1 1/2 Pounds ground beef
2 to 3 Garlic cloves, finely chopped
1 Medium onion, diced
1 Can kidney beans
1 Can black beans
1 Can pinto beans
1 Small can chipotle chilis in adobe sauce
2 Cans diced tomatoes
1 Small can tomato paste
1 Tablespoon chili powder
1 Teaspoon cumin
1/2 Teaspoon cinnamon
Salt and pepper to taste
Brown the ground beef in a skillet until no longer pink. Drain liquid and transfer to Crock-Pot® slow cooker stoneware.
Add chopped garlic and diced onion on top of meat.
Drain and rinse the kidney, black and pinto beans. Pour on top of rest of ingredients.
Finely chop and add 2 of the chipotle chilies. Add 3 Tablespoons of sauce from can.
Add 2 cans diced tomatoes.
Add 1 can of tomato paste.
Add chili powder, cumin, and cinnamon.
Cover; cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
1 pound ground turkey
1/2 ground chuck
30 oz. tomato sauce
24 oz. v-8 (tomato-vegetable juice)
1/2 c. chopped onion
1/2 c. chopped celery
1 tbsp. chili powder
1 c. chopped green pepper
1 c. chopped mushrooms
1 sm. jalapeno pepper (optional)
14 oz. stewed tomatoes
1/2 c. uncooked wild rice
2/3 c. brown sugar
14 oz. chili beans
1 oz. chili seasoning mix
Brown ground turkey and ground beef. Drain well. Place all other ingredients in a slow cooker and add the meat. Cook on low for 6 to 9 hours. Serve with crackers or cornbread.
4 tablespoons chili powder
2 1⁄2 teaspoons ground coriander
2 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons garlic powder
1 teaspoon oregano
1⁄2 teaspoon cayenne pepper
1 1⁄2 lbs ground beef
1 tablespoon minced onion
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Mix together seasoning mix. Store in an airtight container in a cool, dry place.
In a skillet, cook ground beef until no longer pink. Drain. Add onion and 3 tsp of seasoning mix.
In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
Place the other can of beans in a blender and process until smooth.
Add beans and meat to the crock pot. Stir together. Cook on low for 6 to 8 hours.
1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup Thick ‘n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired
Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion. Cover and cook on Low heat setting 8 to 10 hours.
Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.