Slow Cooker Potato Stick Chili

Men Can Cook Chef Level: Lightweight

Yields 8 servings

Intro

Slow Cooker Potato Stick Chili is a simple dumb and heat recipe that is great for fall & winter. The salty crunch of the Potato stick really makes this an enjoyable meal. I used the UTZ brand of Potato sticks because they have a quality crunch and they are of great quality for a chip. You can use what you find at your local store. Slow Cooker Potato Stick Chili is great for when you have to feed a few friends that stop by for a game or a fight. Not much to say about this one it just taste great and is super easy to do!

If you need a slow cooker pick one up through our SHOP link!

Men you can do this!

Men you can also make my favorite Chili just click here! (Better Quality recipe, but not as fun or easy)

Ingredients

2 15oz Cans of Chili (Any will do I used Hormel)
1 large Green Pepper
15oz Dark Red Kidney Beans
3 Cups of Chopped Celery
8oz of Shredded Cheddar Cheese
16oz Sour Cream
2 Jalapeno Peppers
8oz potato sticks (About 8oz maybe a little more)

Directions

Spray your slow cooker with a cooking spray.
Cover the bottom with a layer of potato sticks around half of the 8oz.
Add in a spread the Chili as the second layer.
Drain the Dark Red Kidney Beans and then add them to the slow cooker.
Add in the chopped up green pepper.
Add in the next layer the celery.
Sprinkle a layer of Shredded Cheddar Cheese over the celery. About half of the cheese.
Now put in a layer of the potato sticks.
Sour cream goes on next use a spoon to spread it out as evenly as possible.
Another Layer of Cheese followed by a light layer of potato sticks and perfect placement of your Jalapenos.
Cook on High for 2 hours and this will leave your Green peppers and Celery a little crunchy. If you don’t like that you can go for 4 hours and soften them up.
You can also cook it on low for 4 or 8 hours depending on your crunch preference.
Bowl and add a little more of the Potato sticks for crunch and fun! Enjoy your bowl!