Slow Cooker Texas Chuck Wagon Chili



2 Tbsp. olive or vegetable oil



4 large onions, cut into eighths



4 to 4 1/2  lbs. fresh beef brisket trimmed of fat and cut into 1-inch pieces



1 1/2 Tbsp. finely chopped garlic



2 1/2 tsp. salt



1/2 tsp. pepper



 2 to 4  dried ancho chiles, coarsely chopped, optional



2 Tbsp. ground cumin



3 cups beef broth



2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips



Shredded Cheddar cheese, optional



Heat oil in a 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.



Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, if using, cumin and broth.



Cover and cook on LOW heat setting 8 to 9 hours.



Stir in bell peppers. Increase heat setting to HIGH. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese, if desired. Makes 8 servings.



Crock Pot Chili



1 lb. ground beef or ground pork sausage



2 onions, chopped



1 cup water



3 (14 oz.) cans diced tomatoes and green chilies, undrained



1 Tbsp. chili powder



2 (15 oz.) cans red kidney beans, rinsed and drained



Cheese, sour cream, tortilla chips, optional



Brown meat in large skillet and drain.



Add to 3 or 4-quart crock pot along with remaining ingredients.



Cover crock pot and cook on LOW for 7-9 hours until vegetables are tender. Serve with toppings, if desired. Makes 6-8 servings.



White Chili



1 lb. ground turkey, browned



1 cup medium salsa



1 cup frozen corn kernels



1 cup water



2 (14 oz.) cans great Northern beans, rinsed and drained



12 oz. pepper jack cheese, cubed



In a large pot or saucepan, combine ingredients. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot. Makes 8 servings.



Five ingredients do not count salt, pepper, butter, oil and optional ingredients.