Six Can Slow Cooker Chili

chef.rylan's picture

Jan. 10, 2012

Ingredients

Cornmeal 1/4 Cup (4 tbs)
Paprika 1 Teaspoon
Prepared barbecue sauce 1/2 Cup (8 tbs)
Canned tomatoes 28 Ounce , undrained, cut up (1 can / 3 cups)
Canned chili without beans 30 Ounce (2 cans, 15 ounce each)
Canned pinto beans/Canned kidney beans 15 1/2 Ounce , undrained (1 can)
Canned chili beans 15 Ounce , undrained (1 can, Caliente style)
Condensed french onion soup 10 1/2 Ounce (1 can)

Directions

MAKING

1. In a slow cooker add all ingredients and mix well.

2. Cook on high setting for 2 to 4 hours.

3. Alternately cook for 1 hour on high setting. Decrease heat to low and cook for 8 to.9 hours.

SERVING

4. Garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 628Calories from Fat 192

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol

Sodium 3454 mg143.92%

Total Carbohydrates 89 g29.7%

Dietary Fiber 25 g100%

Sugars 14 g

Protein 28 g56%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet