SLOW-COOKER SOUTHWEST CHILI
Hang on to your hat, cowboy! This hearty chili blends chunks of real steak, tomato and authentic Southwest chili seasonings.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h30m
Yield 8
Number Of Ingredients 12
Steps:
- In 3 1/2- to 4-quart slow cooker, mix all ingredients except bell pepper, beans and cheese.
- Cover; cook on Low heat setting 6 to 7 hours.
- Stir in bell pepper and beans. Increase heat setting to High; uncover and cook about 15 minutes longer or until slightly thickened. Serve with cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 200, Carbohydrate 24 g, Cholesterol 30 mg, Fiber 6 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 7 g, TransFat 0 g
SLOW COOKER CACTUS CHILI
A savory Southwestern chili.
Provided by Denise D
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 4h15m
Yield 10
Number Of Ingredients 14
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes.
- Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 48.7 g, Cholesterol 55.1 mg, Fat 12.4 g, Fiber 13 g, Protein 26.6 g, SaturatedFat 4.5 g, Sodium 1346.8 mg, Sugar 12.7 g
SLOW-COOKER SOUTHWESTERN CHICKEN CHILI
Warm up a winter night with this spicy soup, which takes just 20 minutes to get cookin'.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 3- to 4-quart slow cooker, mix onions, bell pepper and garlic.
- In large bowl, mix cornmeal, chili powder, oregano, cumin and salt. Add chicken; toss to coat. Add chicken and any remaining seasoning mixture to vegetables in slow cooker. Gently stir in picante sauce, beans and tomatoes.
- Cover; cook on Low setting 6 to 8 hours. Sprinkle with green onion.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 60 mg, Fiber 10 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 1/3 Cups, Sodium 820 mg, Sugar 6 g, TransFat 0 g
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- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef and cook and stir until browned; about 10 minutes. Remove the beef with a slotted spoon and place in the bottom of slow cooker.
- In the same skillet, add the diced onion, jalapeño peppers, and garlic. Cook until the onions are translucent, about 5-7 minutes. Stir in the remaining ingredients except for the beans. Continue cooking for 5 minutes, stirring to incorporate the tomato paste. Pour mixture into slow cooker, add the kidney beans, and stir.
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- Cook ground chuck, in batches, in a large skillet over medium-high heat about 5 minutes, stirring until meat crumbles and is no longer pink; drain. Place meat in a 6-quart slow cooker; stir in onions, next 12 ingredients, and, if desired, beans. Cook, covered, at HIGH 5 to 6 hours or at LOW 6 to 8 hours. Remove and discard bay leaf. Serve with desired toppings.
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