Dave The Cookers Chili Recipes

COUSIN DAVID'S SLOW COOKER BRISKET

Steps:

• Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

DAVE'S CHILI

Steps:

• Heat olive oil in a large pot.
• Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
• Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
• Reduce heat and simmer for an hour.
• Remove the chili pods and any stems that may have fallen off the pods.
• Add the bay leaves through the Mexican Chili Powder and stir.
• To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
• Add the Beans and Tomatoes.
• Mix well and bring to a boil.
• Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
• NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

DAVE'S OLD FASHIONED CHILI

Steps:

• In a frying pan, brown ground beef. Drain. Add remaining ingredients and drained ground beef into a 6 quart pot. Cover and simmer 1 to 1 1/2 hours, stirring every 15 minutes.
• A note added: "Dave likes to add fresh, chopped onions on top of his chili serving.".
• My note: I'm guessing that by "small red beans" he meant pinto beans.
• This yields 16 (8 ounce) servings.

DAVE "THE COOKER'S" CHILI

Steps:

• Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch chili-lime seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease.
• Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes.
• Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon chili-lime seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves.
• Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.

EASY SLOW COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes. Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Serve immediately, garnished with sour cream, green onions and corn chips, if desired.

WENDY'S COPYCAT CHILI IN THE SLOW COOKER

Steps:

• 1. Brown the ground beef well. Drain off the fat and add the ground beef to a 6 quart or larger slow cooker. 2. Add the remaining ingredients and stir well and cover. 3. Cook on Low for 8-10 hours or on High for 4-6 hours.