Chili, Mid West Style
This is a mild chili from the Mid West. It is not like the South West style Chili but more like a soup or stew. I first had it about 50 years ago and I still love it today.
- Preparing Time: 45 minutes
- Total Time: 6 hours
- Served Person: 4
winter
fall
slow cook
soup
main dish
ground beef
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 tablespoon brown sugar
- salt and pepper to taste
- 2 teaspoon chili powder
- 3 slices bacon cut fine and browned
- 1 medium onion diced then browned
- 1 pound ground beef browned
- 1 12-oz cans tomato soup
- 1 pint tomato juice
- 1 12-oz cans dark red kidney beans undrained
- Carbohydrate 40.5750674891127 g
- Cholesterol 184.37713875 mg
- Fat 67.1439762498716 g
- Fiber 7.33210013152767 g
- Protein 47.5901087540485 g
- Saturated Fat 24.8427352998295 g
- Serving Size 1 1 Serving (582g)
- Sodium 731.791443259275 mg
- Sugar 33.2429673575851 g
- Trans Fat 15.6582769844769 g
- Calories 957 calories
Combine all the ingrediants in a crock pot and cook slowly. 6-8 hours. I double the amount of Chili Powder called for in the recipe. You can adjust to your taste. I normaly will triple the recipe which is a full crock pot. After cooking you can freeze some for later.
