CINCINNATI CHILI RECIPE SLOW COOKER RECIPES

Name: Hearty Slow-Cooker Chili
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 10 servings (2-3/4 quarts).
Cuisine: North America, Mexican
Ingredients: 2 teaspoons canola oil; 1 large green pepper, chopped; 1 large onion, chopped; 2 garlic cloves, minced; 3 pounds lean ground beef (90% lean); 2 cans (14-1/2 ounces each) stewed tomatoes, undrained; 2 cans (8 ounces each) tomato sauce; 2 cans (4 ounces each) chopped green chiles; 1/2 cup minced fresh parsley; 2 tablespoons chili powder; 1-1/4 teaspoons salt; 1 teaspoon paprika; 1/2 teaspoon pepper; Hot cooked rice or pasta; Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

HEARTY SLOW-COOKER CHILI RECIPE: HOW TO MAKE IT

Hearty Slow-Cooker Chili Recipe: How to Make It image

When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio

Provided by Taste of Home

Categories Dinner Lunch

Total Time 06 hours 25 minutes

Prep Time 25 minutes

Cook Time 06 hours 00 minutes

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1 large green pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
3 pounds lean ground beef (90% lean)
2 cans (14-1/2 ounces each) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
2 cans (4 ounces each) chopped green chiles
1/2 cup minced fresh parsley
2 tablespoons chili powder
1-1/4 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
Hot cooked rice or pasta
Optional toppings: Shredded cheddar cheese, sour cream and sliced green onions

Steps:

In a large skillet, heat oil over medium-high heat. Add green pepper, onion and garlic; cook and stir 3-4 minutes or until tender. Transfer to a 6-qt. slow cooker., Working in batches if necessary, cook beef in the same skillet over medium-high heat until no longer pink, 8-10 minutes, breaking meat into crumbles. Using a slotted spoon, transfer to slow cooker., Stir tomatoes, tomato sauce, chiles, parsley and seasonings into beef mixture. Cook, covered, on low 6-8 hours to allow flavors to blend. Serve with rice and 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 or broth if necessary.

Nutrition Facts : Calories 278 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 863mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 29g protein.

CINCINNATI CHILI - A SKYLINE CHILI COPYCAT RECIPE

Cincinnati Chili - A Skyline Chili Copycat Recipe image

If you don't have a Skyline Chili near you and you are craving the comfort of an authentic Cincinnati Chili I have you covered with this Skyline Chili Copycat recipe!

Provided by Michaela Kenkel

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 6

Number Of Ingredients 19

Ingredients

1 1/2 pound lean ground beef
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 onion, diced
4 cups water
1 (6 ounce) can tomato paste
1/4 cup chili powder
2 Tablespoons apple cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon cocoa powder
1 teaspoon cinnamon
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon cloves
3 cloves garlic, minced
1 bayleaf
2 Tablespoons sugar
Grated cheddar cheese, is a must. Other optional toppings are diced onion, kidney beans, oyster crackers and hot sauce. Serve in a bowl, on a hot dog or over spaghetti noodles. Optional side: a traditional Greek salad.

Steps:

In a large Dutch oven, whisk together water and tomato paste.
Add the raw ground beef to the mixture by breaking it apart and crumbling it with your fingers.
Add in all of the other ingredients, and stir to combine. Bring it to a boil and reduce the heat to a low simmer, cover the pot and let simmer for 2 hours, stirring occasionally.
Remove the chili from the stove, and cool. Transfer the covered pot to the refrigerator, and chill overnight.
The next day, skim the grease from the top of the chili, before warming it to serve.

Nutrition Facts : Calories 522 calories, CarbohydrateContent 24 grams carbohydrates, CholesterolContent 115 milligrams cholesterol, FatContent 31 grams fat, FiberContent 4 grams fiber, ProteinContent 37 grams protein, SaturatedFatContent 12 grams saturated fat, ServingSize 1, SodiumContent 1186 grams sodium, SugarContent 7 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 15 grams unsaturated fat

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HEARTY SLOW-COOKER CHILI RECIPE: HOW TO MAKE IT

When it’s time to build my zesty chili, I combine everything the night before. In the morning, I load the slow cooker and let it do the work. —Molly Butt, Granville, Ohio
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