Amys Crock Pot Chili Recipes

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EASY CROCK POT CHILI



Easy Crock Pot Chili image

My latest chili recipe - I've found it tastes best if made the day before. Adjust the heat by using hot, medium or mild picante sauce and taco seasoning (I use hot for both). Red pepper flakes are optional, but I like it hot and use 2 teaspoons.

Provided by Lisa1

Categories     < 4 Hours

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs lean ground beef, cooked and drained
1 tablespoon onion powder
2 teaspoons minced garlic
1 (16 ounce) jar picante sauce (mild, medium or hot)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (1 1/4 ounce) packet taco seasoning (mild, medium or hot)
2 (15 ounce) cans chili beans, in sauce
1 (15 1/2 ounce) can dark red kidney beans, undrained
1 (15 ounce) can black beans, undrained
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon salt (optional)
1 teaspoon black pepper
1 teaspoon oregano
1/2-2 teaspoon red pepper flakes

Steps:

  • Mix all ingredients in Crock Pot.
  • Cover; cook on HIGH for 3 to 4 hours.
  • Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.

SLOW COOKER CHILI



Slow Cooker Chili image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 8h

Yield 6 to 8 servings

Number Of Ingredients 22

3 tablespoons canola oil
2 pounds ground beef chuck, broken apart
Kosher salt
2 medium yellow onions, finely chopped
8 medium cloves garlic, minced
1 Fresno chile, halved, seeded, cut into 1/2 inch slices
1 red bell pepper, halved, seeded, cut into 1/2 inch slices
3 tablespoons tomato paste
1 (28 ounce) can whole, peeled tomatoes
2 tablespoons chili powder
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon allspice
2 teaspoons red pepper flakes
2 tablespoons apple cider vinegar
1 (15.5 ounce) can black beans, drained and rinsed
Shredded cheddar
Sour cream
Sliced avocado
Thinly sliced scallions
Lime wedges
Tortilla chips

Steps:

  • Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
  • Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
  • Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
  • Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.

THE ULTIMATE SLOW COOKED CHILI



The Ultimate Slow Cooked Chili image

Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!

Provided by mbmiller2318

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 6h25m

Yield 10

Number Of Ingredients 22

2 tablespoons olive oil, divided
2 pounds lean ground beef
1 onion, chopped
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 (15 ounce) cans pinto beans
2 (15 ounce) cans ranch-style beans
2 (15 ounce) cans white kidney beans (cannellini)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 green bell pepper, chopped
2 stalks celery, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon brown sugar
½ cup red wine

Steps:

  • Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
  • Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
  • Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

Nutrition Facts : Calories 492.2 calories, Carbohydrate 52.7 g, Cholesterol 54.9 mg, Fat 16.7 g, Fiber 14.1 g, Protein 31.4 g, SaturatedFat 5.5 g, Sodium 1125.2 mg, Sugar 8.5 g

AMY'S CROCK POT CHILI



Amy's Crock Pot Chili image

My family loves this!! You can also omit the ground beef and make this vegetarian. I do that alot and it is just as good!

Provided by Vamy7913

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 23

1 lb ground sirloin (optional)
1 (15 ounce) can chili beans, drained
1 (14 1/2 ounce) can stewed tomatoes with peppers and celery
1 (14 1/2 ounce) can Del Monte crushed tomatoes with mild green chilies
1 (15 ounce) can tomato sauce
1 (15 ounce) can mexicorn
1 (10 ounce) can tomato soup
1 1/2 cups diced carrots (I know it sounds strange but it is so good)
4 minced garlic cloves
1 (1 1/4 ounce) envelope McCormick mild chili seasoning
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon oregano
4 celery ribs, diced
salt, to your liking
pepper, to your liking
1 large onion, diced
2 tablespoons extra virgin olive oil
1 teaspoon Worcestershire sauce
cheddar cheese
chopped onion
sour cream
Fritos corn chips

Steps:

  • Put extra virgin olive oil in large skillet.
  • Add ground beef. Cook for about 5 minutes.
  • Add onion, celery, garlic & carrots.
  • Cook until beef is no longer pink and vegetables are tender.
  • Pour beef mixture into crock pot.
  • Add all other ingredients & stir to incorporate.
  • Cook on low for 6-8 hours stirring occasionally.
  • We top ours with sour cream, cheddar cheese, chopped onion and frito's.

Nutrition Facts : Calories 430.1, Fat 9.4, SaturatedFat 1.5, Sodium 1671.8, Carbohydrate 78.3, Fiber 11.3, Sugar 14.9, Protein 16.4

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