Chili Cowboy Casserole (Slow-Cooker)

No-Fuss, dump and cook, hearty Chili Cowboy Casserole made in the Slow-Cooker
This Chili Cowboy Casserole is a no-fuss, delicious Slow-Cooker meal ~ smells amazing ! and tastes even better !

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 !

This Chili Cowboy Casserole is a no-fuss, delicious Slow-Cooker meal ~ smells amazing ! and tastes even better !

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.

This Chili Cowboy Casserole is a no-fuss, delicious Slow-Cooker meal ~ smells amazing ! and tastes even better !

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Chili Cowboy Casserole (Slow-Cooker)
Prep Time
15 mins
Cook Time
6 hr
Total Time
6 hr 15 mins
 

No-Fuss, dump and cook, hearty Chili Cowboy Casserole made in the Slow-Cooker

Course: Main Course
Servings: 6
Author: Linda Nortje
Ingredients
  • 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
Instructions
  1. Mix the Onion, Green Bell Pepper and Chilies – place in the bottom of the slow-cooker.
  2. Scoop the cooked Ground Beef over the Onion mixture – season lightly with Salt and Pepper.
  3. Layer the Potato slices over the meat – season to taste again (lightly)
  4. Pour the Red Kidney Beans over and finally the can of Tomato Soup – do not stir.
  5. Cover and cook on LOW for 6 – 8 hours.
Recipe Notes

recipe source (adapted by me)here

Serve with crusty bread and a crunchy salad on the side.

LINDA

14 thoughts on “Chili Cowboy Casserole (Slow-Cooker)”

  1. I'm making this right now. But I'm wondering…no spices? Chili powder, cumin, garlic? As it is, I used 3 cans of kidney beans, 2 cans tomato soup, got lost with the potatoes, and a can of diced tomatoes. Wish me luck. Should be done in 4-1/5 to 5 hrs.

    1. That's what makes this recipe so awesome, Walter ! Absolutely no spices, but heaps of flavor. Let me know how your casserole turned out ? (replying here as your e-mail is not attached to your comment)

    2. It came out awesome. The diced tomatoes and the extra can of soup made a terrific sauce. Just right. My wife has plans next time, to try stew meat, button mushrooms, baby corn, turnips, and carrots. Should call it "Cowboy Stew". Thank you for the recipe. Oh. Almost forgot. By the time we got to the sliced potatoes, my 6qt. crockpot was full. Had to put it into an 8qt. for the rest of the ingredients. Good thing we used a cooking bag. Eassy to transsfer over.

  2. We love this recipe. I've made it a couple of times, already. Thank you. 🙂 I add just a bit, maybe half a cup, of medium salsa to the bottom layer with the peppers and onion because I love spicy. 😉 Also, I add a few peas, a cup at most, between the potatoes and beans, you can barely taste them but it adds to the 'veg' content. We will make this often. 🙂

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