Slow Cooker Beef And Two Bean Chili Recipes

SLOW COOKER CHILI II

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.

CLASSIC BEEF AND BEAN SLOW COOKER CHILI

Steps:

• To a large skillet, add oil and heat over MED to MED-HIGH heat. Add onions and bell pepper and cook, stirring occasionally, until softened and very fragrant, about 5 minutes.
• Add ground beef and cook about 5 minutes, crumbling with a wooden spoon or potato masher, until beef is no longer pink. Drain any excess fat, and return beef mixture to skillet.
• Add salt, chili powder, cumin and black pepper and minced garlic, and cook about a minute.
• Transfer beef mixture to the bottom of slow cooker. Add crushed tomatoes, tomato sauce, beans and green chiles, and stir well to combine. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours.
• Taste chili and season with salt and black pepper if needed. Serve with any desired toppings and enjoy!

BEAN & BEEF SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW COOKER BEEF AND BEAN CHILI

Steps:

• Heat a large skillet or Dutch oven over medium heat. Add the oil. When the oil starts to shimmer, add the onion, garlic, bell pepper, and jalapeno. Sauté, stirring occasionally for 5 minutes or until onions and peppers just start to soften.
• Add ground beef, chili powder, cumin, smoked paprika, salt, and black pepper. Use a large spoon to spatula to break up the meat. Cook, stirring occasionally until beef is almost cooked through.
• Transfer beef mixture to a 6-quart slow cooker. Add all remaining ingredients. Stir to combine. Place the lid on the slow cooker and cook on low for 8 hours (or high for 4-5 hours).
• Taste and adjust seasonings as desired. Serve with desired toppings.

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

SLOW-COOKER BEEF AND TWO-BEAN CHILI

Steps:

• For the Cumin-Cilantro Sour Cream:
• In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
• For the chili:
• Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
• Cover and cook on high for 5 hours or on low for 8 to 10 hours.
• Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

SLOW-COOKED TWO-BEAN CHILI

Steps:

• In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.

SLOW COOKER PINTO BEAN CHILI WITH GROUND BEEF

Steps:

• Gather the ingredients.
• Rinse and sort the pinto beans, picking out any malformed beans or small stones.
• Combine the pinto beans and water in crock pot.
• Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
• Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened.
• Transfer to the slow cooker.
• Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
• Drain thoroughly and transfer to the slow cooker.
• Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
• Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
• Top chili servings with your favorite optional garnishes.

SLOW COOKER HEARTY BEEF AND BEAN CHILI RECIPE

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until well browned, stirring often to separate meat
• Pour off any fat
• Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker
• Cover and cook on LOW for 8 to 9 hours
• * *Or on HIGH for 4 to 5 hours
• Serving Suggestion: Serve with slices of cornbread and a romaine salad tossed with fresh chopped basil and chives and Italian salad dressing
• For dessert serve caramel or vanilla flan

CAMPBELL'S® SLOW COOKER HEARTY BEEF AND BEAN CHILI

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
• Stir the beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in a 3 1/2-quart slow cooker.
• Cover and cook on LOW for 8 to 9 hours.*