Daves Slow Cooked Chili Recipes

SLOW-COOKED CHILI

Slow-Cooked Chili image

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories Dinner Lunch

Time 8h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

Ingredients

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese and thinly sliced green onions, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

COUSIN DAVID'S SLOW COOKER BRISKET

Cousin David's Slow Cooker Brisket image

This is a family recipe passed along by my late cousin David. It is so simple...just four ingredients thrown in the slow cooker! Not only is it great to come home to a hot delicious meal...your home will smell wonderful too! It is great with the extra gravy spooned over egg noodles or mashed potatoes.

Provided by DRUMNWRITE

Categories Main Dish Recipes Roast Recipes

Time 10h5m

Yield 4

Number Of Ingredients 4

Ingredients

1 (3 pound) beef brisket
2 (12 ounce) bottles chili sauce
1 (1 ounce) envelope dry onion soup mix
2 teaspoons garlic powder

Steps:

Place the beef brisket into a slow cooker. In a medium bowl, mix together the chili sauce, onion soup mix, and garlic powder. Pour over the brisket. Cover, and cook on the Low setting for 8 to 10 hours. Slice the brisket against the grain, and pour the gravy over the slices.

Nutrition Facts : Calories 605.9 calories, Carbohydrate 9.4 g, Cholesterol 138.2 mg, Fat 46.6 g, Fiber 0.8 g, Protein 35.6 g, SaturatedFat 18.2 g, Sodium 923.2 mg, Sugar 2.4 g

SLOW COOKER CHILLI

Slow cooker chilli image

Batch-cook this chilli and freeze for healthy dinners when you're pushed for time. It'll soon become a family favourite with hidden vegetables to nourish fussy eaters

Provided by Caroline Hire - Food writer

Categories Dinner

Time 7h25m

Yield Serves 4 adults + 2 - 4 children

Number Of Ingredients 17

Ingredients

1 tbsp rapeseed oil
1 large onion, finely chopped
2 garlic cloves, crushed
2 tsp ground cumin
1 ½ tsp sweet smoked paprika
1 tsp mild chilli powder (optional)
2 carrots , diced
2 sticks celery, diced
1 courgette, diced
1 red pepper, diced
400g lean beef mince
3 x 400g cans chopped tomatoes
1 beef stock cube
1 tbsp tomato purée
1 x 400g can green lentils, drained and rinsed
1 x 400g can flageolet beans, drained and rinsed
a selection of the following to serve: rice or tacos, soured cream, grated cheese and sliced avocado

Steps:

Heat the oil in a heavy-based pan. Cook the onion for 10 mins until softened and starting to caramelise. Add the garlic and spices and cook for a further 1-2 mins.
Transfer to a slow cooker, along with the diced vegetables, mince, chopped tomatoes, stock cube and tomato purée. Stir well. Cook on low for 6-7 hours. About half an hour before serving, take off the lid and use a stick blender to blend in the vegetables (if your children aren't keen to eat veg) or leave chunky. Stir through the lentils and flageolet beans. Replace the lid and heat through for a further half hour. Stir and serve with rice or tacos, soured cream, grated cheese and sliced avocado.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 0.73 milligram of sodium

DAVE'S CHILI

Dave's Chili image

We love to make chili together, and we usually play around with it all day, adding this and that, and it is never the same, but today's batch was exceptional so I thought I would put it here for future reference. The original recipe is supposedly from Conway Twitty that my husband obtained from an anesthesiologist he was working with at the time. Conway supposedly won a Texas chili cook-off with it. But this is our version of his great recipe that has evolved over the years. It's a little hot/spicy, but you can adjust the amount of seasonings if you want it milder. Feel free to play around with it. Hope you enjoy. Someday I'll post the original of Conway's chili recipe. NOTE: I have updated this recipe with a few changes including not draining the beans and using only 1 can of Rotel. And in the directions to add extra water as needed. I like the added flavor of not draining the beans. :)

Provided by Nimz_

Categories Meat

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

3 -4 lbs ground beef
4 tablespoons olive oil
8 cups water
8 -10 dried chili pods
10 garlic cloves, minced
2 bay leaves
3 teaspoons salt
1 teaspoon cumin
1 teaspoon ground red pepper
1 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 tablespoon sugar
1 tablespoon dried onion flakes
2 -4 tablespoons Mexican chili powder (start with 2 and increase to suit your taste buds)
3 tablespoons flour
6 teaspoons cornmeal
1/4 cup water
1 (16 ounce) can dark red kidney beans (more to taste)
1 (15 1/2 ounce) can pinto beans (more to taste)
1 (14 1/2 ounce) can petite cut diced tomatoes (more to taste, Note ( To kick this up a little more use 1 10 oz cans of Rotel)

Steps:

Heat olive oil in a large pot.
Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat).
Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil.
Reduce heat and simmer for an hour.
Remove the chili pods and any stems that may have fallen off the pods.
Add the bay leaves through the Mexican Chili Powder and stir.
To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well.
Add the Beans and Tomatoes.
Mix well and bring to a boil.
Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :).
NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.

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Daves Slow Cooked Chili Recipes

SLOW-COOKED CHILI

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana

COUSIN DAVID'S SLOW COOKER BRISKET

SLOW COOKER CHILLI

Batch-cook this chilli and freeze for healthy dinners when you're pushed for time. It'll soon become a family favourite with hidden vegetables to nourish fussy eaters

DAVE'S CHILI

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