Jims Big Batch Slow Cooker Chili Recipes

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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

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.

JIM'S BIG BATCH SLOW COOKER CHILI



Jim's Big Batch Slow Cooker Chili image

In researching many recipes to achieve the perfect, awesome chili that I could make in a large batch by using my 6 qt crock pot (slow cooker), I came across 3 different ones that I deconstructed and then reconstructed using my own variations and twists. I had a wonderful success on my first try. I served this during the holidays in 2012 to a large group and many came back for 3RDs! Chili is normally regionalized, but this one is so GOOD, that any part of the country will love it and gobble it up! For Nutritional Data purposes, I calculated a recommended serving size to be approximately 13 oz. per serving to feed 10 people. Realistically if you have several hungry guys with large appetites hanging out, watching football, playing cards, etc. this may only yield enough to serve 8 people 16 oz.

Provided by jimbompls

Categories     One Dish Meal

Time 8h40m

Yield 1 4 qt batch, 10 serving(s)

Number Of Ingredients 16

3 lbs 80% lean ground beef (or three pounds ground chuck same %)
1 lb ground sausage (Jimmy Dean or other brand HOT)
1 medium onion, finely chopped (I normally use an 8 oz white onion)
1 (1 1/2 ounce) packet chili seasoning mix (McCormick Chili Seasoning Mix for Slow Cookers)
4 garlic cloves, pressed
1 (29 ounce) can tomato sauce (Hunt's, or you may use 2 15 oz. cans as the extra ounce shouldn't make much of a difference)
2 (6 ounce) cans tomato paste (Hunt's, trick open both ends of can and shake out)
2 (16 ounce) cans light red kidney beans (Bush's Best Light Red, RINSE and DRAIN in cold water before using)
1 (14 1/2 ounce) can chicken broth (or measure 14.5 oz. from a box)
1 (12 ounce) bottle medium-heft beer (such as a Pale Ale)
1 tablespoon ground oregano
1/2 teaspoon paprika (or use McCormick ground ancho chili powder instead to add some heat)
1 teaspoon kosher salt (or substitute same amount of common iodized table salt)
3/4 teaspoon fresh ground black pepper
1/4 teaspoon allspice
2 bay leaves

Steps:

  • Optional Adds: 1 Green Bell Pepper chopped OR 2 Jalapeno Peppers seeded and chopped for extra added heat. Personally, I do not use either of these, but you may. You may also use 2 (14.5 oz. cans) of Hunt's Diced Tomatoes, undrained, if you like a chunkier chili. Personally, I do not use these either.
  • Optional Substitution: Although the beer is utilized to give the chili a great flavoring, it is NOT to have any alcoholic content after cooking it for over 2 1/2 hours according to the USDA. If you decide to omit the 12 oz. beer for any reason, use an ADDITIONAL 14.5 oz. of Chicken Broth to take its place.
  • Cook the meats in at least 2 separate batches in a Large Skillet over Med-High heat right before it crumbles. Add and mix in the finely chopped onions. When the meat crumbles and no longer is pink; drain.
  • Place the meat and onion mixture in the large crock pot (slow cooker). Add the rinsed/drained light red kidney beans and the remaining ingredients.
  • Cover and cook on LOW for 8 hours, may stir a couple times. Since this is a Slow Cooker, it is always discouraged to use the HIGH setting... but if you must and running short on time, can be done roughly around 5 hours on HIGH.
  • Remove and Discard the Bay Leaves before serving.
  • Condiments and/or Sides to consider having on hand when serving: Sour Cream, Sharp Shredded Cheddar Cheese, Rice, Chopped Green Onions, Black Sliced Olives, Crackers, Limes (cut in quarters), Jalapeno Slices, Baguette Bread Sliced, Cornbread (or Jalapeno Cornbread), Salad.
  • Beverage Pairing: Milk, Beer, Ripe Zinfandel, or Syrah.
  • ENJOY! For whatever reason, a well-made Chili is much like Jambalaya. The leftovers, the day after, is generally better. . Maybe it takes a day for the flavors to truly fuse together.
  • Directions for freezing and/or reheating portions:.
  • Let Chili cool before freezing.
  • Evenly divide chili into 2 (1-gallon) zip-top freezer bags (only 1 1-gallon bag needed if you are looking to freeze only half).
  • Seal and lay each bag flat.
  • Stack bags of chili in freezer.
  • Freeze up to 1 month.
  • Thaw 1 bag of frozen chili overnight in refrigerator (or defrost in microwave).
  • Pour thawed chili into a 9-inch square baking dish.
  • Cover tightly with heavy-duty plastic wrap, and fold back a corner to allow steam to escape.
  • Microwave at HIGH 6-7 minutes or until bubbly (stirring once after 3 1/2 min mark).

AL'S BIG BATCH CHILI



Al's Big Batch Chili image

Make and share this Al's Big Batch Chili recipe from Food.com.

Provided by dianeporto

Categories     One Dish Meal

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs extra lean ground beef
1 chopped onion
4 stalks chopped celery
2 whole chopped green peppers
1 (28 ounce) can crushed tomatoes in puree
4 (15 ounce) cans kidney beans
1 lb mushroom, sliced
8 cups water

Steps:

  • Brown ground beef in a skillet, drain fat off.
  • In a 5 quart pot, saute onion, celery, and green pepper until tender.
  • Add ground beef back in pot and add tomatoes with puree. Add water.
  • Add seasonings chili pepper and garlic power, onion power, salt and pepper.
  • Cook 2 hours until heated though.
  • Add mushrooms and kidney beans the last 30 minutes of cooking and heat though. Serve.
  • Notes: You can add hot peppers to the chili if you want to, he does. You can also add crushed tomatoes without puree, it will be more like a soup. My husband just uses crushed tomatoes with juice. This above is more thicker but still good.

SLOW COOKER CHILI



Slow Cooker Chili image

Beefy chili packed with beans, veggies, and just the right amount of spice. Sourced from: allrecipes.com

Provided by PDCEats

Categories     Meat

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb ground beef
3/4 cup diced onion (optional)
3/4 cup diced celery
3/4 cup diced green pepper
3/4 cup sliced carrot
2 garlic cloves, minced
1 (15 ounce) can diced tomatoes
2 (15 ounce) cans red kidney beans
1 (15 ounce) can white kidney beans
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/8 teaspoon hot sauce
1 pinch salt & pepper

Steps:

  • Place the beed in a skillet over medium heat and cook until evenly brown. Drain grease.
  • Place the cooked beef in the slow cooker and mix in all other ingredients.
  • Cover and cook on high for 6 hours or on low for 8 hours.

Nutrition Facts : Calories 323.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 38.6, Sodium 226.3, Carbohydrate 36.7, Fiber 12.3, Sugar 3.9, Protein 23.4

SLOW COOKER CHILI & BEAN DIP



Slow Cooker Chili & Bean Dip image

I have had this recipe for many years and always receive compliments on it. Please decrease spice if you do not like spicy or add extra if you like.

Provided by happynana

Categories     Meat

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb bulk hot sausage (I use Jimmy Dean)
1 1/2 lbs ground chuck (or ground round may be used)
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
1/2 cup chopped onion
1 jalapeno pepper, seeded and diced (optional)
1 teaspoon sugar
1 tablespoon chili powder (can use less)
1 1/2 teaspoons cumin
1 teaspoon oregano
1 (30 ounce) can hot chili beans, undrained (can use mild)
corn chips (optional)
shredded cheddar cheese (optional)

Steps:

  • In large skillet, brown meat. Drain.
  • In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well.
  • Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours.
  • Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated.
  • Serve in bowls and add Frito's and shredded cheese if desired.

Nutrition Facts : Calories 693.7, Fat 31.2, SaturatedFat 10.6, Cholesterol 128.3, Sodium 1582.3, Carbohydrate 56.2, Fiber 11.1, Sugar 9.3, Protein 48.5

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