Chili Cowboy Casserole (Slow-Cooker) is a no-Fuss, dump and cook, hearty Chili
By now, you should know I am a sissie when it comes to hot dishes !
This recipe for a chili Cowboy Casserole can be adapted to suit your tastes. More or less chilies,,,, up to you. Mine turned out with just a hint of hot or maybe more like a medium heat.
Since it is made in the Slow-Cooker and needs no attention at all until done, you can go about doing whatever you like in the meantime.
I prepared mine, left it on low to do it’s thing and hubby and I left home to spend some time out with the kids.
When we returned, the house was filled with the most delicious smell and we could not wait to tuck in !
I would suggest that if you want to cook this in a shorter period of time, to set your slow-cooker on high and cook for 3 – 4 hours, otherwise, as per the recipe, 6 – 8 hours on low.
You may also like : Cowboy Breakfast (One-Pot)
Chili Cowboy Casserole (Slow-Cooker)
No-Fuss, dump and cook, hearty Chili Cowboy Casserole made in the Slow-Cooker
- 1 Onion chopped
- 1 Large Green Bell Pepper chopped
- 4 Medium Green Chilies chopped
- 1 kg Lean Ground Beef cooked and drained if necessary (2.2 pounds)
- 6 Large Potatoes skin on, scrubbed and cut into 1cm slices
- 1 can (410g) Red Kidney Beans drained, rinsed and drained again
- 1 can (400g) Tomato Soup Heat-n-Eat kind
- Salt and Black Pepper to taste
Mix the Onion, Green Bell Pepper and Chilies – place in the bottom of the slow-cooker.
Scoop the cooked Ground Beef over the Onion mixture – season lightly with Salt and Pepper.
Layer the Potato slices over the meat – season to taste again (lightly)
Pour the Red Kidney Beans over and finally the can of Tomato Soup – do not stir.
Cover and cook on LOW for 6 – 8 hours.
recipe source (adapted by me)here
Serve with crusty bread and a crunchy salad on the side.