Chili Crock Pot Recipes

*Texas Chili

6 to 8 slices of good bacon 2 pounds of boneless beef cubes (bite size) 2 (151/2 ounce) cans of kidney beans 1 (28 ounce) can of tomatoes, loosely chopped 1 (8 ounce) can of tomato sauce 1 cup onion chopped fine ½ cup thinly sliced carrot ½ cup thinly sliced chopped green pepper ½ cup thinly cut celery 2 tablespoons minced parsley 2 toes of minced garlic 1 bay leaf 2 tablespoons chili powder 1 teaspoon of salt 1 sprinkle of pepper

Fry bacon until crispy. Remove bacon from pan and drain. Brown the beef in the pan with bacon drippings. Stir in bacon and remaining ingredients into slow cooker. Cover and cook on low setting for about 1 hour or until beef is tender. Stir occasionally. If you don’t have a slow cooker place everything in a large heavy pot, cover, and cook over low heat.

Chili Crock Pot Recipes 2

*Easy Crock Pot Mexican Chili

1 pound ground beef 1 (28 ounce) can of tomatoes chopped 2 (151/2) cans of red kidney beans 1 cup celery chopped 1 cup onion chopped 1 (6 ounce) can of tomato paste ½ cup of green pepper chopped 1 (4 ounce can) green chili peppers drained 2 tablespoons sugar 1 bay leaf ½ teaspoon garlic powder 1 teaspoon salt 1 dash black pepper

In a heavy skillet brown the ground meat and drain. In a crock pot or slow cooker combine everything. Cover and cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving.

Chili Crock Pot Recipes 3

*White Chili with Chicken

5 cups of diced cooked chicken breast 2 (151/2) ounce cans of white northern beans 6 cups of chicken broth 2 toes of garlic, minced 1 large white onion, chopped 1 teaspoon white pepper 1 teaspoon salt 1 teaspoon dried oregano 1 tablespoon ground cumin

½ teaspoon ground cloves 1 (7ounce) can diced green chilies 2 cups chicken breast in bite size chunks An additional 2 cups of chicken broth 1 tablespoon chopped jalapeno pepper

In a crock pot or a large heavy kettle combine beans, 6 cups of chicken broth, garlic, onion, white pepper, salt, oregano, cumin, and the cloves. Simmer covered for at least 2 hours or until beans are tender. Stir occasionally. Stir in green chilies, chicken and 2 cups of chicken broth. For more zip add jalapenos. Cover and simmer for another hour. You can top each bowl with Monterey jack cheese, black olives, chunky salsa, sour cream, and chopped avocados. Your choice. Serve with flour tortillas or corn bread.

Chili Crock Pot Recipes 4

*Southwestern Beef and Beans Chili

2 (15 1/2 ounce) cans of pinto beans 6 cups of beef broth ½ pound of salt pork, chopped up 1 pound of chuck steak cut into 1 inch cubes 1 red chili pepper 1 medium onion, chopped 2 toes of garlic minced 1 (6ounce) can of tomato paste 2 tablespoons Chili powder 2 tablespoons ground cumin 1 teaspoon of marjoram

Brown the salt pork and drain on paper towels. In a slow cooker place all the ingredients and cook for 1 hour on high and reduce heat to simmer for 8 to 9 hours.

Chili Crock Pot Recipes 5

*Green Chili

1 medium pork roast 1 large can of green chilies, water packed 1 Large (15 1/2 ounce) can of tomatoes 1 large onion chopped Hot jalapenos (optional) Salt and pepper to taste

Cover Pork Roast with water and simmer overnight. When cool pull meat from the bone and break or chop into small pieces. Place all the ingredients into a crock pot and let simmer another 8 hours on low heat. Thicken with flour or corn starch.

Chili Crock Pot Recipes 6

Everyone’s Favorite Chili

2 pounds coarsely ground beef 2 (16 ounce) cans of red kidney beans 2 (141/2 ounce) cans tomatoes 2 medium onions, chopped 1 green bell pepper seeded and chopped 2 toes of garlic, peeled and chopped 3-4 teaspoons of chili powder 2 teaspoons cumin Salt and pepper to taste

In a large heavy sauce pan brown meat and drain off grease. Place everything in a crackpot, cover and cook on low for 1- to 12 hours.

Serve with shredded Monterey jack cheese sprinkled on top if desired.