Mains · Recipes

No-Dice Chili

Seth Jovian
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Pretty much what you think of as the classic chili, though it wouldn't pass for chili in Texas because it has beans. Pretty easy to make because most of the ingredients are canned.
Prep Time20 minutes
Cook Time20 minutes
Slow Cooker time3 hours
Total Time3 hours 40 minutes
Course: Main Course
Cuisine: American
Keyword: bell peppers, chili peppers, ground chuck steak, kidney beans, onions, tomatoes
Servings: 8 people

Equipment

  • 1 slow cooker / crock pot
  • 1 skillet / frying pan
  • 1 wooden spoon
  • 1 colander

Ingredients

  • 1 lb ground chuck steak
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 32 oz Bush's Best dark red kidney beans (2 x 16 oz cans)
  • 29 oz Del Monte Diced Tomatoes – Zesty Chili Style (2 x 14.5 oz cans)
  • 16 oz tomato sauce (2 x 8 oz cans)
  • 10 oz Ro-tel diced tomatoes with some kind of peppers (chilies, jalapeños, etc) (1 x 10 oz can)
  • 4 oz Old El Paso chopped green chilies (1 x 4 oz can)
  • 1.25 oz McCormick's Original Chili Seasoning Mix (1 package)
  • McCormick's Hot Mexican-style chili powder

Instructions

  • Chop the onion and bell peppers (15 minutes)
    You can do this in a food processor, by roughly chopping the veggies and then using the "pulse" function several times.
    1 green bell pepper, 1 red bell pepper, 1 onion
  • Turn a stove-top burner onto medium
  • Put the skillet / frying pan on the burner
  • Add the ground chuck steak
    1 lb ground chuck steak
  • Cook until the chuck mostly browns, stirring occasionally with the wooden spoon (about 10 minutes)
  • While that's cooking, pour the kidney beans into the colander
    32 oz Bush's Best dark red kidney beans
  • Rinse and drain them
  • Add the kidney beans, seasoning, and all other canned ingredients to the crock pot.
    Add however much of the chili powder you want, according to the diners' tastes.
    16 oz tomato sauce, 29 oz Del Monte Diced Tomatoes – Zesty Chili Style, 10 oz Ro-tel diced tomatoes with some kind of peppers (chilies, jalapeños, etc), 4 oz Old El Paso chopped green chilies, 1.25 oz McCormick's Original Chili Seasoning Mix, McCormick's Hot Mexican-style chili powder
  • When the chuck is mostly browned, drain and discard the grease from the pan
  • Add in the chopped onion and peppers
  • Continue cooking and occasionally stirring until the chuck fully browns and the onions are translucent (about 5 minutes)
  • Add the meat and vegetable mixture to the crock pot
  • Stir it all well together
  • Cover the slow cooker with a dish towel, and place the lid on the towel. This prevents condensation moisture from dripping into the pot, which would make it too soupy.
  • Set the slow cooker on low and let it cook for at least 3 hours

Notes

Adapted from Kate’s mom, Jo-Ellen.