Time 2h15m Number Of Ingredients 20 Steps:
Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent. Transfer the beef mixture to a 6 quart crockpot or slow cooker. Add the kidney and pinto beans. Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally. Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.
Time 3h15m Yield 8 serving(s) Number Of Ingredients 15 Steps:
Mix all ingredients in Crock Pot. Cover; cook on HIGH for 3 to 4 hours. Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.
Time 8h Yield 6 to 8 servings Number Of Ingredients 22 Steps:
Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl. Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes. Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes. Serve: Allow it to “rest” for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.
Time 6h45m Yield 10 Number Of Ingredients 23 Steps:
Step 1 Start off by getting your veggies ready first. Roughly chop the green pepper, removing the seeds along with the celery. Step 2 Now seed a jalapeno, remember the seeds and membrane give the heat so remove more for lower heat less for higher heat chili. Now peel and dice the onion. Step 3 In an iron pan on the stove you’ll want to cook off the bacon, once done remove and drain on a paper towel. Now cook the veggies in the fat for about 5 mins or till soft and translucent. Drain as much of the left over fat off, now cook the ground beef in the same pan, use the back of a spatula to keep breaking the meat down while it fully cooks. Step 4 Measure and mix all the spices in a small bowl Step 5 Now it’s time to put everything together in our slow cooker aka crockpot. Combine the beef consommé or beef stock with the tomato paste and stir together. Add the Worcestershire sauce along with your spices and blend all that together. Taste and adjust if needed. Add the tomatoes with the juice from the cans, add the beef and veggies, chop and add the bacon. Cover and cook on low for about 6 hours!
Yield 5 servings Number Of Ingredients 19 Steps:
Brown your choice of ground meat in a large skillet on medium-high heat. Stir often till thoroughly cooked, Drain in a small-holed colander, rinse with hot water to get rid of excess grease, drain. Place meat in the crockpot (Don’t turn the crockpot on until the rest of the ingredients are done). Heat butter and oil In a skillet over medium-high heat. Cook and stir onions and bell peppers for 5-6 minutes, add garlic, and cook 1 minute until fragrant. Pour onions, peppers for 5-6 minutes, add garlic, and cook 1 minute until fragrant. Pour onions, peppers, garlic into the crock pot and turn the crockpot to high heat. Add all remaining ingredients and stir until seasoning packets are combined into sauce. Stir every ½ hour. Cook on high heat for 1-2 hours. Then turn to warm while serving dinner When ready to serve: warm chili in crockpot and serve with optional toppings, if desired. Enjoy!
Time 4h30m Yield 6 to 8 servings Number Of Ingredients 27 Steps:
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan. Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.) When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
More about “crock pot chili by rose recipes”
Time 3h20m Yield 16 serving(s) Number Of Ingredients 15 Steps:
Brown ground beef in frying pan; pour off extra fat. Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients. Cook on low heat for 3 hours.
