No Fuss Slow Cooker Chili Recipes

CLASSIC SLOW COOKER CHILI

Steps:

• In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder and cumin and stir to combine. Cook for another minute or so.
• Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
• Scoop the mixture into a round 6-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
• Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.
• Serve with shredded cheddar cheese, sour cream and any other chili toppings you like.

SLOW-COOKER CHILI

Steps:

• Mix the tomato paste and coffee in a small bowl; set aside. Toss the meat with the chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a 6-quart slow cooker. Stir in the beans (with their liquid), the coffee mixture and the tortilla chips.
• Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season with salt. Serve the chili with the rice; top with cheese, scallions and avocado.

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 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.