I need a crock pot chili recipe....

Amber - posted on 12/28/2008 ( 3 moms have responded )

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Does anybody have a good chili recipe that works good in a crockpot? Or anything else good in a crockpot for that matter? It's my favorite thing to use so I can just set it up and step away for a few hours until it's done....

3 Comments

View replies by

Kathleen - posted on 12/28/2008

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It's not for the crock pot, but quick...
1 pound ground beef or turkey
1 McCormick chili packet
1 16 oz jar salsa

brown meat, add packet & salsa - simmer for 10 min and done!
You can easily add onion or kidney beans to this. My husband loves it.

[deleted account]

I cook tons of things in my crockpot. Our favorite is beans. I just put dried beans in my crockpot, enough to feed my family. Then I fill the crockpot about 1/2 way with boiling water. Turn the crockpot on high and check every couple hours or so and add more boiling water as needed. I usually add some dried chopped onion, a bay leaf or 2, and some whole garlic cloves with the dried beans. I serve this with rice and everyone in my family eats it, even the kiddos.

[deleted account]

This is from Cooks Illustrated, and I swear by their recipes (although I have not made this particular one yet).



Makes about 3 quarts, serving 8 to 10.

Ingredients

2 tablespoons vegetable oil or corn oil

2 medium onions , chopped fine (about 2 cups)

1 red bell pepper , cut into 1/2-inch cubes

6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)

1/4 cup chili powder

1 tablespoon ground cumin

2 teaspoons ground coriander

1 teaspoon red pepper flakes

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

2 pounds 85 percent lean ground beef

2 (15-ounce) cans red kidney beans , drained and rinsed

1 (28-ounce) can diced tomatoes , with juice

1 can (28 ounces) tomato puree

Table salt

2 limes , cut into wedges



Instructions

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.



2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.



Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.

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