Slow Cooker Hearty Beef and Bean Chili
Recipe from Campbell's

Since this chili slowly simmers all day long, the flavors blend together to make each bite satisfying and delicious.



by 36  people


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Servings: 6
Prep Time: 15 mins
Total Time: 8 hrs 15 mins
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Ingredients
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    1 1/2  pounds 
    ground beef
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    1   
    large onion, chopped (about 1 cup)
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    2   
    cloves garlic, minced
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    1  10 3/4 ounce can 
    Campbell's® Condensed Tomato Soup
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    1  14 1/2 ounce can 
    diced tomatoes
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    1/2  cup 
    water
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    2  15  ounce cans 
    red kidney beans, rinsed and drained
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    1/4  cup 
    chili powder
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    2   teaspoons 
    ground cumin

Directions
1.
Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
2.
Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
3.
Cover and cook on LOW for 8 to 9 hours.*
4.
*Or on HIGH for 4 to 5 hours.
5.
Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing. For dessert serve caramel or vanilla flan.
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Related Recipe
S O B Texas Chili
S O B Texas Chili

This chili recipe has been handed down in our Texas family for generations. We're not sure, but our best guess is it originated sometime in the second half of the 1800's. It has been modified slightly (i.e., original recipe called for 5 pounds beef, 1 pound tallow), but is essentially true to the original. It has not fallen prey to fad ingredients or the desire for heat. It is a great, traditional bowl of Texas chili. My father, Bob, perfected the recipe (hence the name) and while it can't boast a litany of chili championships (because it's never been entered), it has been the champion of countless gatherings of family and friends for over a century. The chili was a staple of our household growing up and is as nostalgic for me as any comfort food I know.

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