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Granny's Favourite Crock Pot Chili

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Submitted by yolanda

Crock-Pot Chili recipe

YIELD

16 servings

PREP

5 min

COOK

hrs

READY

hrs

Ingredients

4 1.8
POUNDS KG GROUND BEEF
3 45
TABLESPOONS ML VEGETABLE SHORTENING
2 473
CUPS ML ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
crushed
4 6E+1
TABLESPOONS ML CHILI POWDER
3 3
EACH EACH BEEF BOUILLON CUBES
crushed, low sodium *
1 ½ 7.5
TEASPOONS ML PAPRIKA
1 5
TEASPOON ML OREGANO
1 5
TEASPOON ML CUMIN
ground
½ 2.5
TEASPOON ML CAYENNE PEPPER
½ 118
CUP ML BEEF STOCK
prefer veal stock if possible
28 809.2
OUNCES ML/G TOMATOES
8 231.2
OUNCES ML/G TOMATO PASTE
4 1.8
POUNDS KG RED KIDNEY BEANS

Directions

Heat shortening in skillet and brown beef, discard fat.

Combine all ingredients in removable liner, stirring well.

Place liner in base of slow cooker.

Cover and cook on low 8 to 10 hours; high 4 to 5 hours or auto 6 to 7 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 692 44% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 852mg 36%
Total Carbohydrate 14g 14%
Dietary Fiber 15g 61%
Sugars g
Protein 112g
Vitamin A 38% Vitamin C 34%
Calcium 13% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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