SLOW COOKER BEEF CHILI
"This tomatoey chili was our traditional Halloween supper when our children were small," shares Mary Foster, Franklin Grove, Illinois. "My husband and I still enjoy its slow-cooked goodness and keep extra servings in the freezer."
Provided by Taste of Home
Categories Lunch
Time 8h25m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a small skillet, cook the beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. , Transfer to a 1-1/2-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours.
Nutrition Facts :
SLOW COOKER BEEF CHILI
I know everyone has a slow cooker chili recipe that they say is the best... Well here is another one that I am adding to the list. I believe this one carries a good challenge to all of those out there. This has been a favorite always of my family and friends, so let me know what you think and let's create a melting pot for the perfect slow cooker chili dish. Serve topped with sour cream, shredded Cheddar cheese, chopped chives, hot sauce, and sliced jalapenos (or habanero if you like the heat).
Provided by Sahara B
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 8h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 409 calories, Carbohydrate 40 g, Cholesterol 52.2 mg, Fat 16.2 g, Fiber 15.7 g, Protein 27.3 g, SaturatedFat 5.6 g, Sodium 1232.3 mg, Sugar 0.6 g
BEAN & BEEF SLOW-COOKED CHILI
This chili may be loaded, but we love to build it up even more with toppings like pico de gallo, red onion, cilantro and cheese. -Mallory Lynch, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with 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 if necessary.
Nutrition Facts : Calories 427 calories, Fat 7g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 1103mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 15g fiber), Protein 30g protein.
SLOW COOKER STEW BEEF CHILI
Slow cooker chili made with stew beef. Add cubes of Cheddar cheese to serving bowls, pour chili over, and add a dollop of sour cream.
Provided by Jen Slane
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h15m
Yield 12
Number Of Ingredients 15
Steps:
- Combine beef, kidney beans, corn, water, Cheddar cheese, chocolate, chili powder, cumin, brown sugar, garlic powder, salt, black pepper, and thyme in a slow cooker.
- Cover and cook on Low, adjusting seasoning as needed, until meat is tender and no longer pink, 6 to 8 hours.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 37.9 g, Cholesterol 68.7 mg, Fat 19.2 g, Fiber 12.7 g, Protein 31 g, SaturatedFat 7.6 g, Sodium 980.8 mg, Sugar 2.9 g
SLOW COOKER GROUND BEEF CHILI
This slow cooker ground beef chili comes out great every time, thick and rich.
Provided by SapphireNinja
Categories 100+ Everyday Cooking Recipes Slow Cooker Soups and Stews Chili
Time 4h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 349 calories, Carbohydrate 41.1 g, Cholesterol 47.3 mg, Fat 10.6 g, Fiber 14.8 g, Protein 25.4 g, SaturatedFat 3.7 g, Sodium 808.3 mg, Sugar 2.3 g
BAZ'S SLOW COOKER BEEF CHILI
Make and share this Baz's Slow Cooker Beef Chili recipe from Food.com.
Provided by Baz231
Categories Meat
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Sprinkle meat with salt and ground black pepper.
- Heat 1 tbslp of the oil in a large heavy based pan over high heat. Add meat (in batches, if necessary) and lightly brown all over, approximately 10 minutes. Remove meat and put in the slow cooker.
- Reduce heat to medium low and add remaining 1 tblsp of oil. Cook onions and garlic until soft (8 to 10 minutes).
- Add cayenne pepper, cumin, paprika, chili powder, and cinnamon sticks and cook for 1 minute.
- Add vinegar, sugar, tomatoes, tomato paste, chipotle and stock. Turn heat to high and bring to the boil.
- Carefully add the sauce to the slow cooker, stir, and cook on low for 8 hours or so. (Add water if it gets dry towards the end).
- Add the beans and cook for a further 5 minutes to heat through and serve with sour cream on rice.
Nutrition Facts : Calories 1333.8, Fat 124.2, SaturatedFat 50.1, Cholesterol 165, Sodium 774.6, Carbohydrate 31, Fiber 9.5, Sugar 10.2, Protein 23.4
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THE BEST SLOW COOKER BEEF CHILI - FROM SCRATCH FAST
From fromscratchfast.com
5/5 (2)Total Time 3 hrs 30 minsCategory Main Course
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the beef, and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 5 to 7 minutes. Drain the meat in a colander or strainer set over a bowl (reserve the skillet).
- Scrape the vegetables into a 4- to 7-quart slow cooker and add the drained beef, diced tomatoes, strained tomatoes, beer, black beans, chipotle chile, tamari, maple syrup, chile powder, cumin, oregano and cacao powder. Season with salt and pepper, and stir to combine. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Season with salt and pepper to taste.
- Ladle the chili into bowls and sprinkle with the toppings of your choice. Serve the Jalapeño Cheddar Cornbread Muffins alongside, if you wish.
BA'S BEST SLOW-COOKER BEEF CHILI RECIPE | BON APPéTIT
From bonappetit.com
2.7/5 (57)Author Dawn PerryServings 6Estimated Reading Time 2 mins
- Toast guajillo, ancho, and pasilla chiles in a medium dry skillet over medium-high heat, turning occasionally and pressing down to help chiles make contact with the pan, until darkened in color and beginning to soften, about 3 minutes. Transfer to a heatproof bowl and cover with 2 cups boiling water; let sit 30 minutes to soften. Drain; discard seeds and stems. Working in batches if needed, purée chiles and broth in a blender until smooth, about 1 minute, and set aside.
- Heat 1 Tbsp. oil in a large heavy pot over medium-high. Season chuck, short ribs, and brisket with salt and pepper. Working in batches, cook, stirring occasionally, until browned all over, about 5 minutes. Continue cooking until liquid accumulated in pot has evaporated, 8–10 minutes more. Transfer beef to a plate.
- Heat remaining 1 Tbsp. oil in same pot, then add onions and garlic; season with salt and pepper. Cook, stirring often, until onions are softened, 6–8 minutes. Onion juices should help loosen any bits of beef stuck to bottom of pot, but if the surface looks too brown, add a splash of water and cook, stirring and scraping up browned bits. Add cumin, oregano, and chipotle, if using, and cook, stirring constantly, 1 minute.
- Transfer mixture to a 4–6-quart slow cooker. Add lager, reserved beef, and reserved chile purée, season with salt and pepper, and stir to combine. Cover and cook until meat is very tender, 7–8 hours on low or 4–5 hours on high. If liquid seems too thin, simmer until thickened to desired consistency.
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