Slow Cooker Chili Recipe

Slow Cooker Chili is one of my all time most popular recipes, come fall and winter thousands of people make it every day! And for good reason, this is the best crockpot chili around! It’s incredibly flavorful, it’s packed with protein and perfectly hearty, plus it’s a dinner everyone can agree on.

More Delicious Chili Recipes to Try!

 

Slow Cooker Chili Recipe

• Servings: 8 servings
• Ready in 6 hours 25 minutes 
• Prep Time 15 minutes
• Cook Time 6 hours 10 minutes

Ingredients

• 1 Tbsp olive oil
• 2 lbs lean ground beef
• 1 large yellow onion , finely chopped
• 3 cloves of garlic , finely minced
• 2 (14.5) oz cans diced tomatoes with green chilies*
• 3 (8 oz) cans tomato sauce
• 1/2 cup water or beef broth
• 2 Tbsp chili powder
• 2 1/2 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder
• 1 tsp granulated sugar
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper , to taste
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed

Serve topped with:

Cheddar and Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce

Optionally serve with:

fresh cornbread or biscuits , baked russet potatoes, saltine crackers or tortilla chips

DIRECTIONS 

Step 1.

    Heat olive oil in a large and deep non-stick skillet over medium-high heat. Once oil is hot, add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker.

Step 2.

    Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 Tbsp in with

Turkey Wings & Turkey Stock

 

Turkey Wings & Turkey Stock

These turkey wings are baked, not fried. But super crispy and rich tasting. Then use the leftovers to make the best turkey stock ever... perfect for homemade soup or freeze it ahead for holiday cooking. 

Prep Time : 5 mins

   Cook Time : 1 hr

      Total Time : 1 hr 5 mins

Ingredients

• 8 Whole Turkey Wings
• 1/4 cup olive oil
• 3 tbsp poultry seasoning
• kosher salt and pepper to pepper to taste
• carrots, onions, celery, parsley, if making turkey stock

Instructions

1. Preheat oven to 375 degrees.
2. Place turkey wings in a large casserole dish or on a baking sheet, keeping in mind that the turkey will release its juices and you don't want them to run over - so it should be a pan with sides!
3. Brush both sides of the wings with olive oil. Sprinkle with poultry seasoning, salt and pepper. Cover wings with foil and place them in the oven for 30 minutes.
4. Remove wings from the oven, raise the temperature of the oven to 425, remove the foil and put them back in the oven for an additional 30 minutes. This should give you nice crispy wings! Treat these just like you would chicken wings. Toss them in wing sauce, hot sauce, whatever you like. But these are also delicious right out of the oven!!
5. MAKE TURKEY STOCK with the leftover bones and pan drippings! Dump pan drippings, leftover bones, and wing stuff into a slow cooker. Add 2-3 carrots chopped into a few pieces, a quartered onion, a handful of parsley, a piece of celery, or any combination of veggie drawer paraphernalia that could possibly go into turkey stock. (This is an excellent way to clear out the vegetable drawer! I have been known to use carrot tops!) Fill the slow cooker to the top with water, set it on low and let it cook all night. The next morning, turn off the slow cooker and let it cool until you can handle the stock without getting burned. Use a kitchen spider (or a slotted spoon) to remove the large pieces of turkey bones and vegetables. Place a strainer or cheese cloth over the top of your Ball or Mason jar and ladle stock into clean jars. The strainer will remove any leftover bits that you don't want in your stock. Put the lids on the jars and place them in the fridge or the freezer. The amount of stock you end up with will depend on the size of your slow cooker. I have a gigantic one and put away more than 3 quarts of the most flavorful turkey stock, made from things that I would have otherwise put in the trash. Bring on holiday cooking!! I am ready!

Recipe Notes

Note: turkey wings vary in size. Larger wings will take a bit longer. Make sure your poultry reaches 165 degrees when the temperature is taken in the thickest part of the wing. Meat should be white not pink. 

Butter Swim Biscuits

 

Ingredients

• 2 1/2 cups all-purpose flour

• 2 cups buttermilk

• 1 stick butter

• 4 tsp baking powder

• 4 tsp sugar

• 2 tsp salt

Instructions

Step 1.

Preheat the oven to 450 degrees.

Step 2.

Combine all of the dry ingredients in a medium sized bowl.

Step 3.

Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed.

Step 4.

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking).

Step 5.

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides.

Step 6.

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares.

Step 7.

Bake for 20-25 minutes or until golden brown on top.

Step 7.

Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. I prefer to eat them with raspberry jam

Enjoy!!

Tacos de Carne Asada

 

Tacos de Carne Asada

• Yield: 8 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Carne Asada Tacos take your classic beef taco flavors to the next level and it takes just five minutes of prep work with a spicy citrus marinade.

Ingredients

• 1½ lbs. flank or skirt steak, trimmed of excess fat

• 1 bottle (24.5 oz.) Mojo Criollo

• ½ white onion, very finely chopped

• ¼ cup finely chopped fresh cilantro

• 2 limes, one juiced (about 2 tbsp.), the other cut into wedges

• ½ tsp. salt

• 1 tbsp. Corn Oil

• 12 Corn Tortillas

Instructions

1. Cut steak into ½” pieces; transfer to a large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade. 

2. Meanwhile, in a small bowl, mix together white onion, cilantro, lime juice, and salt until combined; cover and refrigerate until ready to use.

3. Using a paper towel, pat steak dry. Heat oil in a large non-stick skillet over medium-high heat. Add steak, making sure not to crowd the pan; cook in batches, flipping occasionally, until dark golden brown and cooked through, about 5 minutes per batch; transfer to serving platter; tent with foil to keep warm.

4. Heat a large griddle, cast-iron skillet, or another heavy skillet over medium-high heat. Add enough tortillas to cover the surface of the griddle; leaving some space between each tortilla. Cook, flipping once, until very lightly charred, warmed through, and pliable, about 30 seconds per batch; transfer tortillas to tortilla holder, a foil packet, or clean dish towel to keep warm.

5. To assemble tacos, fill the tortilla with meat; garnish with reserved onion-cilantro mixture. Drizzle with taco sauce, if desired. Serve with lime wedges.

enjoy !!

Cheese Potato & Smoked Sausage Casserole

 

Cheese Potato & Smoked Sausage Casserole

• Prep Time 25 mins
• Cook Time 1 hr
• Total Time 1 hr 25 mins

Ingredients

• 3 cups Idaho potatoes peeled, boiled and cut into cubes when cool, approx. 1 lb

• 4 tablespoons butter

• 4 tablespoons flour

• 2 cups milk

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 pound Velveeta cheese diced

• 1/2 cup sharp cheddar cheese shredded

• 1 lb skinless smoked sausage

• 1/8 teaspoon paprika

Instructions

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a cast iron frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

Recipe Notes

You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Enjoy !!

Hawaiian baked ham and swiss sandwiches

 

Hawaiian baked ham and swiss sandwiches

These hot hams and Swiss sliders are also another kid-friendly recipe. They are the perfect size for your small dining rooms. But the taste is good enough for all hungry adults!

 

Ingredients:

° 3 tablespoons unsalted butter, at room temperature

° 2 tablespoons of Dijon mustard

° 1 1/2 tablespoon sweet pickle seasoning

° Kosher salt and freshly ground black pepper, to taste

° 1 package (12 units) Original KING Hawaiian Hawaiian Candy ROLLS, halved lengthwise

° 3/4 pound finely sliced ​​smoked ham

° 8 slices of Swiss cheese

° 2 tablespoons unsalted butter, melted

° 1 teaspoon of poppy seeds

Directions:

Preheat the oven to 375 degrees F. Lightly grease a baking sheet or a layer of nonstick spray.

In a small bowl, combine the butter, Dijon and seasoning; Season with salt and pepper to taste. Spread the mixture over the top half of the buns; Leave besides.

Place bottom half of rolls on prepared baking sheet. Top with ham, cheese and breads. Brush tops of buns with butter; sprinkle with poppy seeds.

Place in the oven and bake until golden brown and toasted, about 15-18 minutes. Let stand 5 minutes.

Serve hot.

ENJOY !

Cheese Steak Tacos With Buffalo Fries

 

Cheese Steak Tacos With Buffalo Fries

Philly Cheese Steak Tacos are a fun and easy dinner recipe your whole family will love.

These ground beef tacos are loaded with mozzarella cheese, onions and green peppers.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I love tacos and my favourite way to make them is to bake them in the oven.

Old El Paso Stand and Stuff Taco Shells make it so easy to stand up all your taco shells in a pan and fill them up without them falling all over the place.

Ingredients

• 22 oz bag of waffle fries
• 1/2 lb beef
• 1 packet of taco seasoning
• 1/2 yellow onion
• 2 tbsp oil
• 3/4 cup shredded cheddar
• 3/4 cup shredded Monterrey Jack cheese
• 1 large tomato seeds taken out and diced
• 1 ripe avocado diced
• 1/2 cup chopped scallion

Optional: soured cream for topping

Instructions

1. Preheat oven to 400, spread waffles fries on an outsized , greased cooking utensil .
2. confirm that fries is spread in one layer. Bake until golden and crispy.
3. While fries is baking: Heat up oil during a medium pan , over medium heat, and saute diced yellow onions until translucent. Add beef, breaking in up finely, and taco seasoning. Mix well and cook until beef is fully done.

Enjoy!!