Slow Cooker Beef And Three Bean Chili Recipes

SLOW-COOKER BEEF AND THREE-BEAN CHILI

Steps:

• Place beef in a large resealable plastic bag; add chili powder and toss to coat.
• In large skillet over medium heat, brown beef and onion in oil.
• Meanwhile, in a greased 5-quart slow cooker, combine the beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin.
• Stir in beef, onion and drippings.
• Cover and cook on low for 5 1/2 to 6 1/2 hours or until meat is tender.
• Serve with sour cream, if desired.

3 MEAT, 3 BEAN, 3 CHILI CHILI

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste.
• Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours.
• Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes.
• Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves.

THREE BEAN AND BEEF CHILI

Steps:

• Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

SLOW COOKER 3-BEAN CHILI

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

SLOW-COOKER THREE CHILE CHUNKY BEEF CHILI

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours (or on High setting 4 to 5 hours).

BEEF & THREE-BEAN CHILI

Steps:

• Sprinkle beef with chili powder. In a large skillet, heat oil over medium heat. Brown beef and onion in batches. , Meanwhile, in a 5-qt. slow cooker coated with cooking spray, combine beans, tomatoes, broth, tomato paste, jalapenos, brown sugar, garlic, salt, pepper and cumin. Stir in beef, onion and drippings., Cook, covered, on low 5-6 hours or until meat is tender. If desired, serve with sour cream.

SLOW-COOKER SWEET AND SPICY THREE BEAN CHILI

Steps:

• In a large skillet heat olive oil over medium high heat. Add the ground beef and cook until browned and cooked through.
• Add the ground beef and all other ingredients to slow cooker except the garnishes.
• Stir to combine and cook on high for 5-6 hours or low for 3-4 hours. Serve warm with your favorite garnishes like cheese, freshly chopped cilantro, chopped red onion and sour cream.

SLOW-COOKER BEEF CHILI

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
• Stir in chili powder, cumin, salt, pepper and beef. Cook 6 to 8 minutes, stirring occasionally, until beef is lightly browned.
• In 3- to 4-quart slow cooker, place beef mixture. Stir in beans, tomatoes and water.
• Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

SLOW-COOKER BEEF AND BLACK-BEAN CHILI

Steps:

• In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion.

SLOW-COOKER EASY THREE-BEAN CHILI

Steps:

• Add all ingredients except the Tabasco (if using) and the ground beef to the slow-cooker/Crock Pot. Stir. Cook on low for 8 - 10 hours or on high for 5-6 hours. Taste and add Tabasco if desired. If serving an all-vegan chili, skip to "Serve with toppings."
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add five cups of the chili to the browned ground beef. Stir, continuing the medium heat, and heat until boiling. Reduce heat to low and simmer for 20 - 30 minutes.
• In a medium or large saucepan, brown the ground beef over medium heat with a little salt and pepper for flavor, if you wish. Drain off any fat. Add to the chili in the Crock Pot either at the beginning of the cooking process or near the end.
• Serve with assorted toppings such as diced avocado, fresh cilantro, chopped onions, sour cream (or vegan sour cream), grated cheddar or jack cheese (or vegan cheese), and some Tabasco or Tapatio sauce.

THREE BEAN SLOW BURN CHILI

Steps:

• In a large pot over medium heat, combine garlic, onion, habanero peppers, chili beans, kidney beans, black beans, diced tomatoes with green chiles, salsa, chili powder, black pepper, red pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.
• While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

BEAN & BEEF SLOW-COOKED CHILI

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.