Vegetable - Crockpot chili con carne recipes

Author: Mike Rosa  

To get the rich, earthy flavor of dried chilies without having to toast, soak and puree whole dried chilies, we use ancho chili powder, which is pure ancho... Top your easy Crockpot Chili with all your favorite toppings – cheese, sour cream, corn chips, green onions and just try and stop at one bowl.

Diane's Crock Pot Chili Con Carne

Diane's Crock Pot Chili Con Carne
This is not a recipe I have tried, but comes from Diane Deiber from Santa Cruz, California. I would be tempted to cook it longer, but I am not an experienced crock pot user.
Provided by: Lennie
Total time: 200 minutes
Cook time: 180 minutes
Prep time: 20 minutes
Yields: 16 servings
Number of ingredients: 15
  • 8 lbs coarse ground beef
  • 3 medium onions, chopped fine
  • 2 green bell peppers, seeded and chopped fine
  • 3 celery ribs, chopped fine
  • 1 (6 ounce) can tomato paste
  • 2 (16 ounce) cans stewed tomatoes
  • 2 (15 ounce) cans tomato sauce
  • 3 garlic cloves, chopped
  • 2 (3 ounce) bottles chili powder
  • 3 tablespoons salt
  • 1 (1 ounce) can chile salsa
  • 1 teaspoon hot green chili pepper (canned, diced)
  • garlic salt
  • fresh coarse ground black pepper
  • oregano
  • Calories: 666.1 calories
  • Fat: 47.5 grams
  • Saturated Fat: 17.8 grams
  • Cholesterol: 161 milligrams
  • Sodium: 2098.1 milligrams
  • Carbohydrate: 19.1 grams
  • Fiber: 6.3 grams
  • Sugar: 8.6 grams
  • Protein: 42.5 grams
How to cook:
  1. Brown ground beef in frying pan; pour off extra fat.
  2. Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients.
  3. Cook on low heat for 3 hours.
Notes: Crockpot Chili - Carlsbad Cravings, Crockpot Chili Recipe Variations. Chile con Carne. Substitute the beef/sausage with chuck roast cut into 1-inch cubes. Pat beef dry and sear in 1 tablespoon hot oil. …

Crockpot Chili

Crockpot Chili
This Crockpot Chili recipe is mega hearty, packed with flavor and can’t-stop-eating delicious. It’s made with a combination of lean ground beef, hot Italian sausage, kidney beans, bell peppers, tomatoes, onions, garlic and robust seasonings that slow cook all day as it fills your home with the tantalizing aroma of the BEST Crockpot Chili! Or more accurately, best chili - period. Top your easy Crockpot Chili with all your favorite toppings – cheese, sour cream, corn chips, green onions and just try and stop at one bowl. This Crockpot Chili recipe makes fantastic leftovers (it’s even better the next day) so it’s fabulous for make ahead meals and crowds and it also freezes beautifully for an instant dinner any night of the week.
Provided by: Jen
Total time: 370 minutes
Cook time: 360 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 28
  • 1 pound lean ground beef
  • 1 pound Hot Italian sausage
  • 1 onion (chopped)
  • 1 large green bell pepper (chopped)
  • 1 large red bell pepper (chopped)
  • 6 garlic cloves (minced)
  • 1 28 oz. can crushed tomatoes ((no salt/seasonings added))
  • 1 15 oz. can tomato sauce
  • 2 14.5 oz. cans fire roasted diced tomatoes, (with juices)
  • 3 15 oz. cans dark kidney beans (rinsed and drained)
  • 1 4 oz. can mild diced green chiles
  • 1 cup reduced sodium beef broth
  • 2 tablespoons reduced sodium soy sauce
  • 3 tablespoons chili powder
  • 1 TBS EACH ground cumin, beef bouillon
  • 2 teaspoons dried oregano
  • 1 tsp EACH smoked paprika, ground coriander
  • 1/2 teaspoon pepper
  • salt to taste ((I use 1/2 teaspoon - but start with less))
  • 1 bay leaf
  • cheese
  • green onions
  • cilantro
  • Avocados/guacamole
  • crackers
  • chips
  • Sour cream/Greek yogurt
  • amazing with my Sweet Cornbread!
How to cook:
  1. Heat a large skillet over medium high heat. Add beef and sausage and cook until browned. Transfer to 6 or 7 quart slow cooker.
  2. To the same skillet (don’t wipe out) add onions and bell peppers and cook until softened, about 5 minutes. Add garlic and sauté 30 seconds. Transfer to slow cooker. Add all remaining Chili Ingredients to the slow cooker and give them a stir.
  3. Cook on LOW for 6-8 hours (recommended) or on HIGH for 3-4 hours. Taste and add salt/pepper/cayenne pepper to taste. Serve with desired toppings such as cheese, sour cream, green onions, corn/tortilla chips, etc.
Notes: Slow Cooker Shredded Beef Chili, Add a touch more oil if needed. Add the garlic, onion and capsicum (bell peppers) and saute until caramelised, around 2 to 3 minutes. Add 1/2 cup …

Chili con Carne

Chili con Carne
To get the rich, earthy flavor of dried chilies without having to toast, soak and puree whole dried chilies, we use ancho chili powder, which is pure ancho...
Total time: 120 minutes
Cook time: 120 minutes
Yields: 6 servings
Number of ingredients: 14
  • 3 tablespoons ancho chili powder
  • 2 tablespoons chili powder
  • 2 tablespoons packed light or dark brown sugar
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • Kosher salt
  • 4 pounds boneless beef chuck roast, trimmed and cut into 1- to 1½ -inch chunks
  • 3 tablespoons grapeseed or other neutral oil
  • 1 large yellow onion, finely chopped
  • 6 medium garlic cloves, finely chopped
  • 3 tablespoons tomato paste
  • 14½ ounce can diced fire-roasted tomatoes
  • 4 chipotle chilies in adobo sauce, finely chopped, plus 3 tablespoons adobo sauce
  • 3 ounces (2 cups) tortilla chips, finely crushed (about 1 cup; see note)
How to cook:
  1. Combine Ingredients In Instant Pot
  2. In a large bowl, stir together both chili powders, the sugar, cumin, oregano and 2 teaspoons salt. Add the beef and toss until evenly coated; set aside. On a 6-quart Instant Pot, select More/High Sauté. Add the oil heat until shimmering. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring, until the tomato paste is well browned, about 3 minutes. Stir in the tomatoes with their juice, the chipotle chilies and 1 cup water, scraping up any browned bits. Add the beef in an even layer.
  3. Fast or Slow
  4. Finish and Serve
  5. Using a large spoon, skim off and discard the fat from the surface. Stir the crushed tortilla chips into the chili. Select More/High Sauté and cook, stirring occasionally, until the chili is lightly thickened, about 5 minutes. Press Cancel to turn off the pot. Let stand for 10 minutes, then taste and season with salt.
Notes: Slow Cooker Chilli Con Carne, Crush the cloves of garlic and finely dice the chilli pepper – optional if you like some extra heat. Add with the tomato paste to the slow cooker. Sprinkle …
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