Best Slow Simmered Chili Recipes

SLOW SIMMERED CHILI

Slow Simmered Chili image

The first time I made this my husband said it reminded him of Wendy's chili. This is not a spicy version, so I would suggest keeping a bottle of hot sauce around for those of us that like it HOT. Crushed tortilla chips and sharp shredded cheese make great toppings.

Provided by Virginia Cherry Blo

Categories Beans

Time 23m

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
16 ounces kidney beans, rinsed and drained
14 1/2 ounces diced tomatoes, undrained
4 ounces tomato sauce
1 medium onion, chopped
1/2 green pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Brown beef in skillet.
Add beef and all ingredients into slow cooker.
Simmer 8-10 hours on low or on high for 4-5 hours.

Nutrition Facts : Calories 308.7, Fat 14.6, SaturatedFat 5.5, Cholesterol 61.7, Sodium 945, Carbohydrate 21.3, Fiber 7.3, Sugar 6.2, Protein 23.2

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

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.

EASY MILD CHILI

Easy Mild Chili image

This mild chili gets its flavor from ground sausage, chunky tomatoes, and kidney beans. For a spicier chili, substitute the mild salsa for a medium to high heat salsa.

Provided by Shelby Knockenhauer

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

Time 1h50m

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground beef
1 pound ground sausage
1 yellow onion, chopped
2 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can light red kidney beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (8 ounce) jar mild salsa
¼ cup chili seasoning mix
½ teaspoon garlic powder

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.

Nutrition Facts : Calories 539 calories, Carbohydrate 42.9 g, Cholesterol 90.6 mg, Fat 26.8 g, Fiber 12.9 g, Protein 34.6 g, SaturatedFat 9.3 g, Sodium 2418.3 mg, Sugar 11.2 g

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