WHEN TO ADD BEANS TO SLOW COOKER CHILI RECIPES

Name: Slow Cooker Chili
Total time: 4 h 30 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons olive oil; 1 large yellow or red onion, finely chopped; Kosher salt; 2 pounds ground beef, 80 percent lean, 20 percent fat; 8 garlic cloves, finely chopped; 1 (6-ounce) can tomato paste; 1 tablespoon sweet paprika; 2 teaspoons chipotle powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons mustard powder; 2 teaspoons hot smoked paprika; 1/2 teaspoon cayenne powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial; 1 (14-ounce) can diced or crushed tomatoes in juice; 1/4 cup cider vinegar; 2 tablespoons maple syrup or dark brown sugar; 2 tablespoons soy sauce; 2 teaspoons beef stock bouillon paste, such as Better Than Bouillon; 1 1/2 teaspoons unsweetened cocoa powder; 2 (14-ounce) cans kidney beans, drained and rinsed; 2 (14-ounce) cans pinto beans, drained and rinsed; 1 tablespoon Worcestershire sauce; Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushedu00A0tortillau00A0chips, for serving

SLOW COOKER CHILI RECIPE - NYT COOKING

Slow Cooker Chili Recipe - NYT Cooking image

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.

Provided by Sarah DiGregorio

Total Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large yellow or red onion, finely chopped
Kosher salt
2 pounds ground beef, 80 percent lean, 20 percent fat
8 garlic cloves, finely chopped
1 (6-ounce) can tomato paste
1 tablespoon sweet paprika
2 teaspoons chipotle powder
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons mustard powder
2 teaspoons hot smoked paprika
1/2 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial
1 (14-ounce) can diced or crushed tomatoes in juice
1/4 cup cider vinegar
2 tablespoons maple syrup or dark brown sugar
2 tablespoons soy sauce
2 teaspoons beef stock bouillon paste, such as Better Than Bouillon
1 1/2 teaspoons unsweetened cocoa powder
2 (14-ounce) cans kidney beans, drained and rinsed
2 (14-ounce) cans pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Steps:

Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

BEST SLOW COOKER TURKEY CHILI - HOW TO MAKE SLOW COOKER ...

Best Slow Cooker Turkey Chili - How To Make Slow Cooker ... image

Foolproof and flavorful, this easy slow-cooker turkey chili will become one of your go-to slow-cooker recipes, especially when it's cold out.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories comfort food dinner main dish meat soup stews

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

1 tbsp. vegetable oil
1 yellow onion, chopped
1 red bell pepper, chopped
2 lb. ground turkey
3 garlic cloves, chopped
1/4 c. tomato paste
2 14.5 oz. cans fire roasted tomatoes
1 15 oz. can black beans, drained and rinsed
1 15 oz. can kidney beans, drained and rinsed
1 c. frozen corn kernels
1 1/2 c. chicken broth
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
Shredded pepper jack cheese, diced avocado, corn chips, optional

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until tender, 8-10 minutes. Add the turkey and cook until no longer pink, 6-8 minutes. Add the garlic and tomato paste and cook 2 minutes.
Transfer the turkey mixture to a slow cooker. Stir in tomatoes (with their juices), black and kidney beans, frozen corn kernels, chicken broth, chili powder, ground cumin, dried oregano, salt and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce heat to warm and serve out of the slow cooker.
Garnish with cheese, avocado, and corn chips, if you like.

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A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.
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