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 3h20m Yield 16 serving(s) Number Of Ingredients 15 Steps:
Brown ground beef in frying pan; pour off extra fat. Put browned meat in bottom of crock pot; add chopped vegetables then all other ingredients. Cook on low heat for 3 hours.
More about “dianes crock pot chili con carne recipes”
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.
