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.
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.