50 Chili For The Crockpot Recipes

Steps:

• Mix all ingredients in Crock Pot.
• Cover; cook on HIGH for 3 to 4 hours.
• Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.

Steps:

• If necessary, split between 2 large stock pots, splitting ingredients as you add them.
• Brown beef and sausage.
• Add onion and garlic, saute until translucent.
• Add tomato sauce, crushed tomatoes, chiles and spices.
• Simmer at least 30-45 minutes.
• Add kidney beans 15 minutes before finishing.
• Serve hot, garnished with sour cream, chopped onions, hot sauce, or cheddar cheese.

Steps:

• Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on "High" for 5 hours, or "Low" for 8 hours.
• I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.

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!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to the bottom of a slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, bell pepper, onion flakes, chili powder, and cumin. Stir well.
• Cover and cook on Low until flavors have melded, at least 4 hours, up to 8 hours.

Steps:

• Place the Tomatoes, Tomato Paste, Sugar, and Ortega Chilies in crock pot set on high.
• Cook the Salt Pork in a large pan over med-high heat to render it's fat, remove and save half of the drippings.
• Well brown half of the meat.
• Drain on paper towel.
• Cook the other half of the meat.
• when it's done put the first half in the crock pot and drain the second half.
• Wipe the pan.
• add the rest of the drippings.
• Saute (stir Fry) Onions and Jalapenos'til they're almost translucent, 5-10 min.
• Add Garlic and spices, Saute another 4 min.
• Place last of the meat and the vegetables in the crock pot, mix well.
• Place Beer (or chicken stock) in a sauce pan over med-high heat.
• KEEP AN EYE ON IT!
• IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP!
• Top dried chilies.
• Carefully split in half with a sharp knife, seed and vain.
• Place in beer and cook at a slow boil for 10 min.
• Remove from heat.
• Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin.
• Repeat'til all are cleaned.
• Place the pulp with a bit of the beer in a blender and puree.
• Add the puree and the remaining beer to the crock pot.
• Mix well.
• Cover.
• Reduce heat to low.
• Cook 8-10 hours.
• Mix Masa Harina with a cup of cold water.
• Stir into pot.
• Cook another 30 min. to thicken.
• Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread.
• Top with chopped Onions and fresh chopped Cilantro.

Steps:

• Brown ground beef in large skillet and drain.
• Add to 3 or 4-quart crock pot along with remaining ingredients.
• Cover crock pot and cook on low for 7-9 hours until vegetables are tender.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.
• Cook on High for 3 hours.

Steps:

• Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
• Transfer ground beef to a slow cooker.
• Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
• Place remaining green bell peppers and red bell peppers on top of mixture.
• Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
• Stir chili and cook on Low setting for 6 more hours.
• Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

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.)