SLOW-COOKED CHUNKY CHILI
Pork sausage, ground beef and plenty of beans make this chili a marvelous meal. I keep serving-size containers of it in my freezer at all times so I can quickly warm up bowls on busy days. -Margie Shaw, Greenbrier, Arkansas
Provided by Taste of Home
Time 4h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 329 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1158mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
CHUNKY BEEF CHILI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Trim any sinews or connective tissue the beef may have that would toughen during cooking. Cut the meat into 1-inch square chunks. Cut the bacon into 1/2 inch thick slices. In a heavy bottomed casserole, over medium heat, cook the bacon until crisp. Remove the bacon and reserve. Pour off all but 1 tablespoon of the bacon drippings. Saute the onion and garlic in the remaining drippings until they are soft and translucent, but not browned.
- Add the beef and quickly brown on all sides. Add the chili paste, cumin, cayenne, sugar, tomatoes, salt and pepper. Cook for 2 minutes to release flavors then add the wine. Reduce the wine until the pan is nearly dry before adding the stock. Simmer the beef in the stock for no more than 5 minutes, to prevent the meat from toughening. Add the diced bacon during the last minutes of cooking to extract its smoky flavor and add its distinctive qualities to the finished dish.
CHUNKY BEEF CHILI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
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.
SLOW-COOKER THREE CHILE CHUNKY BEEF CHILI
Spicy chili lovers will savor a bowlful of this hearty, flavorful soup. Simmered in a slow cooker while you're away at work, it couldn't be easier!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 10
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).
Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 80 mg, Fat 1/2, Fiber 11 g, Protein 37 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/3 Cups), Sodium 1010 mg, Sugar 8 g, TransFat 1/2 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
THICK AND CHUNKY CROCK POT GAME DAY CHILI
I make this during football season (I double the recipe, but I have a 7-qt crock pot). I prefer my chili with cut up stew meat rather than ground beef. I partially freeze the meat for easier cutting. Don't freak about the crushed corn chips....they just kinda "disappear" and serve as a thickening agent.
Provided by Parsley
Categories Meat
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all in the crock pot in the order listed.
- Gently stir everything together.
- Cover and cook on low for 6-8 hours or on high for about 4 -5 hours.
- When done, mix again very well.
- Serve topped with sour cream, shredded cheese, green onions, etc.
Nutrition Facts : Calories 374.1, Fat 7.3, SaturatedFat 2.6, Cholesterol 72.6, Sodium 1132.1, Carbohydrate 41.2, Fiber 13.8, Sugar 9, Protein 37.6
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