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Prep Time: 5 Minutes Cook Time: 490 Minutes |
Ready In: 495 Minutes Servings: 6 |
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I wanted to make a delicious Crockpot® chili that didn't take an hour to prepare. This one, you just open cans and dump them in! You can let this cook all day or it's ready after a couple of hours. Ingredients:
1 pound ground beef |
6 cloves garlic, finely chopped - or more to taste |
2 tablespoons dried oregano |
2 teaspoons chili powder |
1 tablespoon dried basil |
2 (15 ounce) cans light red kidney beans, drained and rinsed |
2 (15 ounce) cans dark red kidney beans, drained and rinsed |
3 (14.5 ounce) cans diced tomatoes |
2 (15 ounce) cans corn |
3 tablespoons white sugar |
salt and ground black pepper to taste |
Directions:
1. Crumble ground beef into a skillet over medium heat. Stir garlic, oregano, chili powder, and basil into the beef; cook and stir until beef is completely browned, 7 to 10 minutes.
2. Combine light red kidney beans, dark red kidney beans, diced tomatoes, and corn in crock of a slow cooker. Stir cooked ground beef into the bean mixture.
3. Cook on Medium-Low for 2 hours. Stir sugar into the chili and continue cooking as long as you can wait, at least 6 hours. Season with salt and black pepper to serve.
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