Meaty Slow Cooker Chili Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Add stew meat and brown for 2 minutes, stirring often. Add chili powder and cumin; cook and stir until fragrant, about 1 minute. Stir in flour and cook for 1 minute more. Transfer meat to a large slow cooker.
• Add diced tomatoes, black beans, kidney beans, 1 1/2 cups beef broth, onion, bell pepper, parsley, barbecue sauce, brown sugar, garlic, and salt to the slow cooker; stir until well combined.
• Cover and cook on Low, stirring occasionally, until beef is tender, 6 to 8 hours. Thin the chili with remaining beef broth as it cooks, if consistency is too thick.

Steps:

• Brown ground beef and pork sausage with the onion and garlic. Drain well.
• Add all the ingredients to a slow cooker. Stir and let simmer on low for 6-8hrs or on high for 3-4hrs.
• Top with fixins - sourcream, cheese, green onion, corn chips, or rice. You choose. Mix it up for a new flavor combo everytime.

Steps:

• Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.
• When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.
• Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

Steps:

• Place the chicken and turkey in a large saucepan over medium heat and cook until slightly browned. Add to a 4-quart slow cooker along with the beans, broth, tomato sauce, stewed tomatoes, lime juice, celery, corn, bell peppers, jalapeno, onions, cilantro, garlic, chili powder and cumin. You can cook on high for a faster chili that will be ready in 3 hours. Or you cook on low for 6 hours. Set the dial, enjoy your day and come home to a healthy meal.

Steps:

• Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
• Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
• Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
• Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.

Steps:

• Brown ground beef with onion powder & garlic.
• Place browned meat & the remaining ingredients (except beans) into the crockpot.
• Stir to ensure all ingredients are incorporated (mixed well).
• Cook on Low 6-10 Hours.
• Add Beans to the Chili 1/2-1 hour before the end of cooking (long enough to heat them through).
• Special Note: I have added the complete 6oz can of tomato paste (so as not to waste it) with no issues. You may want to add a bit more water if you do use the whole can. Also, I have used just kidney beans or just pintos or both (for a realy hearty chili). This is one of those recipes you can play around with and have little ill-effects.
• Also, I like to top ours with fresh grated cheddar cheese & a dollip of sour cream immediately before serving.

Steps:

• Cut the bacon into 1/4 inch pieces and brown in pan over medium heat. Remove and reserve on paper towls.
• Drain the bacon grease, then brown the ground pork and beef in the pan.
• Crumble the bacon a bit and combine with the (drained) ground pork and beef, sirloin, beans, tomatoes, and onion in a slow cooker.
• Add the seasonings (garlic, salt, chili powder, cumin, and oregano) to the slow cooker and stir well.
• In a bowl, combine the tomato paste, beer, and chipotle sauce. Stir until well combined and pour over the mixture in the slow cooker.
• Mix everything together.
• Cook on low for 8 hours.
• Serve with sour cream and shredded cheese.

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.

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.

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
• Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
• Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.

Steps:

• Coat stew meat with flour. Cook meat in sauté pan until browned on all sides.
• Brown ground beef in separate pan. Drain off fat and oil.
• Add all ingredients except corn into the slow cooker. Stir well.
• Cook for approximately 4 hours.
• Add corn during the last 30 minutes of cooking.
• Serve and top with the 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.)