Home Forums Forum Recipes Chili Recipes CROCKPOT CHILI VARIATIONS

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    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.


    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.


    Belly Burner Chili
    Yields: 8 servings

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

    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.


    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



    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
    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.


    Biker Bob’s Texas Red Chili

    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
    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


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

    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.


    Black and White Chili

    Makes 6 servings

    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.


    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.


    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.



    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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