Time 8h25m Yield Serves 6-8 Number Of Ingredients 16 Steps:
Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker. Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker. Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs. Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
Time 10h20m Yield 24 serving(s) Number Of Ingredients 15 Steps:
Fry the bacon until it starts to brown, then put it into the crock pot. In the bacon drippings, brown the ground beef. Put the ground beef, beans, crushed tomatoes, tomato paste, onions, chili powder (In Southern California we have a great variety available, but Gebhardt’s would work), and the cayenne into the crock pot with the beef broth. Cut the stems off the fresh jalapenos and cut them in two or three chunks. place the peppers along with the garlic and whole fresh tomatoes into a food processor and puree the three ingredients. Put this into the crock pot, stir to mix and let it all cook for 10-12 hours on low or 5-6 hours on high. By making a puree out to of the peppers and garlic, you get a more evenly dispersed blend. I used the tomatoes to give some moisture to the puree. Serrano chilies are three times hotter than jalapenos so don’t let their small size fool you.
Time 6h20m Yield 6 servings (2-1/4 quarts). Number Of Ingredients 10 Steps:
In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Transfer beef mixture to a 5-qt. slow cooker. Drain one can of tomatoes, discarding liquid; add to slow cooker. Stir in beans, chili powder, cumin, salt and remaining tomatoes. Cook, covered, on low 6-8 hours to allow flavors to blend., Mash beans to desired consistency. Serve with toppings as desired., Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Time 8h15m Yield 8 Number Of Ingredients 16 Steps:
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Cover, and cook 8 hours on Low.
Number Of Ingredients 17 Steps:
Toast chiles in a skillet over medium heat, turning often, until fragrant and puffed up, 2 minutes. Cut in half; remove cores. Reserve seeds. Transfer chiles to a bowl; cover with boiling water. Set aside. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add pork; cook until browned, 3 minutes per side. Transfer to a plate. Working in batches, cook beef until browned, 3 minutes per side, adding more oil as needed and transferring browned meat to the plate. Meanwhile, put chiles and 1/2 cup soaking liquid into a blender; puree. Reduce heat to medium-low. Add onion and garlic, and cook, stirring often, until softened, 6 to 8 minutes. Stir in cumin, oregano, bay leaf, 1 teaspoon salt, and 2 tablespoons reserved chile seeds (more for heat, if desired). Cook 1 minute. Add chile puree. Raise heat to medium-high; cook, stirring, 2 minutes. Return meat to pot. Add 2 teaspoons salt, the tomatoes, and beer. Bring to a boil; reduce heat to medium-high. Simmer, stirring occasionally, 1 1/4 hours. Reduce heat to medium-low; simmer, stirring occasionally, until meat is tender and sauce is thick, about 30 minutes more. Discard bay leaf. Stir in vinegar. Serve chili with avocado halves, scallions, tortilla chips, and grated cheese.
Time 4h20m Yield 10 Number Of Ingredients 12 Steps:
Cook and stir turkey in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker. Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the turkey in the slow cooker. Cook on High for 4 hours or on Low for 7 hours.
