BEST EASY SLOW COOKER BEEF CHILI RECIPE
The easy slow cooker recipe makes the best chili ever! Beef is simmered with beans, onions, garlic, tomatoes and spices. Delicious!
Provided by MelanieCooks.com
Categories Beef
Time 3h5m
Number Of Ingredients 12
Steps:
- Put all ingredients in a slow cooker and stir with a spoon to break apart the meat.
- Cook for 3 hours on High or 6 hours on Low.
- Stir well before serving to break apart the chunks of ground beef.
- Laddle into bowls to serve and top with optional toppings.
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
"MELANIE'S" CHICKEN CHILI
Years ago, I started experimenting with a Chicken variety of my mom's old basic chili recipe. I never, ever make a chili the same way - that's the beauty of it. Just use what you have in your pantry or what you are craving....there's really no way you can go wrong. Every time, I make chili with chicken it is different. For my family & friends who think there is an actual "melanie's chicken chili recipe", here's my attempt to finally publish it with approximate ingredients for you. Feel free to mix it up anyway you please - but my biggest rule is please don't use canned diced chilies in that acidic gross tasting preservative juice - yeah you know what I'm talking about and GROSS!
Provided by Melanie B.
Categories Chicken
Time 1h30m
Yield 35 serving(s)
Number Of Ingredients 22
Steps:
- Heat a large stock pot to mediumheat with Olive Oil. Add Onion and Peppers. Season with a pinch of salt & pepper. Cook until softened - about 2-3 minutes.
- Add the Chicken. Season with a pinch of Salt and Pepper. Cook until white, and cooked through. About 3-4 minutes.
- Add the Tomatoes, Beans, Garlic, and Corn. Season with Salt and Pepper. Cook for 2-3 minutes.
- Add all of the spices and the Adobo Sauce.
- Add Chicken Stock. You may want more or less chicken stock depending on your desired consistency. I like mine fairly thick. Bring to a boil. Reduce to a rapid simmer. Simmer for about 30-60 minutes -- all up to you -- the longer and lower temperature the better.
- Add Corn Meal and Cheese to thicken a little at a time. Stir rapidly to avoid lumps. Simmer for another 15 minutes or so. You may need to add more corn meal and/or cheese to obtain your desired thickness.
- Check for seasoning -- you may want to add more salt and pepper to fit your taste. Also, add more Cayenne or Chili Powder for heat and depth.
- Once the desired thickness and seasoning is achieved, the chili is technically ready to serve. I often like to turn the heat down to low and cook longer -- anywhere from 15 minutes to hours. This continues to intensify the flavors and thicken the Chili.
- Serve in a bowl with a sprinkle of fresh cilantro, scallions, cheddar cheese, and a spoonful of sour cream. Fresh corn tortillas, cornbread, and garlic-jalapeno focaccia bread go well with this also
- You can vary this in any way - often I'll use shredded rotisserie chicken or different types of beans. Also, you can omit the tomatoes, adobo sauce and red powders all together and use roasted, seeded and peeled green chiles. If you like more of that east coat/midwestern style chili use ground chicken or turkey and add some tomato paste instead of the cheese/cornmeal to thicken. You can also omit the meat altogether and add extra beans & vegetables.
- This recipe also works well in the crock pot left cooking all day using dried & soaked beans - I like the health benefits of this myself.
Nutrition Facts : Calories 126.4, Fat 4.6, SaturatedFat 1.3, Cholesterol 19, Sodium 107.7, Carbohydrate 12.2, Fiber 2.6, Sugar 1.8, Protein 9.5
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