Best Anitas Slow Cooked Chili In Cheddar Bowls Recipes

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SLOW-COOKED CHILI



Slow-Cooked Chili image

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

2 pounds lean ground beef (90% lean)
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
Shredded cheddar cheese and thinly sliced green onions, optional

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. , Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Nutrition Facts : Calories 260 calories, Fat 8g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

SLOW COOKER CHILI



Slow Cooker Chili 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

Categories     dinner, weekday, soups and stews, main course

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 27

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.

SLOW-COOKED CHILI



Slow-Cooked Chili image

Here's a hearty chili made with ground beef and kidney beans, cooked for hours in a slow cooker.

Provided by jrgh17

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 8h15m

Yield 10

Number Of Ingredients 11

2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 onion, chopped
2 green bell peppers, chopped, divided
1 red bell pepper, chopped, divided
2 tablespoons chili powder
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
10 tablespoons shredded Cheddar cheese for garnish

Steps:

  • Cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. Drain.
  • Transfer ground beef to a slow cooker.
  • Stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
  • Place remaining green bell peppers and red bell peppers on top of mixture.
  • Cover the cooker and cook on High setting until vegetables are soft and the flavors have blended, about 2 hours.
  • Stir chili and cook on Low setting for 6 more hours.
  • Serve in bowls; garnish each serving with 1 tablespoon of shredded Cheddar cheese.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 21 g, Cholesterol 64.4 mg, Fat 17.7 g, Fiber 7.7 g, Protein 23.2 g, SaturatedFat 7.4 g, Sodium 896.2 mg, Sugar 3.4 g

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Anita's Slow Cooked Chili in Cheddar Bowls Recipes

Have you ever heard of Anita's Slow Cooked Chili in Cheddar Bowls Recipes? It's a delicious recipe that is sure to satisfy your cravings for a warm and hearty meal. But what exactly is this dish and why is it so popular? Let's find out.
The Dish
Anita's Slow Cooked Chili in Cheddar Bowls Recipes is essentially a bowl of chili served in a bread bowl made out of cheddar cheese. The chili itself is slow cooked, which allows the flavors to deepen and blend together for a rich and savory taste. The bread bowl, made from cheddar cheese, is the perfect vessel for the chili, as it adds an extra layer of flavor and texture to the dish.
The Ingredients
The ingredients for Anita's Slow Cooked Chili in Cheddar Bowls Recipes are relatively simple, yet pack a punch of flavor. Some of the key ingredients include: - Ground beef or turkey: This adds the protein to the dish and gives it a hearty texture. - Onions and garlic: These aromatics are essential for building flavor in the chili. - Beans: Anita's recipe calls for kidney beans, but you could easily swap them out for other beans like black beans or pinto beans. - Tomatoes: Diced or crushed tomatoes add a bright and tangy flavor to the chili. - Spices: The chili is seasoned with a variety of spices like chili powder, cumin, and paprika, which give it a smoky and slightly spicy flavor. - Cheddar cheese: Of course, the star of the show is the cheddar cheese bowl, which is made by melting shredded cheddar cheese in a bowl and allowing it to harden and create a bowl-like structure.
The Process
To make Anita's Slow Cooked Chili in Cheddar Bowls Recipes, you'll need to follow a few steps: 1. Brown the ground beef or turkey in a pan over medium-high heat until fully cooked. 2. Add the onions and garlic to the pan and cook until softened. 3. Add the beans, tomatoes, and spices to the pan and stir everything together. 4. Pour the mixture into a slow cooker and cook on low for several hours, allowing the flavors to meld together and the chili to thicken. 5. While the chili is cooking, shred the cheddar cheese and melt it in a bowl in the oven until it hardens. 6. Once the chili is done cooking, ladle it into the cheddar cheese bowls and serve hot.
The Appeal
So why is Anita's Slow Cooked Chili in Cheddar Bowls Recipes so popular? For starters, it's an incredibly comforting and satisfying meal. The slow-cooked chili is rich and flavorful, while the cheddar cheese bowl adds an extra layer of cheesy goodness that really takes the dish to the next level. Plus, the fact that the chili is cooked in a slow cooker means that it practically cooks itself, making it an easy and stress-free meal to make. Additionally, Anita's Slow Cooked Chili in Cheddar Bowls Recipes is great for feeding a crowd. You can easily double or triple the recipe to serve more people, and the assembly of the cheddar cheese bowls makes for a fun and interactive meal that everyone will love. In conclusion, if you're looking for a warm and comforting meal that's easy to make and sure to please a crowd, give Anita's Slow Cooked Chili in Cheddar Bowls Recipes a try. With its rich and savory flavors and unique presentation, it's sure to become a family favorite.

Tips to Make Anita’s Slow Cooked Chili in Cheddar Bowls Recipes

If you are looking for a delicious and hearty meal that can be easily made at home, Anita’s slow-cooked chili in cheddar bowls recipe could be an ideal choice. It is an easy recipe that can be prepared with a few ingredients and can be customized to your preferences. Here are some valuable tips that will help make your chili in cheddar bowls recipe perfect every time.
1. Use Fresh Ingredients
The key to making delicious chili is fresh ingredients. Ensure you use freshly chopped onions, garlic, and peppers, and use good quality ground beef. Fresh ingredients not only enhance the flavor of the chili but are also healthier than canned or processed alternatives.
2. Don’t Skip the Browning Process
The browning process is essential to enhance the flavor and texture of the meat. Do not skip this step as it helps to caramelize the meat's surface, adds the texture to meat, and elevates the flavor of chili.
3. Choose the Right Type of Meat
When it comes to selecting the meat for chili, it’s best to choose ground beef with a higher fat content to enhance the flavor of the chili. Make sure to drain off any excess oil after browning the meat to avoid greasy chili.
4. Use Dry Spices and Herbs
Dry spices and herbs are more potent and flavorful than fresh ones. Additionally, they can be stored for longer periods, remaining fresh for future use. Ensure you use good quality, fresh spices, and herbs in your chili recipe.
5. Let It Simmer for a Long Time
Chili is a slow-cooked dish, and the longer you let it simmer, the more flavorful and tender it will become. While you can prepare chili in a few hours, it’s best to let it cook for around six to eight hours to allow the flavors to meld perfectly.
6. Adjust the Consistency and Seasoning to Your Preferences
Adjust the consistency and seasoning of the chili according to your taste. If it’s too thick, you can add more broth, while if it’s too thin, you can add a cornstarch slurry. Additionally, add more spices and seasonings if you like spicier chili.
7. Make Cheddar Bowls Perfectly
To make cheddar bowls perfectly, ensure that the cheese is evenly distributed in the muffin tin. To avoid sticking, you can grease the muffin tin well with cooking spray. Also, check regularly while baking to prevent under- or over-baking the bowls.
8. Garnish Your Chili with Toppings of Your Choice
Garnish your chili with toppings of your choice. It can be cheese, sour cream, diced tomatoes, chopped cilantro, sliced jalapeños, or diced avocado. The toppings help to enhance the flavor and provide an aesthetic appeal to the dish.
Conclusion
Anita's Slow Cooked Chili in Cheddar Bowls recipe offers a tasty and unique twist on a classic chili recipe. The tips above can help to make the perfect chili that is full of flavor, texture, and aroma. Remember to use fresh ingredients, choose the right type of meat, adjust the seasoning, and let it simmer for a long time to make the perfect chili. By following these tips, you are sure to make a delicious and hearty meal that your family will love.

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