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Chili Cowboy Casserole (Slow-Cooker)
Linda Nortje
Chili Cowboy Casserole (Slow-Cooker) is a no-Fuss, dump and cook, hearty Chili. The smell whilst cooking is heavenly !
4.92
from
23
votes
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Pin Recipe
Course
Dinner
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
6
Servings
Calories
752
kcal
Ingredients
1x
2x
3x
1
Onion chopped
1
Green Bell Pepper
large, chopped
4
Green Chilies
medium, chopped
1
kilogram
Lean Ground Beef
cooked and drained if necessary (2.2 pounds)
6
Potatoes
large, skin on, scrubbed and cut into 1cm slices
1
can
410 grams Red Kidney Beans drained, rinsed and drained again (14 oz)
1
can
400 grams Tomato Soup, Heat-n-Eat type (14 oz)
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
Nutrition Facts
Chili Cowboy Casserole (Slow-Cooker)
Serving Size
1 Servings
Amount per Serving
Calories
752
% Daily Value*
Fat
21
g
32
%
Saturated Fat
8
g
50
%
Trans Fat
1
g
Polyunsaturated Fat
10
g
Cholesterol
150
mg
50
%
Sodium
521
mg
23
%
Carbohydrates
80
g
27
%
Fiber
10
g
42
%
Sugar
8
g
9
%
Protein
60
g
120
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.