Heather Maries Crockpot Chili Recipes

AWARD WINNING CROCKPOT CHILI

Award Winning Crockpot Chili image

If you're in the market for a good, basic chili recipe, this one is it! This chuck roast chili is studded with big pieces of beef, chiles and black beans and comes together super quickly before being slow-cooked for hours. If you have a chili-cookoff coming up, I think you're going to want to tuck this award winning crockpot chili in your back pocket for later.

Provided by Heather Cheney

Time 6h10m

Number Of Ingredients 17

Ingredients

1 tablespoon canola or olive oil
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 tablespoons chili powder
3 tablespoons paprika
2 teaspoons onion powder
1-1 1/2 pounds boneless beef chuck (cut into 1 1/2" cubes)
2 tablespoons brown sugar
1 teaspoon oregano
1 medium onion (medium diced)
3 cloves garlic (minced)
14 ounces diced tomatoes (undrained)
4 ounces can diced green chilies
1 cup beef broth
1 tablespoon apple cider vinegar
28 ounces black beans (2 cans, rinsed and drained)
1 teaspoon kosher salt

Steps:

Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat.
Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine.
Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low.

Nutrition Facts : ServingSize 1 serving, Calories 470 kcal, Carbohydrate 46 g, Protein 36 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 78 mg, Sodium 762 mg, Fiber 15 g, Sugar 7 g

* HEATHER MARIE'S CROCKPOT CHILI *

* Heather Marie's Crockpot Chili * image

This chili is thick and hearty. I made this chili especially for my close friends in Nebraska and back home in California, they loved it! They keep asking me to make it again. To add a kick - just a tsp. of cajun seasoning or hot sauce does the trick. For a side - cornbread ofcourse!

Provided by Heather Isom @MissHeatherMarie

Categories Chili

Number Of Ingredients 10

Ingredients

1 pound(s) ground beef or chuck
1 can(s) black beans 14 oz.
1 can(s) kidney beans 14 oz.
1 can(s) tomato sauce 32 oz.
1 can(s) diced tomatoes 14 oz.
1 - small onion, diced
1 package(s) chili seasoning
1 can(s) green chiles 4 oz.
- shredded cheddar cheese
- sour cream (optional)

Steps:

Brown ground beef or chuck until no longer pink.
Rinse and drain beans. Do not drain tomatoes or chiles.
Add beef or chuck to crockpot along with other ingredients. Stir well.
Cook on low for 6-8 hours. When serving, add cheddar cheese on top along with sour cream.

JIMMY FALLON'S CROCK-POT CHILI

Jimmy Fallon's Crock-Pot Chili image

This easy Crock-Pot chili recipe is courtesy of comedian Jimmy Fallon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving

Steps:

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
In a 6-quart Crock-Pot, combine beef, onion mixture, chile powder, oregano, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours.
Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings.

JANE'S BEST CROCK POT CHILI

Jane's Best Crock Pot Chili image

This chili is the best I've ever had. My husband will eat it for 3 meals in a row (with the leftovers).

Provided by Jane11808

Categories Beans

Time 4h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2-2 lbs ground beef (you can use a leaner meat if you'd like)
1 (14 ounce) can pinto beans (drained)
1 (14 ounce) can can dark red kidney beans (drained)
1 (14 ounce) can can beef broth
1 (14 ounce) can can diced tomatoes (drained)
1 (4 ounce) can tomato paste
1 yellow onion
1 green pepper
1 jalapeno pepper (if you want more spice, add 2)
1 tablespoon chili powder
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon olive oil

Steps:

Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.

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