Smoky Slow Cooker Chili Food

A SMOKY CROCKPOT CHILI RECIPE

A Smoky Crockpot Chili Recipe image

Chili is particularly well-suited to the slow cooker because it's the type of dish that demands a long, slow simmer in order to seamlessly blend all...

Provided by David Zinczenko and Matt Goulding

Number Of Ingredients 25

Ingredients

1 Tbsp canola oil
2 lb chuck roast or sirloin tip
cut into 3⁄4" cubes
Salt and black pepper to taste
1 lb ground sirloin
1 large yellow onion
minced
3 cloves garlic
minced
1⁄4 cup tomato paste
1 can or bottle (12 oz) IPA or stout
1 can (14 oz) crushed tomatoes
1 cup chicken broth
1 Tbsp chili powder (as good and freshly ground as you can get)
1 Tbsp chopped chipotle pepper
1 tsp cumin
2 bay leaves
Pinch of cinnamon (optional)
1 can (14 oz) pinto beans
Garnishes: chopped onion
chopped cilantro
sliced scallions
cubed avocado
pickled jalapeños
shredded Jack or Cheddar Cheese

Steps:

Heat the oil in a large cast-iron skillet or pan over medium-high heat. Season the cubes of chuck all over with salt and pepper. Working in batches, cook the chuck, turning occasionally, for 5 to 7 minutes, until nicely browned all over. Transfer to a slow cooker. In the same pan, cook the ground sirloin, onions, and garlic for about 10 minutes, until the sirloin is cooked through and the onions are soft. Stir in the tomato paste and beer, bring to a simmer, then pour it all over the beef in the slow cooker. Add the crushed tomatoes, broth, chili powder, chipotle, cumin, bay leaves, and cinnamon, if using. Set the slow cooker to high, cover, and cook for about 5 hours, until the chuck is fork- tender. Taste and season with more salt and black pepper if necessary. Stir in the pintos and cook until heated through. Discard the bay leaves and serve with your choice of garnishes.

Nutrition Facts : Calories 250

SMOKY SLOW COOKER CHILI

Smoky Slow Cooker Chili image

From Cooking Light January 2009. Country-style ribs are cut from the shoulder and are perfect for this. I have not made this yet, but it seems like a winner. Prep time is estimated.

Provided by duonyte

Categories Pork

Time 8h35m

Yield 8 serving(s)

Number Of Ingredients 23

Ingredients

1 lb ground pork
1 lb boneless pork shoulder, cut into 1/2 inch pieces
3 cups chopped onions
1 3/4 cups chopped green bell peppers
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer, lager-style
1/2 teaspoon salt, divided
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon freshly-ground black pepper
6 tomatillos, quartered
2 bay leaves
2 (12 1/2 ounce) cans plum tomatoes, undrained and chopped
1 (15 ounce) can pinto beans, no-salt, drained
1 (7 3/4 ounce) can mexican hot tomato sauce
1 smoked ham hock, about 8 oz
1 1/2 tablespoons sugar
1/2 cup finely chopped cilantro
1/2 cup finely chopped green onion
1/2 cup crumbled queso fresco, about 2 oz
8 lime wedges

Steps:

Heat a large non-stick skillet over medium-high heat and coat with cooking spray.
Add ground pork and cook for 5 minutes or until browned, stirring to crumble. Drain well and transfer to slow cooker.
Recoat skillet with cooking spray. Add pork shoulder and cook 5 minutes or until lightly browned. Transfer pork to slow cooker.
Recoat skillet with cooking spray. Add onion and bell pepper, and saute 8 minutes, stirring frequently.
Add garlic, saute 1 minute, then add tomato paste and cook 1 minute, stirring constantly.
Stir in beer, cook a minute or two, then pour all over the meat in the slow cooker.
Add 1/4 tsp salt, chili powder, cumin, oregano, black pepper, tomatillos, bay leaves, tomatoes, pinto beans, tomato sauce and ham hock to the slow cooker.
Cover and cook on HIGH for 5 hours until meat is tender or on LOW for 8 hours.
Remove and discard ham hock and bay leaves.
Add 1/4 tsp salt and the sugar, stir well.
Top each serving with 1 tbl each of cilantro, green onions and queso fresco. Serve with a lime wedge.
This can also be done on the stove, using 12 ozs beer and simmering, covered, for 2 1/2 to3 hours or until the pork is tender.

SMOKEY SLOW COOKER CHILI

Smokey Slow Cooker Chili image

This is the cover-page recipe for the Jan/Feb 2009 Cooking Light Magazine. I made it for dinner tonight, letting it simmer all day on low in my slow cooker. It is definately my favorite chili recipe I have tried so far. The flavors are wonderful! I'm definately going to try it out with both beef and chicken too. Just beware, the prep is a little more time-consuming than your average slow cooker recipe. But it's well worth the extra effort when you open the door after a long day at work and have the wonderful smells greeting you! Note, I did make some minor changes, based on what I had at hand (used just cubed pork, omitted tomato paste, added a can of green chilies), but I'm posting the original recipe, as I don't think my changes affected the flavor much.

Provided by pwdcrazy

Categories Pork

Time 5h30m

Yield 8 serving(s)

Number Of Ingredients 24

Ingredients

cooking spray
1 lb pork, ground
1 lb pork shoulder, cut into 1/2-inch pieces
3 cups onions, chopped
1 3/4 cups green bell peppers, chopped
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager-style such as Budweiser)
1/2 teaspoon salt, divided
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
3/4 teaspoon fresh ground black pepper
6 tomatillos, quartered
2 bay leaves
2 (14 1/2 ounce) cans plum tomatoes, undrained and chopped
1 (15 ounce) can no-salt-added pinto beans, drained
1 (7 3/4 ounce) can tomato sauce, Mexican hot-style (such as El Paso)
1 smoked ham hock (about 8 ounces)
1 1/2 tablespoons sugar
1/2 cup cilantro, finely chopped
1/2 cup green onion, finely chopped
1/2 cup queso fresco, crumbled (2 ounces)
8 lime wedges

Steps:

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ground pork to pan; cook 5 minutes or until browned, stirring to slightly crumble. Drain well. Transfer pork to an electric slow cooker.
2. Recoat pan with cooking spray. Add pork shoulder; cook 5 minutes or until lightly browned, turning occasionally. Transfer pork to slow cooker.
3. Recoat pan with cooking spray. Add onion and bell pepper; sauté 8 minutes, stirring frequently. Add garlic; sauté 1 minute. Add tomato paste; cook 1 minute, stirring constantly. Stir in beer; cook 1 minute. Transfer onion mixture to slow cooker. Add 1/4 teaspoon salt, chili powder, and next 9 ingredients (through ham hock) to slow cooker. Cover and cook on HIGH 5 hours or until meat is tender. Remove bay leaves and ham hock; discard. Stir in remaining 1/4 teaspoon salt and sugar. Ladle about 1 1/3 cups chili into each of 8 bowls; top each serving with 1 tablespoon cilantro, 1 tablespoon green onions, and 1 tablespoon cheese. Serve each serving with 1 lime wedge.
Note: You can also cook the chili in a slow cooker on LOW for 8 hours. For cooking chili on the stovetop, use a total of 12 ounces beer and simmer, covered, for 2 1/2 to 3 hours or until the pork shoulder is tender.

Nutrition Facts : Calories 357.6, Fat 16.7, SaturatedFat 5.5, Cholesterol 87.9, Sodium 468.4, Carbohydrate 22.6, Fiber 5.7, Sugar 11.9, Protein 29

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CROCK POT SMOKY SLOW COOKER CHILI - GRUBBAL

Crock Pot Smoky Slow Cooker Chili. Serves 8. Cook Time: 6. Ingredients 1 pound ground pork 1 pound boneless pork shoulder, cut into 1/2-inch pieces 3 cups chopped onion 1 3/4 cups chopped green bell pepper 3 garlic cloves, minced 3 tablespoons tomato paste 1 cup lager-style beer (such as Budweiser) 3 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons …
From grubbal.com

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SLOW COOKER CHICKEN CHILI RECIPE - THE TABLE BY HARRY & DAVID

Instructions: Heat a large skillet over medium heat and add the olive oil. Sprinkle the chicken thighs with salt and pepper. Add them to the skillet and sear until both sides are deeply golden brown, about 1 to 2 minutes per side. Transfer the chicken to the slow cooker. Add the onion, pepper, garlic, tomatoes, and green chilies.
From harryanddavid.com

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