Slow Cooker Three Chile Chunky Beef Chili Recipes

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 8 to 10 hours (or on High setting 4 to 5 hours).

Steps:

• Whisk the chicken broth, 2 tablespoons chili powder, 1 teaspoon cumin, the tomatoes and poblano in a 6- to 8-quart slow cooker. Tear 1 tortilla into pieces and add to the slow cooker. Mix the remaining 1 tablespoon chili powder and 1/2 teaspoon cumin in a small bowl. Toss the cheese with 1/4 cup cilantro in a separate bowl. Set aside.
• Butterfly the steak: Put the steak on a cutting board with the short end facing you, then slice in half horizontally, with your knife parallel to the board, without cutting all the way through; open like a book. (If your steak is less than 1/2 inch thick to begin with, do not butterfly; instead, lightly pound the steak with the flat side of a meat mallet until about 1/4 inch thick.) Season with salt, pepper and the chili powder-cumin mixture.
• Press the cheese mixture over the steak in an even layer and arrange the remaining 2 whole tortillas in the center, overlapping slightly if needed. Starting with a long side, roll up the steak into a tight log. Tie with kitchen twine in 1 1/2-inch intervals, then tuck in the ends and tie lengthwise to keep the ends in place. Nestle the steak roll in the slow cooker and spoon some of the sauce over the top. Cover and cook on low until the meat is tender and the sauce is bubbling, 7 hours.
• Remove the steak roll to a cutting board and let rest, 5 minutes. Stir the corn into the slow cooker, cover and continue to cook on low until heated through, about 5 minutes, then stir in the remaining 1/4 cup cilantro. Untie the steak and thinly slice. Serve with the sauce.

Steps:

• Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.
• Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.
• Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.
• Serve with fixings such as pico de gallo, sour cream and lime wedges.

Steps:

• Cook ground beef in a skillet until browned; drain off fat.
• Pour into a slow cooker.
• Add the next 9 ingredients.
• Cover and cook on low for 6-8 hours.
• Ladle chili into individual serving bowls; Sprinkle with cheddar cheese.

Steps:

• Brown meat; drain. Spoon into slow cooker sprayed with cooking spray. Add all remaining ingredients except cheese; mix well. Cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
• Stir chili. Serve topped with cheese.

Steps:

• In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-1/2-qt. slow cooker. Stir in the tomatoes, beans, tomato sauce, water, chilies, chili powder, salt, cumin and pepper. Cover and cook on low for 5-6 hours or until heated through. Garnish with sour cream and jalapenos if desired.

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.

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.)

Steps:

• Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker.
• Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker.
• Cook on High for 4 hours or on Low for 7 hours.

Steps:

• Brown meat and onions (about 3-5 minutes) and drain grease.
• Combine remaining ingredients and mix in with beef and onions.
• Place into slow cooker and cook for 4-5 hours on High.
• Remove bay leaves and garlic clove before serving.
• Serve on a bed of spaghetti and top with grated cheddar cheese.