The Ultimate Slow Cooked Chili Recipes

CROCKPOT CHILI RECIPE

Steps:

• Brown the ground beef and sausage in a large skillet over medium heat until mostly cooked through. A little pink is fine.
• Add the diced onion, bell pepper, and garlic and stir to combine. Cooking cooking over medium heat until onion is translucent.
• Transfer the beef mixture to a 6 quart crockpot or slow cooker.
• Add the kidney and pinto beans.
• Top with diced tomatoes, tomato paste, tomato sauce, Worcestershire sauce, beef broth and hot sauce.
• Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, pepper and sugar). Stir to combine
• Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally.
• Serve with desired toppings such as shredded cheese, sour cream, corn chips, tortilla chips, etc.

SLOW COOKER CHILLI CON CARNE

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.

THE ULTIMATE CHILI

Steps:

• In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
• In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
• Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.

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.

THE ULTIMATE SLOW COOKED CHILI

Steps:

• Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
• Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
• Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

CROCKPOT CHILI (COOK-OFF WINNER!)

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Remove to a paper towel-lined plate and dab off the excess grease. Set aside.
• Reserve the bacon grease in the skillet. Remove the stem and seeds from the peppers. Finely chop.
• Finely chop the celery. Remove the peel of the onion and finely chop. Chop the jalapeño pepper and remove the seeds if desired -- leave them in for extra heat.*
• Add the peppers, celery, onion, and jalapeño pepper to the skillet with the reserved bacon grease. Saute the veggies over medium heat until tender. Transfer to the slow cooker.
• Add in the three cans of chili beans (undrained and do not rinse), petite diced tomatoes, and tomato paste.
• In the same skillet used to cook the bacon and veggies, cook the ground chuck and Italian sausage over medium-high heat until no longer pink. Drain off all the fat and add to the slow cooker.
• Add all the seasonings to the crockpot. Crumble the bacon (or chop) into very small pieces and stir that in the crockpot. Or reserve the bacon in the fridge and add at the end. Stir everything together.
• Cover and cook on low for 6-8 hours. Taste and adjust seasonings (salt, pepper, chili powder, etc.) Enjoy with fresh cilantro, sour cream and Cheddar cheese.

SLOW COOKER CHILI

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.

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.