Slow Cooker Grilled Spicy Chili Glazed Riblets Recipes

SPICY SLOW-COOKED CHILI

Spicy Slow-Cooked Chili image

I love that I can put the ingredients in the slow cooker and forget about it for a few hours. If you like your chili thick, you'll enjoy this version.

Provided by Taste of Home

Categories Lunch

Time 4h15m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 pounds ground beef
2 to 3 hot chili peppers of your choice
3 cans (16 ounces each) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 teaspoons chili powder
2 teaspoons cider vinegar
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 to 1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
2 to 4 cups tomato juice

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice., Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.

Nutrition Facts : Calories 272 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 409mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein.

SPICY SLOW-COOKED CHILI

Spicy Slow-Cooked Chili image

This spicy and satisfying chili is made in the slow cooker. Start it before you head off to work, and return to a homemade meal ready to eat! I like to put two scoops of sour cream in with my bowl.

Provided by dandi

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 4h30m

Yield 10

Number Of Ingredients 12

Ingredients

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, drained
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
½ cup shredded Cheddar cheese

Steps:

Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
Garnish each serving with Cheddar cheese.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 22.3 g, Cholesterol 62.3 mg, Fat 13.8 g, Fiber 8.1 g, Protein 23.4 g, SaturatedFat 5.7 g, Sodium 1023.7 mg, Sugar 4.4 g

SOUTHWEST RIBLETS

Southwest Riblets image

15 minutes is all you need to prepare a spicy sauce for appetizer-style riblets that are finger-licking-good!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 1h50m

Yield 42

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
1 small onion, chopped (1/4 cup)
1/2 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 ounce unsweetened baking chocolate, grated
1 cup water
2 tablespoons cider vinegar
1 can (6 ounces) tomato paste
2 tablespoons sugar
3-pound rack fresh pork back ribs, cut lengthwise across bones in half

Steps:

Heat oil in 1-quart saucepan over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in red pepper, garlic and salt; reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted.
Pour water, vinegar and tomato paste into food processor or blender. Add onion mixture and sugar. Cover and process, or blend, until well blended.
Heat oven to 375°. Cut between pork back ribs to separate. Place in single layer in roasting pan. Pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake 45 to 55 minutes longer or until ribs are tender.

Nutrition Facts : Calories 80, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Appetize, Sodium 75 mg

HOT AND SPICY RIBLETS

Hot and Spicy Riblets image

Enjoy these hot and spicy pork ribs cooked all day - a mouth-watering appetizer!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 6h35m

Yield 30

Number Of Ingredients 8

Ingredients

1 rack (3 pounds) pork back ribs, cut lengthwise across bones in half, then cut into 1-rib pieces
3 cloves garlic, finely chopped
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chopped chipotle chiles in adobo sauce (from 7-ounce can)
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place riblets in cooker. Sprinkle with garlic.
Cover and cook on low heat setting 6 to 7 hours or until ribs are tender.
About 35 minutes before serving, mix remaining ingredients in 2-cup glass measuring cup or small bowl. Drain and discard juices from cooker. Pour or spoon sauce over riblets, stirring gently to coat evenly. Increase heat setting to high; cover and cook 25 to 30 minutes or until riblets are glazed.
Turn to low heat setting to serve. Riblets will hold on low heat setting up to 2 hours.

Nutrition Facts : Calories 105, Carbohydrate 4 g, Cholesterol 25 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 220 mg

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