Chilli In A Slow Cooker Recipes

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 COOKER BEEF CHILI

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
• Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.

SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

SLOW COOKER CHILLI

Steps:

• Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
• Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

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.

SLOW-COOKER BACON CHILI

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels. Reserve 1/4 cup; cover and refrigerate until ready to serve. Add remaining bacon to slow cooker.
• Reserve 1 tablespoon drippings in skillet. Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add beef mixture to slow cooker; stir in remaining chili ingredients. Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours. Serve with reserved bacon and Toppings.

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.

SLOW COOKER CHILI

Steps:

• Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
• Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
• When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

SLOW-COOKER COUNTRY STYLE PORK RIBS

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. Place ribs in slow cooker. In medium bowl, mix all remaining ingredients. Pour over ribs.
• Cover; cook on Low heat setting 9 to 10 hours.