Time 8h45m Yield 8 Number Of Ingredients 13 Steps:
Place chicken in a medium pot with enough water to cover. Bring to a boil. Reduce heat and simmer until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place diced tomatoes, black beans, kidney beans, chile peppers, onions, chipotle peppers, garlic, and lime juice in a 6-quart slow cooker. Drain and cool chicken until easily handled. Shred chicken. Add to the slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Time 7h30m Yield 5-6 serving(s) Number Of Ingredients 15 Steps:
Heat a skillet over medium heat and add the sirloin, garlic, and onion. Cook until the beef is browned, 6-7 minutes. Transfer the sirloin mixture with a slotted spoon to a slow cooker and add the next 8 ingredients (through cumin). Season with salt and cook on low 6 hours. Stir in the tomato paste and taste for seasoning, adding more salt, if needed. Cook 1 hour longer. Divide the chili among 5-6 bowls and serve with chopped scallions and cheese, if desired.
Time 6h35m Yield 12 Number Of Ingredients 19 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker. Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture. Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
Time 8h Yield 4 servings Number Of Ingredients 12 Steps:
Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through. Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas.
Time 8h25m Yield Serves 6-8 Number Of Ingredients 16 Steps:
Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker. Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker. Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs. Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
Time 7h15m Yield 8 servings (2-1/2 quarts). Number Of Ingredients 13 Steps:
In a large bowl, combine beans, tomatoes, onion, green pepper, chipotle peppers, adobo sauce and garlic. In another bowl, combine beef, cumin, oregano, salt and pepper., Pour half of the tomato mixture into a 4- or 5-qt. slow cooker; add beef. Top with remaining tomato mixture. Cover and cook on low for 7-9 hours or until meat is tender. Serve with toppings of your choice. Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with toppings.
More about “slow cooker chipotle chili recipes”
Number Of Ingredients 15 Steps:
Open the cans of beans. Drain all liquid from the cans and give the beans and pour them into a colander. Give them a rinse and set aside. Peel sweet potato and chop into ½-inch pieces. Place all ingredients (except the lime juice and cilantro) into a slow cooker. Set slow cooker on low and the cooking time to 8 hours. When you are ready to eat the chili, scoop out the chicken breast. Using a fork, shred the meat. Add the meat back to the chili again and stir. Serve in bowls and top with cilantro if you like. Refrigerate leftovers in an airtight container.
