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Old 07-24-2012, 10:47 AM   #1
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Default Looking for a good Chili crock pot recipie..

anyone has one they want to share...
thanks,
Carmen
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Old 07-24-2012, 11:42 AM   #2
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Not currently. My dad makes the best chili from scratch. He showed me once and I never could duplicate it. Maybe i'll ask mom to get it out of him. lol I'll post it if I can get it from her.
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Old 07-25-2012, 04:21 AM   #3
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I seem to remember this one was really good....I haven't made it in a couple of years though, so please don't tell me off if you don't like it!!!

Spicy-Hot Mixed-Bean Chilli

Generous half cup dried red kidney beans
Generous half cup dried black-eyed beans
1 bay leaf
1 tbsp vegetable oil
1 large onion, finely chopped
1 garlic clove, crushed
1 tsp ground cumin
1 tsp chilli powder
1 tsp mild paprika
Half tsp dried marjoram
1 lb mixed vegetables ie.e. potatoes, carrots, aubergines (eggplant) parsnips, celery etc
1 vegetable stock cube
14oz can chopped tomatoes
1 tbsp tomato puree (paste)
Salt + ground black pepper

1. Put the dried beans in a large bowl and pour over at least twice their volume of cold water. Leave to soak for at least 6 hours, or overnight.

2. Drain the beans and rinse well, then place in a pan with 2 and a half cups of cold water and the bay leaf. Bring to the boil, and boil rapidly for 10 minutes. Turn off the heat, leave to cool for a few minutes, then tip into crockpot. Switch on to High.

3. Heat the oil in a pan, add the onion and cook for 7-8 minutes. Add the garlic, cumin, chilli powder, paprika and marjoram and cook for 1 minute. Tip into crockpot and stir.

4. Prepare the vegetables and cut into 1" approx chunks.

5. Add the vegetables to the mixture, making sure that those that may discolour are submerged. Cover with the lid and cook for 3 hours or until the beans are tender.

6. Add the stock cube and chopped tomatoes to the crockpot, then stir in the tomatoe puree and season with salt + pepper. Replace the lid and cook for a further 30 minutes until the mixture is at boiling point.

So, that's a veggie version - I'll try to find a meat one! Sally x
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Old 07-25-2012, 11:45 AM   #4
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I cook by sight, smell and taste.....I am going to try to give some measurements here....
2# ground chuck, crumbled up well, and JUST covered with enough water to boil it. When the meat is cooked, add a large can (27oz ?) of diced tomatoes, and two 14.5 oz. cans of tomato sauce, a 14 oz can of red kidney beans drained, if you want beans in it...add a tablespoon of chili powder....more or less, to taste....salt and black pepper to taste (my father used to add 2 cups of those little elbow maccaroni at this point....he also added a can or two of LeSeur Baby Green Peas here at the end and called it "Wisconsin Chili", but I think it was just his own concoction!)..........let this simmer on low for an hour or so.....we all love this on cold nights! Great with crackers or with garlic toast / bread!
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Old 07-25-2012, 11:49 AM   #5
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Thank you, I will give it a try, Wisconsin Chili, hmmmmmmm, it sounds great, thanks a million, please keep the recipies coming I love easy savory food..
hugs,
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Old 07-25-2012, 12:14 PM   #6
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This is what I use for chili.....It's for the oven but it can be converted to the crock pot. I use an old cast iron dutch oven and gently cook in the oven so we smell it for a couple of hours without me having to tend to it.

My Chili

2 lbs. ground beef
In a large oven proof pot (Dutch oven) cook until ¾ way done, still some pink, drain .

1 small onion, diced small
1 green pepper, diced about 1/4 inch
In the pot with the beef add onion and pepper, cook until softened.

1 tbsp. minced garlic
1 chili seasoning package, like McCormick
Add in the pan, stir for about 30 seconds.

Then add:
2- 16 oz. Bush’s Dark Red Kidney Beans, drained and rinsed.
1- 27 oz. Bush’s Chili Beans in Chili Sauce, mild.
1-28 oz. Tomato Puree
1-14 oz. petite diced tomatoes, with onions, green peppers and/or garlic).
V-8 Juice, add in enough for desired consistency
salt & pepper to taste.

Bring to a simmer, then cover and put in the oven for 1 hour at 300 degrees. Remove, stir. Adjust the seasonings and add a bit more juice if too thick. Leave cover off and return to oven for another hour. Serve with corn bread.

Note: If preferred use this for seasoning instead of packet:
¼ c. chili powder
1 tbsp. cumin
2 tsp. coriander
1tsp. red pepper flakes
1 tsp. dried oregano
½ tsp. cayenne flakes
salt to taste
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Old 07-25-2012, 12:47 PM   #7
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Those both sound great!
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Old 07-25-2012, 12:47 PM   #8
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Quote:
Originally Posted by carmen in nj View Post
Thank you, I will give it a try, Wisconsin Chili, hmmmmmmm, it sounds great, thanks a million, please keep the recipies coming I love easy savory food..
hugs,
How about 'Drunken Chicken'....how very British!!!! It's got sherry in it, got nothing to do with Chilli but it's gorgeous and tasty - should I post the recipe Carmen? Sally x
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Old 07-25-2012, 03:41 PM   #9
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Sally....yes please! Anything with alcohol must be good right?!?
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Old 07-25-2012, 11:21 PM   #10
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He he!!! Will do....just got to find it now.... Sally x
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Old 07-27-2012, 06:55 AM   #11
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Originally Posted by Ahis_Mama View Post
Sally....yes please! Anything with alcohol must be good right?!?
Found it (at last!!! )...

Drunken Chicken

1 cup raisins
Half cup sherry
1 cup plain (all purpose) flour
Half tsp salt
Half tsp ground black pepper
3 tbsp vegetable oil
8 skinless chicken thighs
1 onion, halved and thinly sliced
2 garlic cloves, crushed
2 tart eating apples
1 cup flaked (sliced) almonds
1 slightly under-ripe plantain, peeled and sliced
1 and a quarter cups boiling chicken stock
Half cup tequila
Chopped fresh herbs, to garnish

1. Put the raisins in a bowl and add the sherry. Set aside to soak.

2. Meanwhile, combine the flour, salt + pepper and spread the mixture out onto a large plate. Heat 2 tbsp of the oil in a large frying pan. Coat each chicken thigh in the seasoned flour, then fry, turning, until browned all over. Drain well on kitchen paper.

3. Heat the remaining oil in the pan, add the onion and fry for 5 mins, until soft and beginning to brown. Stir in the garlic, then remove the pan from the heat. Tip the onions and garlic into the crockpot and switch on to High.

4. Peel, core and dice the apples. Add them to the crockpot, then sprinkle with the almonds, plantain slices and raisins. Pour in the sherry, chicken stock and tequila and stir to combine.

5. Add the chicken pieces to the fruit and veg mixture, pressing them down into the stock so that they are completely covered. Cover with the lid and cook for 3 hours, or until the chicken thighs are very tender.

6. Check the chicken is cooked and taste the sauce, adjusting as necessary. Serve sprinkled with chopped fresh herbs...lovely with rice or warmed flour tortillas to scoop up the chicken and sauce.

Sorry it's not chilli-fied - but it's very nice!!! Sally x
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Old 07-27-2012, 05:44 PM   #12
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Thanks! Yeah but the Sherry and Tequila make it sound great! I will try this next week.
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Old 07-28-2012, 01:54 AM   #13
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LOL , Drunken chicken, my hubby is going to love, LOVE this one.. thank you... I am going to enjoy it too..
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