CROCKPOT BEANLESS CHILI RECIPES

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SLOW-COOKER FAMILY-FAVORITE CHILI RECIPE - BETTYCROCKER.COM



Slow-Cooker Family-Favorite Chili Recipe - BettyCrocker.com image

Slow cooker on, family happy. It's a beautiful thing! Our Slow-Cooker Family-Favorite Chili is everything you could want in a meal. Delicious? Of course! Enough for eight people? Check! Easy? Oh, yeah. We're talking set-it-and-forget-it, easy. Our slow-cooker family chili is amazing on its own but elevated with the fresh and flavorful go-to chili toppings you know and love, it's irresistible. We're adding every topping under the sun to our bowl (or should we say bowls) of Slow-Cooker Family-Favorite Chili. That's just how we roll!

Provided by Betty Crocker Kitchens

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 10

2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic diced tomatoes
1 can (16 oz) chili beans in sauce, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
  • In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.
  • Cover and cook on Low heat setting 6 to 8 hours.

Nutrition Facts : Calories 300 , CarbohydrateContent 20 g, CholesterolContent 70 mg, FatContent 0 , FiberContent 5 g, ProteinContent 25 g, SaturatedFatContent 5 g, ServingSize 1 1/4 cups, SodiumContent 1120 mg, SugarContent 7 g, TransFatContent 1 g

KETO CROCKPOT CHILI – WITH A SECRET LOW CARB INGREDIENT!



Keto Crockpot Chili – With A Secret Low Carb Ingredient! image

This beanless, low carb, keto crockpot chili recipe is packed with flavor and made in the slow cooker for meal prep ease or left to cook while you work!  There's riced cauliflower and xantham gum  added to thicken the recipe and lower the carbs! So can enjoy MORE of each delicious bite without sacrificing your macros ????!  Customize the spice level so the whole family can enjoy this quick and easy meal!

Provided by Charisse Thiel

Total Time -456548 hours 30 minutes5S

Prep Time 15 minutes

Cook Time 4 hours

Number Of Ingredients 7

2 lbs ground beef (grass fed 85/15 or 90/10 fat is best) 2 Tablespoon butter or ghee 1 Tablespoon of  minced garlic (about 6  cloves) 3/4s  of a large sweet onion, diced (divided in half for two different steps in recipe) 5 celery sticks, diced
>3.5 Tablespoons tomato paste 15 oz can tomatoes with green chilies-including the juices  ( 1.5 cans if you can only find 10 oz cans)
14.5 ozs can mexican stewed tomatoes- including the juices (the mexican stewed kind is important!) 1/2 teaspoon oregano
5.5 teaspoons chili powder (more if you like it very spicy and strong) 2 teaspoons garlic powder 1/2 teaspoon paprika 1  teaspoon cumin 1/2 teaspoon coriander
.5 teaspoons salt 2 Tablespoons Worcestershire sauce 1/2 tsp pepper 1 cup of beef stock (I like this Kettle & Fire brand)
.5 tsp  erythritol (brown) or sub regular erythritol (granular) if needed 1
5 cup of riced cauliflower 1 bay leaf (optional) 1/8 tsp xantham gum (reserve for end, and use more or less based on your desired consistency)

Steps:

  • ) In a large skillet over medium heat, add butter and half the chopped onions.   Cook for 2 minutes while stirring, and then add the ground beef. Cook until almost browned, then add the 1 Tablespoon chopped garlic cloves. Cook another minute and then remove from heat (it’s okay if it’s not quite cooked all the way through). <
  • p id=”instruction-step-2″>2.) Drain  most of the fat from the cooked beef. It helps if you take a frying pan cover and press it against the meat to prevent from losing the garlic and onions!   You don’t have to drain all the fat, but it helps your end consistency if you do.
  • d=”instruction-step-3″>3.) Add your browned meat mix to the Crock Pot with the rest of the uncooked chopped onions. Dump  all the remaining ingredients (EXCEPT the xantham gum) in and stir.   It should look super thick, don’t worry the juices will come out while it’s cooking ?
  • instruction-step-4″>4.) Cook low and slow for 8 hours or  on high for 4 hours (taste seems the same to me in either method).    Check the liquid consistency and remove the bay leaf.   If you want to thicken it like I do (seen in pictures), then sprinkle the xantham gum over it slowly while constantly mixing.
  • uction-step-5″>5.) Let the chili cool for 10-15 minutes, then serve with heaps of shredded cheese and full fat sour cream scooped on top. Don’t forget a side of my amazing cornbread that tastes like the real thing!
  • ction-step-6″>6.) If the chili is too spicy for you or your kids- then mix in extra sour cream and cheese, or a little extra beef stock to make it more mild.   If it’s not spicy enough, then you can still add a little chili powder or some jalepenos to your bowl.

Nutrition Facts : ServingSize 1 Cup (1/10 of Recipe), Calories 226.5, FatContent 15 g, CarbohydrateContent 7, ProteinContent 20

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