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Chili Cowboy Casserole (Slow-Cooker)

Chili Cowboy Casserole (Slow-Cooker) is a no-Fuss, dump and cook, hearty Chili. The smell whilst cooking is heavenly !

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)

Yield: 6 Servings

Chili Cowboy Casserole (Slow-Cooker)

Chili Cowboy Casserole (Slow-Cooker)

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

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 1 Onion chopped
  • 1 Green Bell Pepper, large, chopped
  • 4 Green Chilies, medium, chopped
  • 1 kg Lean Ground Beef, cooked and drained if necessary (2.2 pounds)
  • 6 Potatoes, large, 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. Combine 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

Notes

recipe source (adapted by me) here

Nutrition Information

Yield

6 Servings

Serving Size

1

Amount Per Serving Calories 752Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 10gCholesterol 150mgSodium 521mgCarbohydrates 80gFiber 10gSugar 8gProtein 60g

Nutrition value is not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

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

Linked up at: Weekend Potluck – The Country Cook

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Pam

Saturday 6th of July 2019

Oh, this looks like something my husband and I would both love. I don't have any tomato soup right now but would love to make this today. I wonder if a can of chopped tomatoes could sub for the soup? Or some pasta sauce, thinned out a bit? What do you think?

Linda Nortje

Saturday 6th of July 2019

Pam, I think pasta sauce would work just fine. If the thickness is more or less the same as the soup it should work. I think even canned chopped tomatoes blitzed a minute or so would be totally ok. Let me know how the casserole turned out and which you have used ?

Mary N

Tuesday 23rd of August 2016

Thanks for yet another delicious share at Weekend Potluck, Linda! This is a prefect fall recipe!

Christine Everyday

Monday 13th of June 2016

Oh wow, this looks SO tasty!

Scarlett

Thursday 9th of June 2016

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. :)

Linda Nortje

Friday 10th of June 2016

I am glad you enjoy the recipe, Scarlett ! Your additions sound delicious and I will try them as well :-)

Walter Grzelewski

Sunday 14th of February 2016

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.

Walter Grzelewski

Monday 15th of February 2016

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.

Linda Nortje

Monday 15th of February 2016

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)

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