The Perfect Chili For Slow Cooker Or Modify For Stove Top Recipes

THE ULTIMATE SLOW COOKED CHILI

The Ultimate Slow Cooked Chili image

Chili is always a little bit of experimentation, a whole lot of flavor, and one of my absolute favorite dishes. There is always a little give and take but here is my honed recipe with the (staple) list of ingredients. Serve in a bowl on a cold night or even spread over white or brown rice sometimes. Always sprinkle generously with Cheddar cheese and crumbled tortilla chips and maybe a dollop of sour cream and enjoy!

Provided by mbmiller2318

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 6h25m

Yield 10

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil, divided
2 pounds lean ground beef
1 onion, chopped
2 tablespoons chopped garlic
salt and ground black pepper to taste
2 (15 ounce) cans pinto beans
2 (15 ounce) cans ranch-style beans
2 (15 ounce) cans white kidney beans (cannellini)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
1 green bell pepper, chopped
2 stalks celery, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground cumin
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon brown sugar
½ cup red wine

Steps:

Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)

Nutrition Facts : Calories 492.2 calories, Carbohydrate 52.7 g, Cholesterol 54.9 mg, Fat 16.7 g, Fiber 14.1 g, Protein 31.4 g, SaturatedFat 5.5 g, Sodium 1125.2 mg, Sugar 8.5 g

THE PERFECT CHILI (FOR SLOW COOKER OR MODIFY FOR STOVE TOP)

The Perfect Chili (For Slow Cooker or Modify for Stove Top) image

I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!

Provided by Natalia 3

Categories Low Cholesterol

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 1/2 ounce) can kidney beans (drained and rinsed)
1 (14 1/2 ounce) can baked beans (undrained, I used Bush's vegetarian beans)
2 (14 1/2 ounce) cans diced tomatoes (with juice)
1 green bell pepper (chopped)
1/2 onion (chopped)
1 large garlic clove (or 2 small, chopped)
2 stalks celery (diced)
1 lb lean ground beef (or other meat)
1 tablespoon cumin
1 tablespoon chili powder
1/2 teaspoon crushed red pepper flakes (more or less for desired heat)
1 teaspoon salt (to taste)

Steps:

Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
Stir in the spices.
Cook on high for 1-2 hours (or until the chili is very hot and simmering).
Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
Taste, adjust seasonings and serve.

Nutrition Facts : Calories 369.3, Fat 10.7, SaturatedFat 4, Cholesterol 59, Sodium 1433.4, Carbohydrate 44, Fiber 10.7, Sugar 16.6, Protein 28.5

CROCK POT (OR STOVE TOP) CHILI

Crock Pot (Or Stove Top) Chili image

This chili isn't quite Cincinnati-style, but not Texas-style either. It is a yummy combo of both; not too sweet, not to chunky, just right! My husband requests it so much I can make it without thinking. It is really simple to make, easy on the budget, and you can make it in the morning and not worry about it till diner time.

Provided by Danac210

Categories Beans

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs ground beef
2 (15 ounce) cans of hormel chunky chili with beans
1 (12 ounce) can hunts tomato paste
4 roma tomatoes, cut into large chunks (the small, bright red ones)
1/2 small yellow onion, finely grated
2 dashes Tabasco sauce
1 dash salt
2 dashes black pepper
2 dashes red peppers
1 dash garlic salt
3 dashes cinnamon (trust me, without it the chili will be too spicy)
1/2 cup hot water

Steps:

Basically just separate the ground beef so it is loose and dump all the other ingredients on top of it in the crock pot(or large pot on a burner set to low heat); mix well.
Cover and leave in crock pot on low for 6 (give or take a little is fine) hours.
If making on stove top reduce cook time to 4 hours.
I top a big bowl of this with oyster crackers and sharp cheddar cheese, but it can be served over spaghetti noodles if you prefer.

MOM'S PERFECT CHILI

Mom's Perfect Chili image

Smoky tomato flavors lead the way in this comforting classic. This is the perfect chili recipe in my opinion--it's not so fancy that it's intimidating at all, but it's definitely a step above chili packet recipes and chili beans. Serve topped with desired garnishes, such as jalapeno, green or white white onion, cheese, sour cream, cilantro, and hot sauce.

Provided by NicoleMcmom

Yield 12

Number Of Ingredients 24

Ingredients

1 tablespoon olive oil, divided
2 pounds ground beef sirloin
1 large onion, diced
2 medium poblano peppers, diced
1 medium orange bell pepper, diced
1 medium jalapeno pepper, seeded and chopped
3 cloves garlic, minced
¼ cup chili powder
4 teaspoons ground cumin
1 teaspoon ground paprika
1 teaspoon white sugar
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
½ teaspoon dried oregano
1 (12 fluid ounce) can or bottle beer
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can fire-roasted diced tomatoes
½ (28 ounce) can tomato puree
2 cups beef stock
1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers
3 (15 ounce) cans kidney beans, drained and rinsed

Steps:

Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.
Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.
Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.
Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 296.3 calories, Carbohydrate 31.2 g, Cholesterol 40.3 mg, Fat 9.6 g, Fiber 10.5 g, Protein 21.6 g, SaturatedFat 3.1 g, Sodium 823.3 mg, Sugar 3.4 g

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