Best Slow Cooker Texas Chili Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKER TEXAS CHILI



Slow-Cooker Texas Chili image

Provided by Food Network Kitchen

Time 7h30m

Yield 8 servings

Number Of Ingredients 13

2 1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Kosher salt
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)

Steps:

  • Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
  • Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
  • Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
  • Use the leftover chili to make Chili-Corn Casserole.

Nutrition Facts : Calories 482, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 117 milligrams, Sodium 1,227 milligrams, Carbohydrate 11 grams, Protein 36 grams

SLOW-COOKER TEXAS CHUCK WAGON CHILI



Slow-Cooker Texas Chuck Wagon Chili image

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h5m

Yield 8

Number Of Ingredients 11

2 tablespoons olive or vegetable oil
4 large onions, cut into eighths
4 to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2 tablespoons finely chopped garlic
2 1/2 teaspoons salt
1/2 teaspoon pepper
2 to 4 dried ancho chiles, coarsely chopped
2 tablespoons ground cumin
3 cups Progresso™ beef flavored broth (from 32-ounce carton)
2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired

Steps:

  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
  • Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
  • Cover and cook on Low heat setting 8 to 9 hours.
  • Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.

Nutrition Facts : Calories 435, Carbohydrate 12 g, Cholesterol 130 mg, Fiber 2 g, Protein 52 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1250 mg

SLOW COOKER TEXAS CHILI RECIPE



Slow Cooker Texas Chili Recipe image

This Slow Cooker Texas Chili may be a little different than you're used to! We've added beans and tomatoes for a filling and delicious soup. You can't go wrong with chili on a cold day!

Provided by Camille

Yield 6-8

Number Of Ingredients 20

1 pound ground beef
1 onion (diced)
2 green bell peppers (diced)
1 (4 ounce) can diced green chili peppers (drained)
1 (14 ounce) can beef broth
1 (15 ounce) can pinto beans (drained and rinsed)
1 (14 ounce) can diced tomatoes (do not drain)
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
3 teaspoons minced garlic
1 Tablespoon cumin
2 Tablespoons chili powder
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon ground pepper
dash red pepper flakes - optional
1 cup shredded cheddar cheese - optional topping
1 cup sour cream - optional topping
3 green onions (sliced) - optional topping
1 (9.25 ounce) bag Frito corn chips - optional topping

Steps:

  • In a large saucepan, brown ground beef and diced onion.
  • Drain the grease from the meat and add meat to slow cooker.
  • Pour remaining ingredients on top and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
  • Serve with shredded cheese, sour cream, green onions, and a bag of Fritos corn chips - or any of your other favorite chili toppings.

Nutrition Facts : Servingsize 1 serving, Calories 5792 kcal, Fat 18 g, SaturatedFat 3 g, Cholesterol 0 mg, Sodium 43560 mg, Carbohydrate 1084 g, Sugar 323 g, Protein 349 mg

SLOW-COOKER TEXAS TWO-MEAT CHILI



Slow-Cooker Texas Two-Meat Chili image

Beef steak and pork tenderloin make chili twice as delicious! Ground cinnamon balances the spicy flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 7h25m

Yield 6

Number Of Ingredients 14

1 lb boneless beef chuck steak, cut into 1-inch pieces
1 lb pork tenderloin, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tablespoon vegetable oil
2 cans (10 oz each) tomatoes with green chiles, undrained
1 can (15 to 16 oz) pinto beans, undrained
1 can (12 oz) beer or nonalcoholic beer
1/2 cup chopped red onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon ground cinnamon
Sliced green onions, if desired

Steps:

  • In large bowl, mix beef, pork and flour until meats are evenly coated. In 12-inch skillet, heat oil over medium-high heat. Add meats; cook 8 to 10 minutes, stirring frequently, until browned on all sides (if necessary, cook meats in batches).
  • Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix browned meats and remaining ingredients except green onions.
  • Cover; cook on Low heat setting 7 to 9 hours. Before serving, skim off fat; sprinkle with green onions.

Nutrition Facts : Calories 380, Carbohydrate 27 g, Cholesterol 70 mg, Fiber 8 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g

SLOW COOKER TEXAS CHILI



Slow Cooker Texas Chili image

Make and share this Slow Cooker Texas Chili recipe from Food.com.

Provided by Audrey M

Categories     Weeknight

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless beef chuck steak, cut into 1 inch pieces
1 lb pork tenderloin, cut into 1 inch pieces
1/4 cup all-purpose flour
1 tablespoon oil
2 (10 ounce) cans old el paso tomatoes and green chilies, undrained
1 (15 ounce) can pinto beans, undrained
1 (12 ounce) can beer
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 dash hot sauce (optional)

Steps:

  • In a large mixing bowl, combine beef, pork and flour; toss to coat meat evenly.
  • Heat oil in a large skillet over medium-high heat until hot; brown meat.
  • Place browned meat into slow cooker along with all other ingredients; mix well.
  • Cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.

Nutrition Facts : Calories 279.6, Fat 6, SaturatedFat 1.4, Cholesterol 49.2, Sodium 659.6, Carbohydrate 29.6, Fiber 7.5, Sugar 0.5, Protein 23.9

SLOW-COOKER TEXAS-STYLE CHILI CON CARNE



Slow-Cooker Texas-Style Chili Con Carne image

A Cooks Illustrated Recipe. Super Yummy. Top with avocado, scallions, onions, sour cream, grated cheese - you name it! A 5 pound roast after trimming yields about 3 1/2 pounds of meat.

Provided by Shirlsaw

Categories     Roast Beef

Time 10h

Yield 12 1 1/3 cup servings, 12 serving(s)

Number Of Ingredients 17

8 slices bacon, chopped medium
3 1/2 lbs boneless chuck roast (trimmed and cut in 1 1/2 inch pieces)
1 cup onion (chopped)
3 jalapeno chiles (stemmed, seeded, minced)
3 tablespoons chili powder
2 tablespoons cumin
5 garlic cloves, minced
1 teaspoon table salt
1/2 teaspoon black pepper
28 ounces crushed tomatoes
6 (6 inch) corn tortillas, torn into 2 inch pieces
4 cups low sodium chicken broth
2 chipotle chiles in adobo (chopped medium)
2 teaspoons sugar
1/4 cup cilantro, minced
2 tablespoons fresh lime juice
15 ounces kidney beans (drained and rinsed)

Steps:

  • Cook bacon in 12 inch skillet over medium heat until crisp, about 8 minutes. Add to slow cooker, reserving the fat.
  • Dry the beef with paper towels, season with salt and peper. Add 2 teaspoons of bacon fat to the skillet and heat over medium-high heat until just smoking. Brown half of beef, about 10 minutes, and add to slow cooker. Return skillet to medium-high heat,repeat with 2 teaspoons of bacon fat, and remaining beef.
  • Add remaining 2 teaspoons of bacon fat (use vegetable oil if not enough reserved) return to medium heat until shimmering. Add the onion, jalapenos, chili powder, cumin, and 1/4 teaspoon of salt. Cook until onion is softened, about 5 minutes. Stir in garlic and cook for 15 seconds. Stir in tomatoes, scraping up any browned bits. Bring to a simmer then pour into slow cooker.
  • Combine the tortillas and 1 cup of the chicken broth in a microwave safe bowl and microwave on high until mushy, about 2 minutes. Puree the mixture in a food processor or blender until smooth, about 1 minute. Stir into the slow cooker. Add the remaining 4 cups of broth, chipotles, and sugar to the slow cooker.
  • Cover and cook on either low (9-10 hours) or high (6-7 hours) until the meat is tender . Stir in beans during last hour of cooking. Before serving stir in cilantro and lime juice, season with salt and pepper to taste.
  • To make in advance, prepare to the slow cooking point but refrigerate browned bacon and meat separately from the liquids and the pureed tortillas. When ready to cook combine in slow cooker and proceed.

Nutrition Facts : Calories 513.4, Fat 34.4, SaturatedFat 13.1, Cholesterol 101.6, Sodium 695.3, Carbohydrate 20.1, Fiber 4.3, Sugar 4.9, Protein 31.4

SLOW COOKER TEXAS CHILI



Slow Cooker Texas Chili image

This is an amazing chili recipe that I found in the Foodnetwork Magazine. It's a true Texas chili and has no beans. It was so good and my husband just loved it!

Provided by rebecca684

Categories     Easy

Time 7h30m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 13

2 1/2 lbs beef chuck, cut into 2 inch cubes
2 tablespoons packed light brown sugar
2 tablespoons vegetable oil
1 small onion, finely chopped
5 garlic cloves, smashed
2 (4 1/2 ounce) cans chopped green chilies, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 (14 ounce) can diced tomatoes with green chilies
1 -2 tablespoon green hot sauce (optional)
sliced green onion
fresh cilantro
sour cream

Steps:

  • Toss the beef with 1 tablespoon each of brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes. Transfer to a 5 to 6 quart slow cooker.
  • Reduce heat to medium, add the onions to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, cumin, and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7 hours.
  • Add the remaining 1 tablespoon of brown sugar and the hot sauce (optional) to the chili. Serve with green onions, cilantro, and sour cream for topping.

Nutrition Facts : Calories 627.8, Fat 44.5, SaturatedFat 16.1, Cholesterol 130.4, Sodium 541.6, Carbohydrate 21.9, Fiber 6.3, Sugar 8.3, Protein 38.4

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #preparation     #main-dish     #soups-stews     #chili     #crock-pot-slow-cooker     #dietary     #equipment

Related Topics