Crock Pot Or Stove Top Chili Recipes

MAMA T'S CROCK POT OR STOVE TOP CHILI

Mama T's Crock Pot or Stove Top Chili image

Make and share this Mama T's Crock Pot or Stove Top Chili recipe from Food.com.

Provided by Mama T of Two

Categories Low Cholesterol

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans chili beans, in mild sauce
2 (14 1/2 ounce) cans diced tomatoes
2 lbs ground beef or 2 lbs turkey, browned and drained
1 1/2 cups white onions, diced
2 garlic cloves
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons cumin
1 teaspoon salt
1 (4 ounce) can of diced green chilies (optional)

Steps:

Put all ingredients into pot and cook on high until bubbling, reduce heat and simmer for 1 hour.
You can also put this in the crock pot on low for 10 hours or high for 6.

CROCK POT (OR STOVE TOP) CHILI

Crock Pot (Or Stove Top) Chili image

This chili isn't quite Cincinnati-style, but not Texas-style either. It is a yummy combo of both; not too sweet, not to chunky, just right! My husband requests it so much I can make it without thinking. It is really simple to make, easy on the budget, and you can make it in the morning and not worry about it till diner time.

Provided by Danac210

Categories Beans

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs ground beef
2 (15 ounce) cans of hormel chunky chili with beans
1 (12 ounce) can hunts tomato paste
4 roma tomatoes, cut into large chunks (the small, bright red ones)
1/2 small yellow onion, finely grated
2 dashes Tabasco sauce
1 dash salt
2 dashes black pepper
2 dashes red peppers
1 dash garlic salt
3 dashes cinnamon (trust me, without it the chili will be too spicy)
1/2 cup hot water

Steps:

Basically just separate the ground beef so it is loose and dump all the other ingredients on top of it in the crock pot(or large pot on a burner set to low heat); mix well.
Cover and leave in crock pot on low for 6 (give or take a little is fine) hours.
If making on stove top reduce cook time to 4 hours.
I top a big bowl of this with oyster crackers and sharp cheddar cheese, but it can be served over spaghetti noodles if you prefer.

STOVETOP CHILI

Stovetop Chili image

Need a no-brainer, great chili recipe? One that is made with pantry ingredients, is flavorful enough for adults, but not too spicy for kids? Our Stovetop Chili checks all the boxes and more. Not only that, but it makes a great freezer meal. Yes, you can freeze chili! We'll show you how. P.S. Or, use this Instant Pot Chili recipe to make it in the pressure cooker.

Provided by Thriving Home

Categories Soup

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

1-2 tablespoons avocado oil or olive oil
1 medium onion, diced
2 cloves of garlic, minced
1 pound lean ground beef
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
2 (8 ounce) cans tomato sauce
2 cups beef broth
1 tablespoon tomato paste
1 (28 ounce) can petite diced tomatoes
3 tablespoons chili powder
1 tablespoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

In a large stock pot or dutch oven over medium-high heat, heat the oil. Once the oil is shimmery, add in the onions and saute until tender, about 4-5 minutes. Add in the garlic and saute another 30-60 seconds.
Add ground beef to the pot and cook until no more pink is visible. Drain excess fat if necessary. (Tip: Place a metal colander over a large bowl and drain the meat. Then discard the cooled grease into the trash later.)
Stir in the kidney beans, black beans, tomato sauce, broth, tomato paste, diced tomatoes, chili powder, cumin, cayenne, salt, and pepper. (Freezing instructions begin here.)
Bring to a boil, stirring almost constantly, and then reduce to a simmer. Simmer for about 20 minutes, stirring regularly to avoid scorching the bottom.
Taste and adjust salt and pepper amounts. Serve topped with your favorite chili toppings, like shredded cheese, sour cream, avocado, green onion, or any other favorite toppings.

Nutrition Facts : Calories 264 calories, Sugar 6.2 g, Sodium 967.7 mg, Fat 6.2 g, SaturatedFat 1.7 g, TransFat 0.1 g, Carbohydrate 28.5 g, Fiber 9.8 g, Protein 25.9 g, Cholesterol 45.2 mg

THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)

The Perfect Chili (For Slow Cooker or Modify for Stove Top) image

I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!

Provided by Natalia 3

Categories Low Cholesterol

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can kidney beans (drained and rinsed)
1 (14 1/2 ounce) can baked beans (undrained, I used Bush's vegetarian beans)
2 (14 1/2 ounce) cans diced tomatoes (with juice)
1 green bell pepper (chopped)
1/2 onion (chopped)
1 large garlic clove (or 2 small, chopped)
2 stalks celery (diced)
1 lb lean ground beef (or other meat)
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes (more or less for desired heat)
1 teaspoon salt (to taste)

Steps:

Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
Stir in the spices.
Cook on high for 1-2 hours (or until the chili is very hot and simmering).
Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
Taste, adjust seasonings and serve.

Nutrition Facts : Calories 369.3, Fat 10.7, SaturatedFat 4, Cholesterol 59, Sodium 1433.4, Carbohydrate 44, Fiber 10.7, Sugar 16.6, Protein 28.5

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