz cans diced tomatoes, drained
1 15oz can kidney beans, drained & rinsed well
1 15oz can pinto beans, drained & rinsed well
1 15oz can chili beans, drained, not rinsed
1 7oz can diced green chiles
1 medium yellow onion, chopped
1 T chopped garlic
2 tsp kosher salt
1 tsp black pepper
2 tsp cayenne pepper
3 T chili powder

Here is how you make Spicy (but not too spicy) Slow Cooker Chili:

Brown ground beef and drain grease. Chop 1 yellow onion. Add ground beef, tomato sauce, green chiles, garlic, onion, and spices (salt, pepper, cayenne pepper, and chili powder) to slow cooker. Stir well to ensure spices are evenly distributed. Drain diced tomatoes cans and add to slow cooker; stir. Drain kidney, pinto, and chili beans. Add chili beans to slow cooker. Rinse pinto and kidney beans well and add to slow cooker. Stir to combine all ingredients. Cook on low for 8 hours.Serving Size: Makes 10 1-cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user BECKFERGY.

The nutritional information for Spicy (but not too spicy) Slow Cooker Chili is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 524.0

• Total Fat: 13.4 g
• Cholesterol: 38.6 mg
• Sodium: 1,814.1 mg
• Total Carbs: 69.0 g
• Dietary Fiber: 35.2 g
• Protein: 30.9 g

Spicy (but not too spicy) Slow Cooker Chili is Mexican cuisine.