Slow Cooker V8 Chili Stew Food

SLOW COOKER V8 CHILI

Steps:

• In a large skillet on the stove-top add the ground beef. Brown and drain.
• Add the stewed tomatoes to the slow cooker. I like to cut them in quarters right in the slow cooker with a butter knife. If you are skilled with a paring knife you can cut them up by hand.
• Add the ground beef to the slow cooker along with the onion, garlic powder, pepper, chili seasoning packets, drained kidney beans and V8 juice.
• Stir and add the lid. Cook on low for 8 hours or high for 4 hours.

SLOW COOKER V8 CHILI STEW

Steps:

• brown the ground beef and add to the 5q slow cooker.
• saute the onions, red pepper, orange peppers, garlic, celery and add to slow cooker.
• Drain and rinse the beans and add to slow cooker
• Drain the diced tomatoes and add to slow cooker
• add the V8 juice to the slow cooker
• add the spices to the slow cooker to your liking
• stir...
• Cook the deliciousness on high for 4 hours or low for 6. I like to serve with a toasted rye bread. Enjoy

V8 CHILI

Steps:

• Brown hamburger and garlic.
• Drain hamburger and add to crockpot.
• While hamburger is browning, put can of chili beans, kidney beans, and V8 into crock pot.
• Add chili powder.
• Cook on high for 3 hours.
• before serving, add cayenne.
• Shredded cheddar for topping.

SLOW-COOKER STEAK CHILI (CROCK POT)

Steps:

• Heat oil in a large sauté pan over medium heat; add steak, onion and garlic. Cook over medium heat until steak is browned and onion and garlic are translucent.
• With a slotted spoon, remove steak, onion and garlic to a slow cooker, leaving juices behind in pan. Add one cup water, celery, beans, tomatoes with juice, salsa, tomato sauce and seasonings to slow cooker; stir. Cover and cook on low setting for 8 hours.
• Shortly before serving time, whisk together flour, cornmeal and remaining 1/3 cup water until smooth. Add mixture to simmering chili; stir for 2 minutes, until thickened. Garnish as desired.

V-8 BEEF STEW

Steps:

• Season the beef with the thyme, marjoram, salt, and pepper.
• Place flour in a covered bowl or a large sealable plastic bag.
• Add the beef, a small batch at a time, and shake to coat pieces.
• Shake off excess flour.
• Repeat until all the meat is coated.
• In a large non-stick skillet, heat the oil or fat over medium-high heat.
• Add the meat in batches and brown the meat on all sides.
• Do not crowd the pan or scorch the meat.
• Remove each batch with a slotted spoon and set aside.
• Repeat until all the meat is browned.
• Reserve 2 Tbsp of fat from the pan (if there is not enough, add enough to make 2 Tbsp).
• In a Dutch oven or a large stockpot, heat the oil or fat over medium heat.
• Add the onions and garlic, stirring occasionally, until the onions are softened, about 5 minutes.
• Return the meat to the pan and stir to coat and combine.
• Stir in vegetable juice, bouillon, hot pepper sauce, bay leaves, thyme, marjoram, and water.
• Bring to boiling; reduce heat.
• Cover; simmer for 1 1/4 hours, stirring every 10 minutes or so (making sure no residue thickens on the bottom of the pan).
• Stir in celery, potatoes, and carrot.
• Cover; simmer 30 minutes or until vegetables are tender, stirring every 10 minutes or so.
• Skim off fat.
• Serve over fresh-cooked egg noodles or white rice.

SLOW COOKER V8 CHICKEN

Steps:

• Put chicken breasts in slow cooker and cover with V-8 juice.
• Add onion, garlic and whatever else you want to add.
• Cover and cook on medium for 6-8 hours, or until cooked through.
• Number of Servings: 4.