Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, crock pot chili, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
A wonderfully easy chili recipe that can even be made overnight while you sleep.
It’s true; you can add everything in your slow cooker at 8 or 9 pm and let the chili cook overnight.
I think that sounds like a fabulous idea! You have lunch or dinner all ready for the next day without any hassle. I’d just turn the crock pot down to low once you wake up to keep the chili from scorching.
My husband and kids love eating this chili over macaroni noodles. We call this dish “chili mac”. It is actually very good but I prefer my chili with cornbread and lots of sour cream and shredded cheese.
Are you excited to give this yummy slow cooker chili a try? Hop on over to the next page for a list of ingredients and instructions. Happy crocking!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: I love eating this chili with shredded cheese and sour cream. Delicious!