No Fuss Slow Cooker Chili Food

CLASSIC SLOW COOKER CHILI

Steps:

• In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder and cumin and stir to combine. Cook for another minute or so.
• Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
• Scoop the mixture into a round 6-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
• Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.
• Serve with shredded cheddar cheese, sour cream and any other chili toppings you like.

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

Steps:

• Cook ground beef in a skillet until browned; drain off fat.
• Pour into a slow cooker.
• Add the next 9 ingredients.
• Cover and cook on low for 6-8 hours.
• Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.

CROCKPOT SPARE RIBS

Steps:

• In a small bowl combine the rub ingredients.
• Remove the silver membrane from the back of the ribs. Cut the ribs so they will fit in your slow cooker. Pat them dry with paper towels and massage the dry rub into the ribs. Evenly distribute the rub over the ribs (make sure you get both sides!).
• Nestle the ribs into the slow cooker, and cook for 7-9 hours on LOW, or 4-5 hours on HIGH.
• 45 minutes before the timer goes off, brush 1/2 cup of barbecue sauce over the ribs. Cover and continue cooking.
• Slice and serve with additional barbecue sauce (optional).