Slow Cooker Beef And Two Bean 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!

BEAN & BEEF SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

SLOW-COOKER BEEF AND TWO-BEAN CHILI

Steps:

• For the Cumin-Cilantro Sour Cream:
• In a small bowl, combine the sour cream, cilantro, and cumin. Refrigerate until ready to serve.
• For the chili:
• Set a large deep skillet over medium-high heat. Add the beef, salt, and pepper to taste. Cook, using a wooden spoon to break the meat into pieces as it browns, 4 to 5 minutes. Drain all the liquid from the pan. Add the tomato paste, onion, bell peppers, and garlic, and cook, stirring, until the vegetables have softened, 3 to 4 minutes. Transfer to a slow cooker. Add 1 cup water, the black beans, chickpeas, tomatoes, tomato sauce, cumin, chili powder, paprika, garlic powder, and bay leaves.
• Cover and cook on high for 5 hours or on low for 8 to 10 hours.
• Discard the bay leaves. To serve, ladle the chili into 8 serving bowls. Top each with 1 tablespoon of the sour cream mixture, 1 tablespoon of the cheddar, the red onion, and tortilla chips, if desired.

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.

ROUND 2 RECIPE - SOUTHWEST BEEF AND BLACK BEAN CHILI

Steps:

• Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese. Serve hot.
• For Pot Roast:
• Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
• For Roasted Root Vegetables:
• One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

SLOW-COOKER TEXAS TWO-MEAT CHILI

Steps:

• In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
• Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
• Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

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-COOKER BEEF AND THREE-BEAN CHILI

Steps:

• Place beef in a large resealable plastic bag; add chili powder and toss to coat.
• In large skillet over medium heat, brown beef and onion in oil.
• Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
• Stir in beef, onion and drippings.
• Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
• Serve with sour cream, if desired.

SLOW-COOKED TWO-BEAN CHILI

Steps:

• In a large skillet over medium heat, cook and stir the mushrooms, peppers, celery, onion and jalapeno in oil until onion is lightly browned. Add the garlic, cumin and oregano; cook and stir 1 minute longer. , Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, carrot, water, barbecue sauce, chili powder and Liquid Smoke if desired. , Cover and cook on low for 8 hours or until vegetables are tender. Serve with sour cream, pepper sauce, cheese, onion and/or chips if desired.

SLOW COOKER BEEF CHILI

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
• Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.

SLOW-COOKER EASY THREE-BEAN CHILI

Steps:

• Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 - 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to "Serve with toppings."
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 - 30 minutes.
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add to the chili in the Crock Pot either at the beginning of the cooking process or near the end.
• Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.

SLOW-COOKED BEEF AND BEAN CHILI IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, onion, bell pepper, chili powder, cumin, and garlic salt. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• While beef is cooking, place kidney beans in a food processor. Process until smooth, adding water as needed to allow smooth processing.
• Add tomato sauce, pureed beans, and parsley to the beef mixture. Close and lock the lid. Switch to the Slow Cook function (Normal) according to manufacturer's instructions. Set steam valve to vent and set timer for 6 hours.

SLOW COOKER CHILI FOR 2

Steps:

• In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender.
• Drain off any juices.
• Transfer to a 1 1/2 quart slow cooker.
• Stir in the remaining ingredients.
• Cover and cook on low for 8-10 hours.