CROCKPOT CHILI VARIATIONS

[lucky]

CROCKPOT CHILI WITH BLACK BEANS

1 3/4 c. black beans
1 lb. beef stew meat, cubed
1/4 c. bacon grease
3/4 c. chopped onion
1/2 c. chopped green bell peppers
1/2 c. diced green chilies
3 tbsp. tomato paste
2 (15 1/2 oz.) cans diced tomatoes
4 tsp. powdered instant beef broth
1/4 tsp. ground cumin
1TBL. minced garlic
1/2 tsp. each salt and pepper

1 c. Monterey Jack OR cheddar for topping, if desired
1 c. sour cream for topping, if desired

Combine all ingredients except toppings; Cook in crockpot for 6 hours.

[lucky]

Crock Pot Chili
Source: Rival crock pots
Number of Servings: 6

2 Can(s) (16 oz) drained kidney beans
2 Can(s) (14.5 oz) diced tomato
2 Pound(s) browned and drained ground beef
1 coarsely chopped medium onion
1 coarsely chopped green bell pepper
2 Clove(s) crushed garlic
3 Tablespoon(s) chili powder
1 Teaspoon(s) pepper
1 Teaspoon(s) cumin
1 Teaspoon(s) salt

Put all ingredients in crock pot in order listed. Stir once. Cover and
cook on low 10-12 hours or high 5-6 hours.

[lucky]

Belly Burner Chili
Yields: 8 servings

INGREDIENTS:
3 pounds ground spicy pork
sausage
2 cups chopped onion
3 (15 ounce) cans tomato
sauce
3/4 cup water
1/2 cup chopped black olives1/2 cup chopped green olives
1/2 teaspoon ground black
pepper
1 tablespoon soy sauce
2 teaspoons chili powder
1 (15 ounce) can kidney beans

DIRECTIONS:
1.In a large skillet over medium-high heat, cook sausage until brown. Drain and crumble.
2.In a slow cooker, combine sausage, onion, tomato sauce, water, black and green olives, pepper, soy sauce, chili powder and beans. Cover and cook on low 8 hours.

[lucky]

Six-Can Slow Cooked Chili

1/4 cup Cornmeal
1 tsp Paprika
1/2 cup BBQ sauce
28 oz Can whole tomatoes w/juice; cut up
2 Cans Chili without beans; 15oz ea
15 1/2 oz Can Pinto or Dark or Light Red Kidney beans w/juice
15 oz Spicy Chili beans w/juice
1 can Condensed French onion soup
In 3-1/2 to 4 qt crockpot, combine all ingredients; mix well.
Cover; cook on HIGH for 2 to 4 or until thoroughly heated. Or cover and cook on LOW for 8 to 9 hours.
Serves 8

[lucky]

RIP SNORTIN’ CHILI

1 can chili beans
2 cans Italian flavored whole tomatoes, chopped
1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce
TOPPING:
Nacho chips
shredded cheddar cheese
Brown hamburger, sausage, onion, mushrooms; drain grease off. Put in
crockpot with rest of the ingredients and slow cook 1-2 hours. Top with crushed
Nacho chips and shredded cheddar cheese.

[lucky]

Biker Bob’s Texas Red Chili
Ingredients:

1 onion, chopped
1 can diced green chile
2 Tbs garlic powder
2 cans El Pato tomato sauce (1 hot style tomato and 1
jalapeno tomato — or for white folk 1 green and 1 yellow
can)
1 can beer
1/2 cup New Mexico Hot chili powder (Trust me it ain’t hot!)
1 Tbs kosher or sea salt
Butt load of black pepper (about 2 Tbs)
1 Tbs coffee
2 pounds meat (1 hamburger and 1 pork sausage)
2 Tbs Masa Harina or flour
3 Tbs of ground cumin.
1 Tbs Mexican oregano (crushed — rubbed in between your
palms to release flavor) or regular if it’s all you have
4 tsp cayenne pepper
2 cups water
2 cans favorite beans (pinto, black, kidney or navy — mix
them up and make it colorful) drained and rinsed

Instructions:

All right; for the hard part. Dice up onion, drain and rinse
beans.

Brown your meat (but don’t cook it all the way because it
will cook in the pot.)

Put all the ingredients in a crockpot, stir well, and set
time for whenever. The only thing that really needs to cook
the rest of the way through is the meat and it won’t take
long. But, the longer everything cooks, the more the
flavors mingle so that’s better. Tastes even better the
next day. If you don’t cook on high for 4 hours at least,
let it go slow for 8 hours or longer.

Serve with grated cheese and flour tortillas.

[lucky]

Black and White Chili

Makes 6 servings

Ingredients:
Nonstick cooking spray
1pound chicken tenders, cut into 3/4-inch pieces
1cup coarsely chopped onion
1can (15-1/2 ounces) Great Northern beans, drained
1can (15 ounces) black beans, drained
1can (about 14 ounces) Mexican-style stewed tomatoes, undrained
2tablespoons Texas-style chili powder seasoning mix

1.Spray large skillet with cooking spray; heat over medium heat until hot. Add chicken and onion; cook and stir 5 minutes or until chicken is browned.
2.Combine chicken mixture, beans, tomatoes with juice and chili seasoning in slow cooker. Cover; cook on LOW 4 to 4-1/2 hours.

Serving Suggestion: For a change of pace, this delicious chili is excellent served over cooked rice or pasta.

[lucky]

Chili in Bread Bowls
Servings: 9

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound each lean beef stew meat, boneless skinless chicken breast and
boneless pork, cut into cubes
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 can (28 ounces) diced tomatoes, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 1/2 ounces) navy beans or great northern beans, rinsed and drained
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 garlic clove, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon cayenne pepper
9 large hard rolls
Sour cream, chopped green onions and sweet red pepper, optional

In a large resealable plastic bag, combine the flour, salt and
pepper. Add meat in batches; toss to coat. In a large skillet,
brown meat in oil in batches. Transfer to a 5 quart slow cooker
with slotted spoon. Stir in onion, peppers, tomatoes, beans, tomato
sauce and seasonings. Cover and cook on low for 7 to 8 hours or
until the meat is tender. Cut tops off rolls; carefully hollow
out bottom halves. Spoon about 1 cup of chili into each roll.
Garnish with sour cream, onions and red pepper if desired.

[lucky]

Alamo Chili

2 pounds stew meat, browned
1 onion, chopped
8 ounces tomato sauce
2 cloves garlic, minced
2 tablespoons chili powder
2 jalapeno peppers, chopped

Combine all ingredients in crockpot. Salt and pepper to taste.

Cover and cook on low for 6-8 hours.

[lucky]

WHITE CHILI

1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces
1 tablespoon flour
1 tablespoon minced garlic
1 tablespoon cumin
1 tablespoon dried oregano
1 to 2 teaspoons black pepper
1/2 teaspoon white pepper
Pinch crushed red peppers
2 (4-ounce) cans drained chopped green chilies
1/4 cup minced fresh jalapeno peppers
1 pound rinsed dried navy beans
5 cups hot fat-free chicken broth
3/4 cup chopped onion
Salt and pepper to taste
1/2 bunch chopped cilantro leaves, divided

In a 4-quart or larger slow cooker, toss the chicken with the flour until
evenly coated. In a small bowl, mix together the garlic, cumin, oregano,
black and white peppers, and crushed red peppers; add to slow cooker and mix

Cover and cook on low 8 to 9 hours or until beans are tender. Salt and
pepper to taste. Stir in half the cilantro. Ladle into bowls and garnish
with remaining cilantro. Makes about 8 cups

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