Crockpot Chili Recipe

Discussion in 'Recipes' started by khanriaz10, Dec 7, 2009.

  1. khanriaz10

    khanriaz10

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    INGREDIENTS:

    • 1 16 oz can kidney beans,drained
    • 2 14 1/2 oz can tomatoes
    • 2 pounds ground chuck, coarsely ground
    • 2 medium onions,coarsely chopped
    • 1 green pepper, coarsely chopped
    • 2 cloves garlic, crushed
    • 3 tablespoons chili powder
    • 1 teaspoon pepper
    • 1 teaspoon cumin
    • salt to taste
    METHOD:
    Put all ingredients in crock pot in order listed. Stir once. Cover and cook on Low 10-12 hours. (High 5-6 hours).

    NOTES : Serve with shredded cheddar cheese and tortilla chips.
     
  2. worker135

    worker135

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    I will definitely try this, and tell you the result.

    adam
     
  3. boar_d_laze

    boar_d_laze

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    Content of this post deleted.

    BDL
     
  4. maryb

    maryb

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    Semi pro/retired now
    sounds like basic bland midwest chili that is served in cafeterias. Way to much tomato, swap some out for beef stock, and add a chopped serrano or other hot chili of choice. For 2 pounds of meat my chili recipe uses 1/4 cup of chili powder plus 1-3 tablespoons of my homemade chili powder which is on the hot end of the scale.


    * Exported from MasterCook *

    Chili

    Recipe By :Mary Brown
    Serving Size : 16 Preparation Time :0:00
    Categories : Main Dish

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 pounds beef chuck -- chopped in 1/4 inch pieces
    30 ounces beef stock -- enough to cover the meat, may need 3 cans(I use homemade)
    8 ounces tomato sauce -- 8 ounce
    15 ounces diced tomato -- 28 ounce
    1 tablespoon salt
    1 medium onion -- coarsely chopped
    4 teaspoons bacon grease
    1/4 cup chili powder -- mild
    3 tablespoons chili powder; hot -- hot, I use my own blend. To taste, might try 1 tablespoon to start
    2 cloves garlic -- chopped fine

    Fry meat seasoned with the salt in the bacon grease until browned. Add the onion and garlic and cook until soft.

    Add 2 cans of beef stock and simmer for 1 hour or until meat starts to get tender.

    Add tomato sauce and diced tomatoes and the mild chili powder. Simmer for 45 minutes.

    Add the hot chili powder, simmer another 30 to 45 minutes.

    Serve with crackers, sour cream and cheese if desired.

    Beans are optional, drain and add during the last 10 minutes of the cook.
     
  5. oldpro

    oldpro

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    I love good chili. For years I've made it with everything from venison to tri tip to brisket, and most of it was pretty good. I would usually start with Wick Fowler's kit, and do a lot of personalizing. I just ordered a bunch of Pendery's Chile Blends for Chrismas gifts. It's used in a lot of chili cookoffs. You owe it to yourself to give it a try. It is really quite good.
     
  6. nochipra

    nochipra

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    I Just Like Food
    Sounds delish! I'll have to try it. Thanks
     
  7. homemadecook

    homemadecook

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    this is something I will definitely try