Crockpot Chili

Sorry I haven't updated in awhile, but here are some more yummy recipes....


Beans and Veggie Chili



3 cups dried kidney beans

2 tablespoons olive oil -- (optional)

1 large onion -- thinly sliced

4 garlic cloves -- minced well

1 green pepper (or red or yellow) -- chopped coarsely

1/2 cup diced red unpeeled potatoes

1 can tomatoes - (10 oz) -- undrained

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 cup uncooked brown rice

5 cups water or vegetable broth

Salt -- to taste

Freshly-ground black pepper -- to taste

grated cheese for garnish -- if desired





Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft -- about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.



This recipe yields 4 to 6 servings.

 
 
Big Bowl of Red




3 sm Onions, chopped

1 Green bell pepper, chopped

2 Red bell peppers, chopped

4 Cloves garlic, minced

2 Jalapeno chile pepper, seeded and minced

1 lg Tomato, chopped

56 oz Canned tomatoes, crushed

45 oz Canned kidney beans, drained and rinsed

2 tb Chili powder

2 tb Dried oregano

4 ts Cumin

2 ts Paprika

4 ts Tabasco sauce

1 ts Ground black pepper





Combine all ingredients in slow cooker. Cook on low setting for 8-10 hours.

 
 
Black Bean Chili




1 lb. well-trimmed pork tenderloin, cut into 1-inch chunks

1 (16-oz. ) jar thick chunky salsa

3 (15-oz. ) cans rinsed and drained black beans

1/2 cup fat-free chicken broth

1 medium chopped red bell pepper

1 medium chopped onion

1 tsp. cumin

2 tsps. chili powder

1 tsp. dried oregano

1/4 cup fat-free sour cream





In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion, cumin, chili powder and oregano.



Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.



Makes 10 cups.

 
 
 
Cajun Chili




1 lb Ground beef

3 cn Minestrone soup

2 cn Ranch style beans

2 cn Ro-Tel; diced chilies

2 cn Stewed tomatoes

1 Onion diced





In skillet brown ground beef and onions. Put beef, onion mixture in slow cooker and add all the remaining ingredients to slow cooker. Set slow cooker on low and simmer for 8 hrs.



When serving you can top with shredded cheese or Fritos!

 
 
 
Chile Con Carne




1 lb Ground beef

1 1/4 ts Salt

1 1/2 ts Chili powder

1/4 ts Garlic powder

1/4 ts Black pepper

1/8 ts Cumin

4 tb Flour

1 md Onion; chopped

1 md Green pepper; chopped

2 c Tomato juice

1 cn 16 ounce kidney beans





Brown ground beef with onion and green pepper.



Add seasonings and flour.



Put into slow cooker.



Add tomato juice and kidney beans (and maybe a little water to thin a bit).



Stir occasionally. Serve when thickened and hot!

 
 
 
Chili Con Queso




1 lb Pasteurized process cheese spread

1 cn (16 oz) chili without beans

4 Green onions; chopped

1 cn (4 Oz) green chili peppers; chopped





Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.

 
 
 
Chili with 4 Kinds of Beans




1 pound browned ground beef - (to 2 lbs)

2 cans chili hot beans

2 cans dark red kidney beans -- drained

2 cans pinto beans -- drained

2 cans kidney beans -- drained

2 cans Ro*tel tomatoes

1 package chili seasoning





Put all ingredients in slow cooker and cook on LOW all day (about 10 hours).