It takes a bit of forethought, as the chili is tastiest when cooked at least three hours, but the prep time is short enough that you can throw all the ingredients together during breakfast or lunch and then return to your busy day.
Nashville Wife’s Slow-Cooker Chili
1 lb ground beef
1 28-oz can diced tomatoes
1 6-oz can tomato sauce
2 16-oz cans kidney beans
1 15-oz can tomato juice
1 small shredded zucchini*
Chili powder to taste
Salt to taste
Diced jalapeno pepper (optional)
Hot sauce (optional)
- Brown ground beef, and season with chili powder. Drain grease, and add meat to slow-cooker.
- Add tomatoes, tomato sauce, kidney beans, tomato juice, and zucchini to slow-cooker, and stir.
- Stir in approximately 2 teaspoons of chili powder and 1 teaspoon of salt.
- If you like your chili hot, add diced jalapenos and hot sauce. (Those are my husband’s favorite ingredients.)
- Cook on high for at least three hours.
- Add additional chili powder and salt as needed.
- Serve with your favorite chili fixins. (We like crackers and shredded cheese.)
*A friend gave us several large, homegrown zucchinis this summer. I shredded and froze them in portions that are the right size for this recipe.