Slow Cooker Tuscan Chili Food

ITALIAN CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink. Meanwhile, in a 3-qt. slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. , Drain beef mixture; add to the slow cooker. Cover and cook on low for 6 hours or until vegetables are tender. , Add the beans, mushrooms, zucchini and parsley. Cover and cook on high for 30 minutes or until vegetables are tender. Sprinkle with cheese if desired.

SLOW COOKER ITALIAN CHILI RECIPE - (4.3/5)

Steps:

• Cook the sausage in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Drain most of the fat, leaving about a tablespoon of fat in the skillet with the sausage. Add diced onion and the next 6 ingredients (onion through salt), and cook for 8 minutes or until vegetables are tender. Add garlic and cook until fragrant, about 1 minute. Place meat mixture in an electric slow cooker; stir in beans, tomatoes, tomato paste, and red wine. Cover with lid, and cook on low heat setting for 4 hours. After 4 hours, add pasta to slow cooker and stir until all pasta is submerged in liquid; turn heat to high and cook for 15 - 20 minutes or until pasta is al dente. Stir in 3 tablespoons chopped parsley. Scoop into bowls and top with additional fresh parsley if desired. NOTE: The chili can be made on the stovetop if you don't have a slow cooker. Instead of transferring mixture to slow cooker, leave on stovetop and bring to a boil. Reduce heat; simmer, partially covered, 1½ hours. Then, bring back to a boil and stir in pasta; cook until pasta is al dente, about 10 minutes.

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

SLOW-COOKER TEXAS CHILI

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.