SLOW-COOKED CHILI
This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana
Provided by Taste of Home
Time 8h20m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges
SLOW COOKER TEXAS CHILI
Rich and full of warm heat, this slow cooker Texas style chili will instantly become your favorite chili recipe. The big chunks of beef will fall apart in your mouth!
Provided by Rachel Gurk
Categories Slow Cooker
Time 6h40m
Number Of Ingredients 20
Steps:
- In a large skillet, heat oil over medium-high heat. When hot, add meat in a single layer (you'll need to cook it in batches). Brown for 1-2 minutes on each side and then move to slow cooker. Continue this process, adding more oil to pan if needed, until all meat is browned and in slow cooker.
- In the same pan, add onions, celery, jalapeño, salt, and pepper. Saute until celery is softened and onion is translucent. Add garlic and continue to cook for 1-2 minutes or until fragrant.
- Add chili seasoning, brown sugar, and oregano and continue to cook, stirring, until fragrant (1-2 minutes). Add tomato paste and stir to coat vegetables with tomato paste. Keep stirring to prevent burning. Add beer and cook for 4-5 minutes or until slightly reduced. Add this mixture to the slow cooker.
- Add crushed tomatoes, diced tomatoes, and bay leaf. Stir to combine all ingredients. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove bay leaf and stir in parsley and cilantro. Sprinkle masa on top and stir in. If needed, add more (1 tablespoon at a time) to thicken chili further. Keep in mind it will thicken slightly if it continues to cook, and also as it cools.
- Serve with your desired toppings.
Nutrition Facts : Calories 426 kcal, Carbohydrate 17 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 483 mg, Fiber 4 g, Sugar 8 g, UnsaturatedFat 15 g, ServingSize 1 serving
SLOW-COOKER TEXAS CHILI
Provided by Food Network Kitchen
Time 7h30m
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams
SLOW COOKER CHILLI CON CARNE
Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chilli. It's a perfect meal to prepare for busy weeknights
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 8h25m
Yield Serves 6-8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 281 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.03 milligram of sodium
SLOW-COOKER TEXAS-STYLE CHILI CON CARNE
A Cooks Illustrated Recipe. Super Yummy. Top with avocado, scallions, onions, sour cream, grated cheese - you name it! A 5 pound roast after trimming yields about 3 1/2 pounds of meat.
Provided by Shirlsaw
Categories Roast Beef
Time 10h
Yield 12 1 1/3 cup servings, 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat.
- Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
- Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.
- Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
- Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.
- To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.
Nutrition Facts : Calories 513.4, Fat 34.4, SaturatedFat 13.1, Cholesterol 101.6, Sodium 695.3, Carbohydrate 20.1, Fiber 4.3, Sugar 4.9, Protein 31.4
TEXAS-STYLE CHILI CON CARNE
Tender chuck roast in a deeply-flavored and smoky sauce, Texas-style chili con carne is the ultimate beef chili.
Provided by Jennifer Segal
Categories Dinner
Time 4h20m
Yield 4-6
Number Of Ingredients 22
Steps:
- Mix the chili powders, cumin, oregano, coriander, cinnamon and cornmeal in a small bow and stir in ½ cup water to form a thick paste; set aside.
- Season the beef with the salt; set aside.
- In a large pot or Dutch oven, fry the bacon over medium heat, stirring frequently so it doesn't stick, until the fat renders and the bacon crisps, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Pour all but a few teaspoons of fat from the pot into a small bowl; set aside.
- Increase the heat to medium-high. Sear the meat in three batches (it should be in a single layer), until well browned on one side, about 4 minutes per batch, adding more of the reserved bacon fat as necessary. (Hint: Once the meat is in the pan, don't stir or touch it - leaving it alone will allow it to develop a nice brown crust on one side.) Place the seared meat on a plate. Add about ¼ cup of water to the pot (it will smoke), and scrape the bottom with a wooden spoon to release all of the flavorful brown bits. Pour the dark liquid over the seared meat.
- Reduce the heat to medium and add 3 tablespoons of the reserved bacon fat to the pot. Add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and jalapeños and cook 2 minutes more. Add the reserved chili paste and sauté until fragrant, a few minutes (it will look clumpy and stick to the bottom a bit - that's okay).
- Add the beef broth and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to release any spices. Stir in the the water, beer, crushed tomatoes, molasses and cocoa powder. Add the reserved bacon and seared beef (along with the juices from the beef on the bottom of the plate) back to the pot and bring to a boil. Reduce the heat to low and cover, leaving the lid just barely ajar. Simmer, stirring occasionally so the bottom doesn't burn, until the meat is meltingly tender and the juices are thickened, 2½ to 3 hours. Taste and adjust seasoning if necessary. Ladle the chile con carne into bowls and serve with cilantro, cheese, and lime wedges.
- Note: When selecting the meat, be sure not to buy anything generically labeled "stew meat." Also, you will lose about ½ pound after trimming the fat, so if you buy the meat already trimmed and cubed, you'll only need about 3½ pounds.
- Tip: To make bacon easier to chop, try placing it in the freezer for 15 to 20 minutes first. The colder it is, the easier it is to cut.
- Note: Always be careful when handling jalapeño peppers. Wash your hands well when done and avoid touching your eyes.
- Freezer-Friendly Instructions: The chili can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Nutrition Facts : Calories 644, Fat 32g, Carbohydrate 22g, Protein 66g, SaturatedFat 11g, Sugar 7g, Fiber 3g, Sodium 1648mg, Cholesterol 195mg
TEXAS CHILI CON CARNE WITH BEANS
Make and share this Texas Chili Con Carne With Beans recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 10h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Fry bacon until crisp.
- Remove bacon and drain on paper towel.
- Brown half the beef cubes in pan with bacon drippings five minutes.
- Place in slow cooker.
- Repeat with remaining meat. Stir bacon and remaining ingredients into 3 1/2 quart slow cooker.
- Cover and cook on low setting about 10 hours or until beef is tender.
- Stir occasionally.
- If you don't have a slow cooker place in large pot, cover, place on stove under low heat and follow directions above.
Nutrition Facts : Calories 930.3, Fat 84.7, SaturatedFat 34.7, Cholesterol 116.8, Sodium 884.8, Carbohydrate 25.5, Fiber 8.8, Sugar 7.5, Protein 17.6
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