Your New Favorite Crock Pot Chili Con Carne Without Beans Recipes

YOUR NEW FAVORITE CROCK POT CHILI CON CARNE - WITHOUT BEANS

Steps:

• In a medium skillet brown the meat in olive oil, add salt and pepper to taste, move the browned meat to the crock pot. .
• Brown the diced onion and minced garlic in the same pan and add to the crock pot.
• Stir in the diced jalapenos, diced tomatoes, tomato sauce, tomato paste, diced green chilies, cumin, chili powder, cajun seasoning, unsweetened cocoa powder, salt, smoked paprika, and water.
• Cook 4 hours on high or 7-8 hours on low -- until the meat is very tender.
• For more spice-heat use additional jalapenos or substitute a spicier chili. Since it's chili I assume you don't want less spice-heat so no instructions needed :).
• Toppings: grated cheese, sour cream, green onions. Don't be afraid to add your favorite hot sauce if you want even more spice-heat. If you really like heat try my personal favorite - Melinda's Naga Jolokia, but be careful :).
• Eat with: corn bread, flour tortillas, good bread, your favorite beer.

DIANE'S CROCK POT CHILI CON CARNE

Steps:

• Brown ground beef in frying pan; pour off extra fat.
• Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients.
• Cook on low heat for 3 hours.

CROCK POT CHILI CON CARNE WITH BEANS

Steps:

• Fry the bacon until it starts to brown, then put it into the crock pot.
• In the bacon drippings, brown the ground beef.
• Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work), and the cayenne into the crock pot with the beef broth.
• Cut the stems off the fresh jalapenos and cut them in two or three chunks.
• place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients.
• Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high.
• By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend.
• I used the tomatoes to give some moisture to the puree.
• Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.