Megans Slow Cooker Chili Recipes

SLOW COOKER CHILI

Steps:

• Heat olive oil in a large and deep non-stick skillet over medium-high heat.
• Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
• Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
• Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
• Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
• Cover with lid and cook on low heat for 5 - 6 hours.
• Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

SLOW COOKER VEGAN CHILI

Steps:

• Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
• Cover and cook until vegetables are tender, 4 to 6 hours on Low.

SLOW COOKER CHICKEN CHILI

Steps:

• Lightly grease the crock of your slow cooker with vegetable oil.
• Put chicken breasts into the bottom of the slow cooker crock; add chicken broth, black beans, cannellini beans, diced tomatoes, yellow onion, chili powder, garlic, cumin, paprika, garlic powder, hot sauce, salt, and black pepper.
• Cook on Low for 6 hours (or on High for 3 hours).
• Remove chicken breasts from the crock to a cutting board. Shred chicken into strands with a pair of forks and return it to the mixture in the crock; add sour cream and stir.
• Continue cooking on Low for 30 minutes more.

MEGAN'S AMAZING BUFFALO GARLIC CHILI

Steps:

• Chop onion and crush and chop garlic and saute in butter until tender, browning and the smell is overwhelmingly garlicy, turn heat to low and let cool while you do step 2.
• If you use meat cook down the beef in a separate pan and when its browned and crumbly add the taco seasoning as directed by the packet. Add to the chili along with beans.
• Drain the appropriate items and add all beans, both drained and undrained along with the corn and the chopped tomatoes to the pot.
• Add large can of whole tomatoes. Crush with your hands or cut into quarters with paring knife. I generally dump the tomatoes on top and then slice them up over the pot, just dropping them back. This is very messy (and fun) and you'll want to wear an apron. Whole Stewed Tomatoes never fail to squirt when you crush or cut them.
• Stir all ingredients and turn heat back up to begin cooking.
• Add seasoning while stirring and taste testing. I generally add the wing sauce and the lemon juice first. Chili powder makes the chili a nice dark red and tends to be hot in the back of the mouth for a nice kick after the flavor. I also use season pepper, and pepper flakes. Basically you season it with what you like until it tastes good to you. It will always be different. Note: You can use the taco seasoning directly to the beans as opposed to just using it on the beef.
• Simmer on medium stirring occasionally. If it's too soupy you can add 1/2 cup of white rice which will also make your chili even more filling.
• Eat some and let cool on the stove top. I find letting it sit sets the flavor before you put it away.
• Note for Vegetarians: For Vegetarian omit the ground meat. Also not Apian Vegetarian due to honey in the Anchor bay Buffalo wing sauce.

MEGAN'S SLOW COOKER CHILI

Steps:

• Brown turkey in a pan. Add a few drops of olive oil, this seems to keep the turkey nice and moist and from sticking.
• Spray crock pot with cooking spray.
• Add entire ingredients except for shredded cheese, and stir.
• Cook for 4 hours on medium, stirring occasionally.
• In last 30 minutes or so, add shredded cheese, as much or as little as you desire.
• Eat and enjoy with Fritos, Tostitos, or over rice or a baked potato!