Slow Cooker Beefy Salsa Chili Food

SLOW COOKER SALSA CHILI

Steps:

• Place a large deep skillet over MEDIUM-HIGH heat, add beef and cook, stirring to break up, until beef has browned. Drain grease and transfer the cooked ground beef to a 6-quart slow cooker. Add tomato sauce, Fresh Cravings Chunky Salsa, diced green chiles, beef broth, onion, chili powder, cumin, oregano, and pepper. Stir mixture, cover with lid and cook on LOW for 5 to 6 hours.
• After initial cooking time, stir in beans, cover and continue to cook on LOW for an additional 30 minutes.
• Serve with any or all of the optional toppings.
• Also delicious spooned over tortilla chips, baked potatoes, rice, or cornbread.

SLOW-COOKER SALSA CHILI

Steps:

• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• In 3- to 4-quart slow cooker, mix beef mixture and remaining ingredients except beans.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in beans. Cover; cook on Low heat setting about 5 minutes longer or until beans are hot. Top with cheese and onions.

SALSA BEEF CHILI (CROCK POT)

Steps:

• Combine in slow cooker and cook on low for 8 hours.
• Serve on buns or with tortilla chips. (My personal favourite with this chili is Doritos Black Pepper Jack chips).

SLOW-COOKER BEEFY SALSA CHILI

Steps:

• Trim excess fat from beef. Cut beef into 1/2-inch pieces. Mix all ingredients except bell pepper and beans in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender.
• Stir in bell pepper and beans. Uncover and cook on high heat setting about 30 minutes or until bell pepper is crisp-tender.

SPICY COWBOY CHILI

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic bulb, but do not peel or separate the cloves. Cut off top of garlic bulb, exposing individual cloves. Brush cut cloves with 1 teaspoon oil. Wrap in foil. Bake until cloves are soft, 30-35 minutes. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork., Meanwhile, in a large dry skillet over medium-high heat, toast chilies on both sides until puffy, 3-6 minutes. (Do not blacken.) Cool. Remove stems and seeds; coarsely chop chilies. Place in a small bowl; cover with beer. Let stand until softened, about 30 minutes., In the same skillet, heat 1 tablespoon oil over medium-high heat. Brown beef in batches, adding additional oil if needed; transfer to a 6-qt. slow cooker. In the skillet, heat 2 teaspoons oil over medium heat. Add onions; cook and stir until tender. Add to beef., Stir in the remaining ingredients, mashed garlic and dried chilies mixture. Cover and cook on low until meat is tender, 7-9 hours. If desired, serve with cheese and jalapenos.

SLOW-COOKED PEPPER STEAK

Steps:

• Cut beef into 3x1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef. Cover and cook on low until meat is tender, for 5-6 hours. Add tomatoes and green pepper; cook on low until vegetables are tender, about 1 hour longer., Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 20-30 minutes. Serve with noodles or rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth or water if necessary.

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.

BEEF BRISKET TACOS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add brisket; seal bag and turn to coat. Refrigerate overnight., Transfer brisket and marinade to a 6-qt. slow cooker. Cook, covered, on low until tender, 8-10 hours. Remove meat; discard bay leaves. Reserve juices in slow cooker. When cool enough to handle, shred meat with two forks. Return to slow cooker., Using tongs, serve shredded brisket in tortillas. Add toppings as desired., Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. ,

SPICY SLOW-COOKED BEANLESS CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomato sauce, diced tomatoes, onion, jalapeno peppers, chili powder, cayenne, salt, garlic, and black pepper together in the crock of a slow cooker; add ground beef and stir.
• Cook on High for 6 1/2 hours (or on Low for 10 hours).