SLOW COOKER CHILI
One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.
Provided by Jaclyn
Categories Soup
Time 6h25m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 415 kcal, Carbohydrate 38 g, Protein 32 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 595 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving
SLOW COOKER AWARD WINNING CHILI
One of the secret ingredients in this recipe is the beer, so don't leave it out. All of the alcohol will cook out but the unique sweet flavor remains. If you must, non-alcoholic beer can be used. You can make this chili as mild or hot as you like by adjusting the chili powder and cayenne pepper. Using this slow cooker method...
Provided by Donna Graffagnino
Categories Other Main Dishes
Time 8h30m
Number Of Ingredients 28
Steps:
- 1. Season ground beef, breakfast sausage and cubed sirloin with a good amount of garlic and onion powder and brown in a skillet with the bacon grease until completely cooked. Remove meat to a plate lined with paper towels to drain. Discard grease.
- 2. Turn slow cooker to High and add in order: chili stick and cooked ground meats. Let heat from cooked meats help melt the chili stick until they are blended together.
- 3. Add onions, bell pepper, celery, diced tomatoes, chili sauce, tomato paste, tomato sauce, can water, beef bouillon, beer, garlic, chili powder, chives, Lea & Perrin, and remaining dry seasonings. Mix well and let mixture come to a good simmer.
- 4. Reduce temperature to Low and set timer for 7 hours. Periodically check the mixture and stir. If it seems to need more liquid just add water, or tomato juice, (I use V-8).
- 5. About 1 hour before chili is finished cooking add the beans. Taste and adjust seasonings as needed. If you want more heat add the red chili flakes now. Serve with corn bread muffins and your choice of garnishes: sour cream, finely chopped onion, thinly sliced green onions, sliced or diced fresh or pickled jalapeno peppers, grated sharp cheddar cheese, and hot sauce.
- 6. *Note: This makes a very large amount. An 8 quart slow cooker will hold all of the chili mixture. Competition Tips: Always make this medium hot so that everyone can enjoy it and have plenty of cayenne, hot pepper sauce, red chili flakes, and chili powder on hand for those who want to spice up their bowl. Always make way more than you need for the competition because when the other contestants run out, you'll have some left for those who still want to eat. If they keep coming back to your chili, you'll most likely get the People's vote.
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