Slow Cooked Chunky Chili Recipes

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SLOW-COOKER CHUNKY CHICKEN CHILI

Turn on your slow cooker and step aside, because you're in for a hearty treat with a twist. Our chunky chili chicken is made with dark meat chicken for a richer flavor, and the hominy gives it the texture your taste buds want. It's official: with only 5 minutes prep, making this delicious slow cooker chicken chili is the easiest thing you'll do today (and probably the most delicious too).

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h20m

Yield 6

Number Of Ingredients 7



Slow-Cooker Chunky Chicken Chili image

Steps:

  • Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
  • Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Stir to break up chicken. Stir in hominy. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. 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 365, Carbohydrate 31 g, Cholesterol 95 mg, Fiber 7 g, Protein 36 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1440 mg

2 pounds boneless skinless chicken thighs
2 cans (14 1/2 ounces each) diced tomatoes with green chilies, undrained
1 can (15 ounces) tomato sauce
1 package (1 ounce) Old El Paso™ chili seasoning mix
2 cans (15 1/2 ounces each) hominy or Posole, drained
Sour cream, if desired
Cilantro, if desired

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



Slow-Cooker Three Chile Chunky Beef Chili image

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

2 lb boneless beef chuck, cut into 1-inch cubes
1 large onion, chopped (1 cup)
1 to 2 chipotle chiles in adobo sauce (from 7-oz can), chopped
1 ancho chile, cut into small pieces
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 cans (14.5 oz each) diced tomatoes with green chiles, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed

SLOW-COOKER CHUNKY CHICKEN CHILI

Try out this chicken chili recipe for a bowl of tastiness! Our Slow-Cooker Chunky Chicken Chili recipe fits into your smart eating plan and is convenient.

Provided by My Food and Family

Categories     Special Diets

Time 6h10m

Yield 8 servings, 1 cup each

Number Of Ingredients 9



Slow-Cooker Chunky Chicken Chili image

Steps:

  • Combine beans, salsa, tomato sauce and chili powder in Slow Cooker. Top with chicken, onions and corn. (Do not stir.) Cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 4 to 5 hours); stir.
  • Serve topped with cheese.

Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 26 g

1 can (15.5 oz.) dark red kidney beans, rinsed
1 can (15.5 oz.) light red kidney beans, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Mild Salsa
1 can (15 oz.) no-salt-added tomato sauce
2 Tbsp. chili powder
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 onion, chopped
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

SLOW COOKER CHILI

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Categories     dinner, weekday, soups and stews, main course

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 27



Slow Cooker Chili image

Steps:

  • Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
  • Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
  • When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

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