Thick Crock Pot Burger Chili Recipes

GREAT THICK EASY CROCK POT CHILI

Steps:

• Brown turkey onion and garlic. Drain off extra fat and place in crock pot.
• Open all the cans and place in crock pot only drain the kidney beans.
• Pour in the chili seasoning and brown sugar.
• Stir and place crock pot on low. Let cook for at least 1 hour to let the flavors blend.

THICK CROCK POT BURGER CHILI

Steps:

• In large pan cook ground beef, onions, and garlic. Drain grease.
• Add all ingredients into large crock pot, except breadcrumbs.
• Cook on low 4-6 hours.
• Add breadcrumbs until desired thickness. (1/4 cup -1 cup).
• Cook on low 1 hour.

MEATY THICK MAN CHILI

Steps:

• Place the ground beef in a large pot over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain off grease. Place the pot over medium heat, and add the onion, garlic, green pepper, red pepper and kidney beans. Cook and stir for a few minutes. Stir in the tomato sauce and water, and season with chili powder. Simmer over low heat for 40 minutes uncovered.

HEARTY SLOW-COOKER CHILI

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and 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 or broth if necessary.

SLOW-COOKED CHUNKY CHILI

Steps:

• In a large skillet, cook beef and sausage over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. , Cover and cook on high for 4-5 hours or until vegetables are tender. If desired, serve with shredded cheese, chopped onion and sour cream. , Freeze option: Before adding toppings, cool chili. Freeze chili and toppings separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle with toppings.

CROCK POT CHILI RECIPE BY TASTY

Steps:

• Brown your choice of ground meat in a large skillet on medium-high heat. Stir often till thoroughly cooked, Drain in a small-holed colander, rinse with hot water to get rid of excess grease, drain. Place meat in the crockpot (Don't turn the crockpot on until the rest of the ingredients are done).
• Heat butter and oil In a skillet over medium-high heat. Cook and stir onions and bell peppers for 5-6 minutes, add garlic, and cook 1 minute until fragrant. Pour onions,
• peppers for 5-6 minutes, add garlic, and cook 1 minute until fragrant. Pour onions, peppers, garlic into the crock pot and turn the crockpot to high heat.
• Add all remaining ingredients and stir until seasoning packets are combined into sauce. Stir every ½ hour. Cook on high heat for 1-2 hours. Then turn to warm while serving dinner
• When ready to serve: warm chili in crockpot and serve with optional toppings, if desired.
• Enjoy!

SLOW COOKER HAMBURGERS

Steps:

• Set a slow cooker to Low.
• Create a rack for the bottom of the cooker by rolling aluminum foil into 1-inch rolls. For a 5-quart, oblong cooker, make 4 rolls, using the length of the cooker as a guide. Fold in any long ends and squeeze back on the rolls. Evenly space the rolls along the bottom of the cooker.
• Combine ground beef, liquid smoke, Worcestershire sauce, steak seasoning, smoked paprika, salt, and pepper in a bowl. Add bread crumbs and egg. Mix all ingredients using your hands until they are evenly distributed.
• Form meat mixture into 4 patties, about 1/2 inch thick. Brush each side of the patties with 1/2 teaspoon of browning sauce, and place on the aluminum "rack", being careful not to overlap.
• Cook on Low for about 4 1/2 hours until burgers are no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Place each cooked patty on a hamburger bun.