Crock Pot Chili Casserole Food

SLOW-COOKER CHILI CHEESE DOG CASSEROLE

Steps:

• Spray 6-quart oval slow cooker with cooking spray. Cut hot dogs in half lengthwise, then into 1-inch pieces; set aside. Shred enough of the cheese to get 1/2 cup; cover and refrigerate for later. Cut remaining cheese into 1-inch cubes.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is no longer pink; drain.
• Stir in hot dogs, tomato sauce, Worcestershire sauce, 3 teaspoons of the chili powder and the pepper. Heat to simmering; reduce heat to medium, and cook 2 to 3 minutes, stirring frequently, until bubbling and slightly thickened. Remove from heat; transfer mixture to slow cooker. Stir in cheese cubes until well mixed. Cover to keep warm.
• Separate dough into 8 biscuits. Cut each biscuit into 6 pieces, and transfer to large, resealable food-storage plastic bag. In small bowl, mix melted butter, onion powder and remaining 1 teaspoon chili powder. Pour butter mixture on top of biscuit pieces; seal bag, and shake to evenly coat. Place biscuits in single layer on top of beef mixture in slow cooker.
• Cover top of insert with large kitchen towel. Place lid on top of towel. (This will prevent condensation from dripping onto biscuits during cooking.) Cook on Low heat setting 2 1/2 to 3 hours or until biscuits are done. Insert knife into center of casserole to test if biscuits are fully baked; outer edge of casserole will be deep golden brown.
• Sprinkle with reserved shredded Cheddar cheese. Return lid to slow cooker; cook 3 to 5 minutes or until cheese melts. Serve warm.

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 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.

SLOW COOKER CHILI CHEESE CASSEROLE

Steps:

• Spray slow cooker with non-stick spray. Sprinkle 1.5 cups of fritos to the bottom of the slow cooker. Then spoon over the chili. Then sprinkle over half the onions. Sprinkle over half of the cheese. Spread over all the sour cream. Top with the rest of the cheese and onions.
• Cover and cook on high for 2 hours.
• Serve with the additional fritos on top. Enjoy!

EASY CROCK POT CHILI

Steps:

• Mix all ingredients in Crock Pot.
• Cover; cook on HIGH for 3 to 4 hours.
• Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.

DEBBIE'S CROCK POT CHILI

Steps:

• Mix together seasoning mix.
• Store in an airtight container in a cool, dry place. (You will only use 5 tsp in this recipe - save the rest for next time!).
• In a skillet, cook ground beef until no longer pink.
• Drain.
• Add onion and 3 tsp of seasoning mix.
• In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
• Place the other can of beans in a blender and process until smooth.
• Add beans and meat to the crock pot.
• Stir together.
• Cook on low for 6 to 8 hours.

CROCK POT CHILI MAC

Steps:

• In slow cooker, combine all ingredients except for the macaroni and salt and pepper; mix well.
• Cover and cook on low for 6 hours or until heated through.
• Stir in macaroni; mix well.
• Season with salt and pepper.

CROCK POT MILD CHILI

Steps:

• Brown beef in frying pan with onion.
• Drain excess fat.
• Remove to crock pot.
• Add rest of ingredients.
• Stir together well.
• Put top on crock pot.
• Set to high 6 hours.
• Serve with corn bread or a salad.
• Enjoy!

CHILI RELLENO CASSEROLE RECIPE IN THE SLOW COOKER

Steps:

• Grease the inside of the slow cooker with butter.
• Cut green chilies into strips
• Layer chilies and cheeses in slow cooker
• Pour can of tomatoes over the top.
• Mix together eggs, flour and milk in a bowl and pour over the top of everything.
• Cook on low for 5-6 hours or on high for 2-3 hours.

CROCK POT CHILI CASSEROLE

Steps:

• In a skillet, cook sausage until no longer pink and drain.
• Transfer sausage to crock pot, add the next 10 ingredients and stir well.
• Cover and cook on low for 7 hours or until rice is tender.
• Stir in cheese during the last 10 minutes of cooking time.

CROCK POT BEEF CHILI WITH CORNBREAD TOPPING

Steps:

• In a skillet, heat 1 tablespoons oil over medium high heat. Add beef and cook, stirring and breaking meat up with the back of a spoon, until beef is no longer pink. Transfer to slow cooker stoneware. Drain off liquid in pan.
• Reduce heat to medium and heat remaining oil in pan. Add onions and cook until softened. Add garlic, cumin seeds, pepper, chili powder, salt, allspice and cayenne and cook, stirring, for 1 minute. Add cocoa and cornmeal and stir well. Stir in Worcestershire sauce, tomato paste, tomato sauce and beef broth and bring to a boil.
• Pour mixture into slow cooker stoneware. Add corn and beans and stir to combine. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until hot and bubbling.
• Add olives and green pepper to slow cooker and stir well. Taste and adjust seasoning, adding hot pepper sauce if you prefer a spicier chili.
• TO MAKE CORNBREAD TOPPING: In a bowl, combine flour, cornmeal, granulated sugar and baking powder. Add melted butter, milk or buttermilk and egg and stir well until ingredients are combined. Add grated Cheddar cheese and chopped green chilies, including juice, and green onions, if using, and stir well.
• Drop cornbread batter, by spoonfuls, over the top of the mixture. Cover and cook on HIGH for 30 to 40 minutes, until topping is set. Serves 8 to 10.
• TIP: This quantity of topping works best in a large, oval slow cooker. If you're using a tall, narrow slow cooker, make half the amount of batter.
• The 150 Best Slow Cooker recipes. J Finlayson.

CROCK POT POLENTA CHILI CASSEROLE

Steps:

• Combine cornmeal and cold water in a saucepan.
• Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
• Remove from heat and cool about 5 to 10 minutes.
• Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
• Spoon into center of the polenta mixture.
• Cover and cook on low about 5 hours.
• 15 minutes prior to serving, top with cheese.