Slow Cooker Game Day Chili Food

SLOW COOKER GAME DAY CHILI

Steps:

• Line a 5 to 6-quart slow cooker with a Reynolds KITCHENS® Slow Cooker Liner. Fit liner snugly against bottom and sides of bowl; pull top of liner over rim. Set aside.
• Brown ground beef, bell peppers, and onions in a large skillet over medium-high heat, stirring occasionally, until beef is no longer pink. Drain well.
• Spoon beef mixture into the lined slow cooker. Add beans, seasoning mix, tomato sauce, and diced tomatoes and green chilies to beef mixture; stir gently with wooden or plastic spoon.
• Cover and cook 6 to 7 hours on Low or 3 to 3 1/2 hours on High, until hot and bubbly throughout.
• Carefully remove lid to allow steam to escape. Stir gently and serve chili directly from slow cooker liner. Serve directly from lined slow cooker. Top with cheese and sour cream, if desired.
• Do not lift or transport liner with food inside. Remove all food and cool slow cooker completely before lifting liner from slow cooker.

SLOW-COOKER GAME DAY CHILI

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• In slow cooker, stir together cooked beef, bell pepper, tomatoes, soup, beans, tomato paste, water, chili powder, pepper and paprika.
• Cover; cook on High heat setting 4 hours. Serve chili with desired toppings.

GAME DAY CHILI

Steps:

• In 5- to 6-quart Dutch oven, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Add chili powder, cumin, red pepper and paprika; cook 1 minute. Stir in tomato paste; cook 1 minute. Add remaining chili ingredients; stir until combined. Heat to boiling; reduce heat to low. Cover; simmer 2 hours. Serve with desired toppings.

SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Steps:

• Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
• Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.

SLOW COOKER PULLED PORK CHILI

Steps:

• Cut pork butt roast into several large chunks, trimming some of the fat as you go. Season with salt and pepper.
• (Optional step) Heat a skillet with a tablespoon of olive oil over medium-high heat. Sear each side of the meat for 1-2 minutes per side, or until browned. *Tip - the searing helps caramelize the meat and lock in the flavor, but if you are pressed for time you can skip this step. For a thicker chili, dredge the meat in a little bit of flour first.
• To the slow cooker, add onions, meat, crushed tomatoes, chili beans (undrained), green chiles, chili powder, garlic and salt. Stir and cover. Set to high heat for 5-6 hours or low heat for 7-8 hours.
• Shred pork in the slow cooker with two forks (or remove to a cutting board, shred, then return to the slow cooker). Cook on high for an additional 30 minutes.
• Ladle into bowls and serve hot, garnished with sour cream, shredded cheddar cheese, cilantro or parsley and corn chips.

GAME DAY STEAK CHILI

Steps:

• Heat oil in a large sauté pan over high heat. Season beef with salt and pepper. Brown beef cubes in 1 pound batches for 3 to 4 minutes per batch; transfer beef to slow cooker after browning.
• Add onions, garlic and jalapeños to the pan. Cook for 5 minutes over medium heat until pan comes clean from the softening onions. Transfer to slow cooker. Stir in chili powder, sugar, cumin, oregano, tomatoes, beans and green chiles. Cover and cook on low for 3 1/2 to 4 hours.
• Serve and garnish steak chili with optional toppings. Goes great with cornbread.