Time 8h20m Yield 10 servings (2-1/2 quarts). Number Of Ingredients 11 Steps:
In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.
Time 55m Yield 8 Number Of Ingredients 19 Steps:
In a large Dutch oven, heat the olive oil over medium heat. Brown the ground beef until no longer pink. Drain most of the fat from the ground beef. Push the ground beef to the sides of the pan and saute the onion and garlic in the middle until softened. Pour in beef stock, red wine, and balsamic vinegar. Stir in tomatoes, sun-dried tomatoes, tomato paste and black beans. Mix thoroughly. Sprinkle in the cayenne pepper, chili powder, salt, pepper, oregano, sage and sugar, then add the bay leaf. Mix thoroughly. Cover and simmer on lowest heat for 45 to 90 minutes.
Time 4h10m Yield 6 Number Of Ingredients 6 Steps:
Combine the chicken, green chilies, salsa, chicken bouillon, navy beans, and water in a slow cooker. Cook on High until the chicken falls apart, about 4 hours. Mash the chili with a potato masher to give a thicker texture, if desired.
Time 25m Yield 6 Number Of Ingredients 11 Steps:
In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.
Time 8h25m Yield 4 cups, 2 serving(s) Number Of Ingredients 11 Steps:
In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain off any juices. Transfer to a 1 1/2 quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours.
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.
More about “slow cooker chili ii recipes”
Time 8h15m Yield 8 Number Of Ingredients 16 Steps:
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Cover, and cook 8 hours on Low.
