Dianes Crock Pot Chili Con Carne Recipes

Steps:

• Brown ground beef in frying pan; pour off extra fat.
• Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients.
• Cook on low heat for 3 hours.

Steps:

• Fry the bacon until it starts to brown, then put it into the crock pot.
• In the bacon drippings, brown the ground beef.
• Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt's would work), and the cayenne into the crock pot with the beef broth.
• Cut the stems off the fresh jalapenos and cut them in two or three chunks.
• place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients.
• Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high.
• By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend.
• I used the tomatoes to give some moisture to the puree.
• Serrano chilies are three times hotter than jalapenos so don't let their small size fool you.

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.

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

Steps:

• Cook beef in large skillet over medium heat, stirring to crumble until beef is browned.
• Drain.
• Place cooked beef, chopped onion, beef broth, tomato sauce, chili powder, paprika, cumin, 2 tsp beef bouillon, garlic powder, cayenne and pepper in crock pot.
• Cover and cook on low for 3 hours.
• Then, stir in remaining beef bouillon, onion powder, salt, sugar, garlic salt, chicken bouillon and lime juice.
• Cover and cook one hour.

Steps:

• Ground the beef in a pan until cooked through. Drain and add to the crock pot.
• Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
• Dice the onion, green pepper, jalapeno.
• Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
• Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
• Cook for 4 hours on high, 6-7 hours on low.