Slow Cooker Chili Ii Food

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.

SUPER EASY SLOW-COOKER CHILI

Steps:

• In a large pan, add oil, and heat to medium-high.
• Once heated, add meat, cooking until browned.
• Add garlic, onion, peppers, carrot, celery, and corn, along with spices. Cook for 8-10 minutes, until everything becomes fragrant, and onions begin to turn slightly translucent.
• In a slower cooker, add ingredients from your pan, then return the pan to your element, deglaze with coffee, and add to slow cooker.
• Add in the beans, and tomato, cooking on low for around 8 hours, or high for about 4 hours. If you are using unsoaked beans, you will likely need to cook for a longer time period on low, for the beans to soften up (I cooked the chili this way, and cooked for about 8 hours on low).
• Once cooked, serve with a some shredded cheese, a dollop of sour cream, diced red onion, and some nice bread.

SLOW COOKER CHILI II

Steps:

• Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
• Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
• Cover, and cook 8 hours on Low.

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.

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.

SLOW COOKER CHICKEN CHILI

Steps:

• Heat 1 teaspoon of the oil in a large nonstick skillet over high heat. Add half of the ground chicken and 1/2 teaspoon salt, cook, breaking the meat apart with a wooden spoon, until browned, about 4 minutes. Transfer the chicken to a 4- to 6-quart slow cooker insert. Repeat with the remaining chicken using another 1 teaspoon of oil and another 1/2 teaspoon of salt.
• Turn the heat down to medium and add the remaining 1 teaspoon of oil to the skillet. Add the garlic and onions, stirring and scraping up any browned bits in the pan, until the onions soften, about 5 minutes. Add the chili powder, cumin, cinnamon and clove, and stir constantly for 1 minute to cook the spices. Pour in the chicken broth and scrape the bottom of the pan. Transfer to the slow cooker, along with the pinto and cannellini beans and their bean liquid, the diced tomatoes, sun-dried tomatoes, chipotle, molasses, Worcestershire sauce, 2 teaspoons salt and some black pepper. Cover and cook on the low setting for 6 hours.
• Serve with scallions, lime wedges and sour cream, if using.

SANDY'S SLOW-COOKED CHILI

Steps:

• In a Dutch oven, cook the beef, onion and garlic 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 low for 6 hours.

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.

CHEESY SLOW-COOKER CHILI RECIPE

Steps:

• Brown beef in skillet until cooked through.
• Add browned beef and all ingredients except tomatoes and shredded cheese to slow cooker and cook on high for 3 hours, or low for 6 hours.
• Add tomatoes and cover; cook additional 30 minutes in slow cooker on low.
• Ladle chili into individual bowls and top with cheese.

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

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.