Slow-Cooked Chuncky Chili

Slow-Cooked Chunky Chili Recipe photo by Taste of Home

Slow-Cooked Chuncky Chili

• 1 pound bulk pork sausage

• 4 cans (16 ounces each) kidney beans, rinsed and drained

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained

• 2 cans (10 ounces each) diced tomatoes and green chilies, undrained

• 1 large onion, chopped

• 1 medium green pepper, chopped

• 1 envelope taco seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Directions

1. In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on high for 4-5 hours or until vegetables are tender. Serve desired amount. Cool the remaining chili; transfer to freezer bags or containers. Freeze for up to 3 months.
3. To use frozen chili: Thaw in the refrigerator; place in saucepan and heat through. Add water if desired. Yield: 3 quarts.

Originally published as Slow-Cooked Chunky Chili in Quick Cooking January/February 2001, p31

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