Crock Pot Chili Recipes Food Network Recipes Recipe For Hand

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SLOW-COOKER TEXAS CHILI



Slow-Cooker Texas Chili image

Provided by Food Network Kitchen

Time 7h30m

Yield 8 servings

Number Of Ingredients 13

2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

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.

Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams

VEGETARIAN CHILI



Vegetarian Chili image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 6h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
  • Just before serving, top each serving with shredded cheese and cilantro.

SLOW-COOKER CHILI



Slow-Cooker Chili image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h10m

Yield 4 servings

Number Of Ingredients 9

1/4 cup tomato paste
1/2 cup brewed coffee
2 pounds beef chuck, cut into 1 1/2-inch pieces
1 tablespoon chili powder
Kosher salt and freshly ground pepper
2 15-ounce cans pinto beans (do not drain)
1/2 cup crushed tortilla chips
4 cups cooked white rice
Shredded cheddar cheese, sliced scallions and diced avocado, for topping (optional)

Steps:

  • Mix the tomato paste and coffee in a small bowl; set aside. Toss the meat with the chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a 6-quart slow cooker. Stir in the beans (with their liquid), the coffee mixture and the tortilla chips.
  • Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season with salt. Serve the chili with the rice; top with cheese, scallions and avocado.

Nutrition Facts : Calories 414 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 75 milligrams, Sodium 719 milligrams, Carbohydrate 40 grams, Fiber 7 grams, Protein 30 grams

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.

SLOW-COOKER STEAK CHILI (CROCK POT)



Slow-Cooker Steak Chili (Crock Pot) image

At first glance there are a lot of ingredients, but they are mostly items that you would have on hand, such as herbs and spices. Another yummy and healthy recipe from Gooseberry Patch. They have an interesting way to thicken the chili before serving. Check out the garnishes listed after the regular ingredients for some suggestions. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 lbs beef round steak, cut into 1-inch cubes
1 1/2 cups onions, chopped
2 garlic cloves, minced
1 1/3 cups water, divided
1 cup celery, chopped
2 (15 ounce) cans kidney beans, drained and rinsed
2 (14 1/2 ounce) cans diced tomatoes
1 (16 ounce) jar salsa
1 (15 ounce) can tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
2 tablespoons all-purpose flour
2 tablespoons cornmeal
diced tomatoes, sour cream, crushed tortilla chips or shredded cheddar cheese

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.

CHILI - CROCK POT



Chili - Crock Pot image

With the winter coming, this is a great thing to put together in the morning, and come home to a nice hot dinner in the evening!

Provided by iewe7726

Categories     Tex Mex

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 8

2 lbs ground beef, browned and drained
2 (16 ounce) cans kidney beans, drained
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
2 onions, chopped
1 green pepper, chopped
2 tablespoons chili powder
3 garlic cloves, minced

Steps:

  • Mix all ingredients into crock pot and cook on low 8-10 hours.
  • Serve with cheese, and other chili condiments to your family's liking.

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.

CHILI IN THE CROCK POT



Chili In the Crock Pot image

Our family loves chili and this recipe with the cocoa and coke has a nice mole taste to it. It is quick to prepare and so easy.

Provided by mellen2

Categories     Beans

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb lean ground beef, browned and drained
1 package dry onion soup mix
2 teaspoons cocoa powder
2 -3 tablespoons chili powder
1 can tomato paste
1 can Diet Coke

Steps:

  • Mix all ingredients in crock pot and cook on low for 6 hours.

Nutrition Facts : Calories 185.8, Fat 8.2, SaturatedFat 3.2, Cholesterol 49.1, Sodium 845.9, Carbohydrate 11.5, Fiber 2.7, Sugar 4, Protein 17.4

CROCK POT MILD CHILI



Crock Pot Mild Chili image

This is a variation of Chuckwagon Chili from Company's Coming Casserole Cookbook. We varied it to meet our tastes and what we had on hand and to cook in the crock pot! Very mild and easy to make my DS10 loves to help make it! You can change the amounts of the seasonings to your personal tastes. We like things mild so increase as necessary.

Provided by Lezahjc

Categories     Beans

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs extra lean ground beef
1 medium onion, finely chopped
2 (10 ounce) cans sliced mushrooms, and juice
2 (10 ounce) cans tomato soup
1 (14 ounce) can red kidney beans
6 hot dogs, cut in 1/4 inch slices
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garlic seasoning

Steps:

  • Brown beef in frying pan with onion.
  • Drain excess fat.
  • Remove to crock pot.
  • Add rest of ingredients.
  • Stir together well.
  • Put top on crock pot.
  • Set to high 6 hours.
  • Serve with corn bread or a salad.
  • Enjoy!

Nutrition Facts : Calories 394.4, Fat 16.6, SaturatedFat 6.8, Cholesterol 88.2, Sodium 1002.4, Carbohydrate 26, Fiber 5.5, Sugar 8.8, Protein 35.9

CROCK POT CHILI



Crock Pot Chili image

This is the current incarnation of a lifetime of chili loving. I've begged, borrowed, and stolen bits and pieces of this from just about everyone.

Provided by Pierre Dance

Categories     Meat

Time 9h

Yield 12 serving(s)

Number Of Ingredients 18

1/4 lb salt pork, cut into 3/8 inch cubes
4 lbs round steaks, cut into 3/4 inch cubes
4 onions, chopped
3 jalapenos, seeded,vained,finely chopped
8 cloves garlic, minced
4 tablespoons chili powder
2 tablespoons cajun seasoning
1 teaspoon salt
1 tablespoon cumin, freshly ground
2 teaspoons Mexican oregano, not as sweet as mediterranian
1/2 teaspoon smoked dried chipotle powder (Cayenne will do if you must.)
4 (15 ounce) cans crushed tomatoes, with juice
1 (12 ounce) can tomato paste
1 tablespoon sugar
1 (8 ounce) can ortega diced chilies
2 dried New Mexico chiles
1 pint beer, i usually use brown ale,you can use a pint of chicken stock if you wish to avoid beer
4 tablespoons masa harina

Steps:

  • Place the Tomatoes, Tomato Paste, Sugar, and Ortega Chilies in crock pot set on high.
  • Cook the Salt Pork in a large pan over med-high heat to render it's fat, remove and save half of the drippings.
  • Well brown half of the meat.
  • Drain on paper towel.
  • Cook the other half of the meat.
  • when it's done put the first half in the crock pot and drain the second half.
  • Wipe the pan.
  • add the rest of the drippings.
  • Saute (stir Fry) Onions and Jalapenos'til they're almost translucent, 5-10 min.
  • Add Garlic and spices, Saute another 4 min.
  • Place last of the meat and the vegetables in the crock pot, mix well.
  • Place Beer (or chicken stock) in a sauce pan over med-high heat.
  • KEEP AN EYE ON IT!
  • IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP!
  • Top dried chilies.
  • Carefully split in half with a sharp knife, seed and vain.
  • Place in beer and cook at a slow boil for 10 min.
  • Remove from heat.
  • Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin.
  • Repeat'til all are cleaned.
  • Place the pulp with a bit of the beer in a blender and puree.
  • Add the puree and the remaining beer to the crock pot.
  • Mix well.
  • Cover.
  • Reduce heat to low.
  • Cook 8-10 hours.
  • Mix Masa Harina with a cup of cold water.
  • Stir into pot.
  • Cook another 30 min. to thicken.
  • Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread.
  • Top with chopped Onions and fresh chopped Cilantro.

Nutrition Facts : Calories 398.2, Fat 14.6, SaturatedFat 5, Cholesterol 94.3, Sodium 968.4, Carbohydrate 26.8, Fiber 5.3, Sugar 12.7, Protein 39

CROCK POT PORK CHOP CHILI



Crock Pot Pork Chop Chili image

Adapted from a recipe by Jen Santiago (http://www.recipezaar.com/member/137839): I needed a pot of chili to take to a Cook-Off, and had pork chops on hand. I tweaked Jen's recipe for pork chops with chili sauce, then I added tomatoes and kidney beans in the last 2 hours of cooking to make a pot of chili. Got great reviews from my friends!

Provided by Chef LovenStamps

Categories     Pork

Time 5h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup diced onion
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
3/4 cup water
1 1/3 cups ketchup
1 teaspoon Mexican chili powder
4 pork chops (bone in preferred)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can diced tomatoes (no salt added)

Steps:

  • Lightly brown onions in oil.
  • Add garlic powder, Worcestershire sauce, chili powder, water and ketchup.
  • Simmer the sauce for 10 minutes.
  • Arrange pork chops in crock pot, pour sauce over the chops.
  • Cover and cook for 20 minutes on HIGH.
  • Turn to LOW HEAT for 3 1/2 hours.
  • Add beans and tomatoes. Cover and cook for another 1 1/2 hours, for a total of 5 hours cooking on LOW heat.
  • The pork will fall off the bones. Remove bones and serve.
  • If you're in a hurry, you can add the tomatoes and beans earlier and cut the total cooking time. In my crock pot, the pork is well-cooked at about 4 hours.
  • Note: This is the kid-friendly not-very-spicy version. For extra heat, feel free to add more chili powder.

Nutrition Facts : Calories 541.7, Fat 22.1, SaturatedFat 6, Cholesterol 75, Sodium 1282.5, Carbohydrate 55.3, Fiber 10.1, Sugar 24.4, Protein 34.3

EASY CROCK POT TURKEY CHILI



Easy Crock Pot Turkey Chili image

I had a pound of ground turkey in the fridge and had no idea what to do with it, so I decided to make some chili using what I had on hand and it came great! so I thought I would share this hearty easy and budget friendly meal

Provided by alyssas mommy

Categories     One Dish Meal

Time 6h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 small onion, diced
4 roma tomatoes, diced
1 (15 ounce) can black beans (any beans will do that is just what I had on hand)
0.75 (12 ounce) can beer (I used keystone because it is what I had but any kind will work)
2 tablespoons cumin
2 tablespoons chili powder
1 -2 teaspoon salt
1 -2 teaspoon pepper
1 teaspoon smoked paprika (optional)

Steps:

  • dice tomatoes and onions, place in crock pot. add ground turkey, beer , beans and spices. mix all ingredients.
  • set slow cooker to high 6 hours or low 8 hours.
  • serve with favorite toppings such as shredded cheese or sour cream and enjoy :).

Nutrition Facts : Calories 170.1, Fat 5.2, SaturatedFat 1.3, Cholesterol 39.2, Sodium 362.6, Carbohydrate 14.2, Fiber 4.8, Sugar 1.4, Protein 15.7

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