Place onions and chilies in crock pot. Remove netting from pork roast and place on top. Stir together salsa, cumin, garlic and lime juice. Pour over roast and cook on low for 8-9 hours.
Remove meat to cutting board, add cilantro to liquid in crock pot.
Shred meat with two forks and return liquid and stir well.
Place cubed tri-tip in crock-pot.
Cover tri-tip with water and cook on low for 6 to 8 hours.
Drain water and pour chili verde over tri-tip.
Cover in crock-pot another 30 to 45 minutes. Great over cheese quesadillas.
Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
Turn crock pot on low.
Heat some olive oil in a large skillet saute garlic, onions and green pepper for 4-5 minutes.
Add to crock pot.
Dredge the beef in the flour and brown in skillet.
(add more oil, if necessary).
Add to crock pot stir well.
Cook 8-10 hours.
Taste check; for acidity if necessary add more sugar, salt.
For the crock pot/slow cooker method; in a
Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.
dd the meat to the crock pot.
Mix the boullion, beer
Sugar, and Ortega Chilies in crock pot set on high.
Cook
our the beans in the crock pot with the water, the bay
br>Place ingredients for the crock pot into the slow-cooker and
Brown turkey onion and garlic. Drain off extra fat and place in crock pot.
Open all the cans and place in crock pot only drain the kidney beans.
Pour in the chili seasoning and brown sugar.
Stir and place crock pot on low. Let cook for at least 1 hour to let the flavors blend.
then put it into the crock pot.
In the bacon drippings
Brown beef, garlic and onion in a heavy skillet.
Drain off excessive fat.
Gradually add remaining ingredients.
Place in crock-pot (3 1/2-quart size).
Never fill crock-pot too full; leave at least 1 inch from top.
Cook on high for 1 hour or simmer on low for 5 to 8 hours.
Put all ingredients, except spices in crock-pot in order listed.
Mix spices together (add additional chili powder and/or cayenne pepper for spicier chili) and sprinkle over contents in crock-pot.
Stir once.
Cover and cook on low 10 to 12 hours or high for 5 to 6 hours.
For crock-pots with removable pots, this can be assembled the night before and put on first thing in the morning to cook all day!
Brown hamburger, onion and pepper; drain.
Place in large crock pot.
Add remaining ingredients except cloves and bay leaves; mix well.
Place cloves and bay leaves on top of chili. Cook in crock pot overnight on low.
Before serving, remove cloves and bay leaves.
Serves 6.
he browned meat to the crock pot. .
Brown the diced onion
Brown ground beef and drain thoroughly.
Combine remaining ingredients, except cheese, in crock-pot.
Add beef.
Add water until crock-pot is 2/3 full.
Cook on low at least 5 hours.
Top with grated cheese and serve with corn muffins.
Yield: 6 servings.
Brown ground beef in large skillet and drain.
Add to 3 or 4-quart crock pot along with remaining ingredients.
Cover crock pot and cook on low for 7-9 hours until vegetables are tender.
Add all canned items and seasoning mix to a large crock pot (5-6qt).
Chop all vegetables and add them to crock.
Chop Meat into slightly larger than bite sized pieces (it will shrink slightly during cooking).
Add meat with fajita seasoned juices from the package, if any, to crock.
Mix well and heat on low for 8-10 hours for on high for 4-5 hours.
Mix all ingredients in Crock Pot.
Cover; cook on HIGH for 3 to 4 hours.
Note: To make on stovetop, mix all ingredients in a big soup pot; cover and simmer for about an hour or so.
Place beef brisket, fat side down, in crock pot.
Sprinkle brisket with onion, salt, pepper and garlic powder.
Pour chili sauce over brisket.
Put crock pot on low for 3 hours. Or cover tightly and cook in slow oven (325 degrees F.) for 3 hours.
Pour beer over brisket.
Increase temperature to moderate and continue cooking for 30 minutes.
Place brisket on large serving platter.
Slice brisket very thin and serve with hot cooking liquid.
Garnish with sliced tomatoes and parsley.