Make Ahead Hearty Chili

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For busy fall nights this make ahead chili is not only delicious but also comes together while you are running around checking things off your to do list.

Recipe Ingredients

  • 2 tablespoons Canola Oil
  • 1 large Green Pepper, chopped
  • 1 large Onion, chopped
  • 2 large Garlic, minced
  • 3 pounds Lean Ground Beef
  • 2 cans Stewed Tomatoes, Undrained
  • 2 cans Tomato Sauce, 8 Ounces Each
  • 2 cans Green Chilies, 4 Ounces Each
  • 1/2 cup Parsley, chopped
  • 2 tablespoons Chili powder
  • 1 1/4 teaspoons Salt
  • 1 teaspoon Paprika
  • 1 package Bowtie Pasta, Use your favorite pasta or rice!


1. In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker.


2. Working in batches if necessary, cook beef in the same skillet over medium-high heat for 8-10 minutes or until no longer pink, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker.


3. Stir tomatoes, tomato sauce, chilies, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and toppings as desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary. Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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