Dereks Slow Cooker Chili Food

THE ULTIMATE SLOW COOKED CHILI

Steps:

• Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
• Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
• Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

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.

THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)

Steps:

• Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
• Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
• Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
• Stir in the spices.
• Cook on high for 1-2 hours (or until the chili is very hot and simmering).
• Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
• Taste, adjust seasonings and serve.

SLOW-COOKED CHILI

Steps:

• Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
• Transfer ground beef to a slow cooker.
• Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
• Place remaining green bell peppers and red bell peppers on top of mixture.
• Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
• Stir chili and cook on Low setting for 6 more hours.
• Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

LAURA'S QUICK SLOW COOKER TURKEY CHILI

Steps:

• Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.
• Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.
• Cover, and cook 8 hours on Low or 4 hours on High.