Crock Pot Chili Paula Deen Food

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-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.

EASY CLASSIC CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add beef, salt, and pepper, and cook until browned and crumbly; drain well.
• In a 6-quart slow cooker, stir together cooked beef, tomatoes, beans, onion, bell pepper, garlic, and seasoning until well combined. Cover and cook on low for 8 hours. Serve with toppings.

TACO CHILI (PAULA DEEN)

Steps:

• Brown ground beef with onion, drain off grease.
• In a large pot combine all other ingredients and let simmer on low heat 2-4 hours or until beans are tender.
• Serve with tortilla chips, cheese, sour cream, and green onions.

PAULA DEEN'S POT ROAST IN A CROCK POT

Steps:

• Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

HEARTY CHILI

Steps:

• Into a large pot over medium heat, toss in the onions, bell peppers and garlic, and sauté until tender, 6 minutes. Sprinkle in the spices to toast: chili powder, cumin, salt and pepper, and stir for 1 minute.
• Add the beef and the sausage, and stir and brown, while breaking it up with the back of a wooden spoon until crumbly and cooked through.
• Rinse the canned beans to reduce salt.
• Once brown, add the crushed tomatoes, diced tomatoes, tomato sauce, and beans. Bring to a boil, reduce heat to low, and cook for 1 1/2 hours, stirring on occasion.

THE PIONEER WOMAN CHILI

Steps:

• Cook and crumble the ground beef in a large pot over medium heat until browned.
• Drain excess grease.
• Add the garlic and tomato sauce, cook for 1 minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Stir to combine. Decrease heat to low.
• Cover and let simmer for 1 hour, stirring occasionally.
• Note: If the meat seems too dry after an hour, add water ½ cup of water.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
• Add more masa and/or water until preferred consistency is obtained.
• Add the drained and rinsed beans. Simmer for 10 minutes.
• Serve with desired garnishes and cornbread!
• Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.
• Drain excess grease.
• Add the garlic and tomato sauce, cook for an additional minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Stir to combine. Transfer to the Crock Pot.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
• Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
• Heat on low for 4 hours, or all day!
• At any point you can add more masa and/or water until preferred consistency is obtained.
• Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
• Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
• Add the garlic and tomato sauce, cook for an additional minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
• Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
• Optional: Add additional water and/or masa mixture to achieve preferred consistency.
• Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
• Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!

WORLD'S BEST CHILI

Steps:

• Heat the oil in a large Dutch oven over medium-high heat. Once the oil is hot, add the onion, peppers, and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for 1 to 2 minutes, just until fragrant. Stir in the beef, breaking it up with the back of your wooden spoon, and cook until browned, about 5 minutes.
• Stir in the chili powder, cumin, oregano, and cayenne and sauté for about 2 minutes more. Stir the tomato paste into the beef; this will intensify the flavor. Add both cans of diced tomatoes with their juices, the beer, and all the beans, stirring to combine.
• Bring the chili to a boil, then reduce to a simmer, cover with a lid, and cook on medium-low for a good 2 hours, stirring on occasion to keep the chili from sticking to the bottom of the pan.
• Cook's Note: One of the best things about making a big pot of chili is that you can freeze the leftovers. All the flavors will continue to marry together so it'll be even better when you reheat it.