Slow Cooked Chunky Chili Food

CLASSIC BEEF AND BEAN SLOW COOKER CHILI

Steps:

• To a large skillet, add oil and heat over MED to MED-HIGH heat. Add onions and bell pepper and cook, stirring occasionally, until softened and very fragrant, about 5 minutes.
• Add ground beef and cook about 5 minutes, crumbling with a wooden spoon or potato masher, until beef is no longer pink. Drain any excess fat, and return beef mixture to skillet.
• Add salt, chili powder, cumin and black pepper and minced garlic, and cook about a minute.
• Transfer beef mixture to the bottom of slow cooker. Add crushed tomatoes, tomato sauce, beans and green chiles, and stir well to combine. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours.
• Taste chili and season with salt and black pepper if needed. Serve with any desired toppings and enjoy!

SLOW-COOKER BEEF CHILI

Steps:

• Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
• Stir chili. Serve topped with cheese.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CHUNKY BEEF CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

SLOW-COOKER TEXAS CHILI

Steps:

• Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
• Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
• Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
• Use the leftover chili to make Chili-Corn Casserole.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
• Serve topped with cheese.

SLOW COOKER CHILLI CON CARNE

Steps:

• Place the onion, red pepper and coriander stalks into a slow cooker.
• Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
• Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender.
• Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread.

FEED-A-CROWD CHUNKY BEEF CHILLI

Steps:

• Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
• Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
• Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
• Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.

SLOW COOKER CHUNKY CHICKEN CHILI

Steps:

• Place chicken thighs (mine were frozen) in bottom of 5 quart slow cooker.
• Mix rotel, diced tomatoes and chili seasoning. Pour over chicken.
• Place chopped onions over tomato mixture.
• Pour both cans of ranch beans on top.
• Cook on low until chicken is tender.
• Shred chicken and return to pot for remainder of cooking time.
• Garnish with chives, shredded cheese and sour cream if desired.

SLOW COOKER CHILLI

Steps:

• Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
• Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

SLOW-COOKER CHUNKY CHICKEN CHILI

Steps:

• COMBINE beans, salsa, tomato sauce and chili powder in slow cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
• COOK on LOW 6 to 8 hours (or on HIGH 4 to 5 hours).
• STIR just before serving. Serve topped with cheese.
• Serving Suggestion: For added color and flavor, top individual bowls of chili with BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and/or coarsely crushed PREMIUM Saltine Crackers.

SLOW COOKER BEEF AND BEAN CHILI

Steps:

• Heat a large skillet or Dutch oven over medium heat. Add the oil. When the oil starts to shimmer, add the onion, garlic, bell pepper, and jalapeno. Sauté, stirring occasionally for 5 minutes or until onions and peppers just start to soften.
• Add ground beef, chili powder, cumin, smoked paprika, salt, and black pepper. Use a large spoon to spatula to break up the meat. Cook, stirring occasionally until beef is almost cooked through.
• Transfer beef mixture to a 6-quart slow cooker. Add all remaining ingredients. Stir to combine. Place the lid on the slow cooker and cook on low for 8 hours (or high for 4-5 hours).
• Taste and adjust seasonings as desired. Serve with desired toppings.

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.

HEALTHY CHILLI

Steps:

• Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
• Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
• Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.

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.