Slow-Cooked Chunky Chili

“Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days.” —Margie Shaw, Greenbrier, Arkansas

Slow-Cooked Chunky Chili - freezer dinnersPhoto: Taste of Home
Servings Prep Time Cook Time
12servings (3 quarts) 15minutes 4hours
Servings Prep Time
12servings (3 quarts) 15minutes
Cook Time
Portions: servings (3 quarts)
Portions: servings (3 quarts)
  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. If desired, serve with shredded cheese, chopped onion and sour cream.
  3. Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.
Recipe Notes

Nutrition Facts
1 cup: 329 calories, 13g fat (4g saturated fat), 44mg cholesterol, 1158mg sodium, 33g carbohydrate (5g sugars, 9g fibre), 21g protein.