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 cans light red kidney beans , 15 ounce
- 2 cans dark red kidney beans , 15 ounce
- 3 cans diced tomatoes , 14.5 ounce
- 2 cans corn , 15 ounce
- 3 tablespoons white sugar
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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