Cook meat, onions, and garlic in a medium skillet over medium heat until meat is browned; drain and transfer to a greased 5-to-6-quart slow cooker.
Recipe
Author
Hy-Vee Monthly Ad
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. ground chuck | ||
| 2 large yellow onions, chopped | ||
| 3 clove(s) garlic, minced | ||
| 3 (15.5-oz. each) cans Hy-Vee chili-style beans in chili gravy | ||
| 1 (15-oz.) can Hy-Vee light red kidney beans, drained and rinsed | ||
| 1 (28-oz.) can Hy-Vee crushed tomatoes | ||
| 1 (14.5-oz.) can Hy-Vee diced tomatoes | ||
| 1 (14.5-oz.) can Hy-Vee beef broth | ||
| 1 (6-oz.) can Hy-Vee tomato paste | ||
| 1 tbsp. Hy-Vee chili powder | ||
| 1 tsp. Hy-Vee oregano | ||
| ½ tsp. Hy-Vee ground cumin | ||
| ¼ tsp. Hy-Vee black pepper | ||
| Optional toppings, as desired |
Things To Grab
- Medium skillet
- Hy-Vee nonstick cooking spray
- 5-to-6-quart slow cooker
Directions
Add chili beans in gravy, kidney beans, crushed and diced tomatoes, broth, tomato paste, chili powder, oregano, cumin, and black pepper.
Cover and cook on LOW for 6 to 8 hours. Serve with optional toppings, if desired.
Nutrition facts
Servings
380 Calories per serving
1-1/2 cups
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 55mg
- Sodium: 940mg
- Total Carbohydrates: 35g
- Protein: 23g
Daily Values
0%
Iron 30%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Hy-Vee Monthly Ad September 2018