Six-Can Slow Cooked Chili
Perfect for leftovers and feeding friends and family by letting your crockpot do the work!
Yield
8 servingsPrep
10 minCook
6 hrsReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
cornmeal
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | cup |
barbecue sauce
|
|
| 28 | ounces |
tomatoes, canned, whole, peeled
cut up with juice |
*
|
| 30 | ounces |
chili, canned
without beans |
|
| 15 | ounces |
pinto beans
or dark or light kidney beans with juice |
|
| 15 | ounces |
kidney beans, canned
with juice |
|
| 10 ½ | ounces |
soup, french onion
condensed |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
cornmeal
|
|
| 5 | ml |
paprika
|
|
| 118 | ml |
barbecue sauce
|
|
| 809.2 | ml/g |
tomatoes, canned, whole, peeled
cut up with juice |
*
|
| 867 | ml/g |
chili, canned
without beans |
|
| 433.5 | ml/g |
pinto beans
or dark or light kidney beans with juice |
|
| 433.5 | ml/g |
kidney beans, canned
with juice |
|
| 303.5 | ml/g |
soup, french onion
condensed |
Directions
In 3½ to 4-qt slow cooker, combine all ingredients; mix well.
Cover, cook on high setting for 2 to 4 hours or until thoroughly heated.
Or cover and cook on low setting for 8 to 9 hours.
