A few months ago we had several cans of things we needed to use up so we created a new chili out of them. This is a very rich, tomato-y chili with a thick sauce. It smells wonderful so I can imagine how tasty it is. (I can’t eat it.)

David gave it a big thumbs up and so we’ve made it a few times since then. It’s different from my Super Easy Crockpot Chili although you will see some overlap. This chili is much richer. We’ve named it David’s Slow Cooker Pantry Chili.

Here are the exact brands we used. You can substitute, but naturally the results will vary based on what you choose. For example, I would expect switching out regular diced tomatoes for the fire roasted tomatoes to make a significant difference in the overall flavor.

Ingredients

• Muir Glen Fire Roasted Diced Tomatoes (15 oz)
• Contadina Tomato Paste (6 oz)
• Muir Glen Tomato Sauce (15 oz)
• Bush’s Light Red Kidney Beans, rinsed (16 oz)
• Brooks Mild Chili Beans (40 oz)
• McCormick Chili Mix Packet (Original)
• 1 pound of ground round

Directions

• Brown the ground beef in fry pan and drain off excess fat.
• Mix all ingredients in slow cooker.
• Cook on high for a few hours or simmer at a lower temperatures for longer.
• Serve with shredded sharp cheddar on top.

Enjoy!

You can see a list of all of my recipes under Sallie’s Favorite Comfort Food Recipes. If you do try one of my recipes and like it, please come back and let me know in a comment. I truly do appreciate it when people do so!