Spicy Pareve Crock Pot Chili Food

SPICY & PAREVE CROCK-POT CHILI

Steps:

• Soak the dried beans in water overnight as per package instructions. (Add 1 tsp baking soda to the beans so they're less likely to cause stomach upset!).
• Rinse beans and put in crock pot.
• Add all the other ingredients to the crock pot, and add enough water to cover contents.
• If you desire a more "meaty" consistency, add vegetarian ground meat. (I often make without, which just means beans become the more dominant flavor.).
• Cook on "high" for at least 8 hours. Can subsequently be turned to "low" for use on Shabbat day.
• Serve with rice and cheddar cheese, if desired. Yum!

SPICY SLOW-COOKED CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
• Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
• Garnish each serving with Cheddar cheese.

SPICY CROCK POT CHILI

Steps:

• brown meat, onions and garlic in oil in an iron skillet.
• put into crock pot with all ingredients, except beans.
• cook on low for 8 to 10 hours, adding beans the last hour.
• serve hot and top with shredded cheese.

SPICY SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Remove seeds from the chili peppers if desired; chop peppers. Add to the slow cooker. Stir in the beans, tomato paste, onion, green pepper, seasonings and 2 cups tomato juice., Cover and cook on low for 4-6 hours or until heated through, adding more tomato juice if needed to achieve desired thickness.