Six-Can Chili

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  • 10 min prep time
  • 2 hr 10 min total time
  • 10 ingredients
  • 8 servings

Ingredients

1/2
cup barbecue sauce
1/4
cup cornmeal
1
teaspoon paprika
2
cans (15 oz each) chili without beans
1
can (28 oz) tomatoes (3 cups), undrained, cut up
1
can (15.5 oz) pinto beans or kidney beans, undrained
1
can (15 oz) caliente-style chili beans, undrained
1
can (10 oz) condensed French onion soup
Shredded Cheddar cheese, if desired
Sour cream, if desired

Directions

  1. 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except cheese and sour cream.
  2. 2 Cover; cook on High heat setting 2 to 4 hours to allow flavors to blend. Serve with Cheddar cheese and sour cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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