Slow-Cooked Chunky Chili

By Lulubelle

Taste of Home - 2002 Annual Quick Cooking

Ingredients

• 1 lb Ground Chuck
• 1 lb Bulk Pork Sausage
• 4 ) 16 oz cans-Kidney Beans, rinsed & drained
• 2 ) 14 oz cans-diced Tomatoes, undrained
• 2 ) 10 oz cans-diced Tomatoes & Green Chilies - undrained
• 1 large Onion - chopped
• 1 medium Green Pepper - chopped
• 1 envelope Taco Seasoning
• 1/2 tsp Salt
• 1/4 tsp Pepper

Details

Servings 4

Preparation

Step 1

In a skillet, cook beef & sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in the remaining ingredients. Cover & cook on high for 4 -5 hours or til vegetables are tender. Cool the chili; transfer to freezer bags or containers.

IF FROZEN: Thaw in fridge; place in a saucepan & heat through. Add water if desired.