b>slow cooker with a Reynolds(R) Slow Cooker Liner. Place the pork, soda, garlic, chili
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir browned beef, chili beans in sauce, stewed tomatoes, diced tomatoes and green chilies, onion, tomato paste, brown sugar, chili seasoning mix, and barbeque sauce together in the crock of a slow cooker.
Cook on High for 3 hours.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit
Drain well and transfer to slow cooker.
Recoat skillet with cooking
Transfer pork to an electric slow cooker.
2. Recoat pan with
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Combine
if you like a chunkier chili. Personally, I do not use
Brown ground beef over medium-high heat in a large, non-stick skillet; stir to crumble and cook until meat is browning. Add onion and next 7 ingredients, and continue to saute until onion is tender.
Place meat mixture in slow cooker; stir in beans, tomatoes, and jalapeno.
Cover and cook on low for 4 hours.
Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker.
Cook on High until the liquid is bubbling, 5 to 10 minutes. Switch slow cooker to Low and continue to cook until the barley is tender, about 20 minutes more.
Stir chicken, black beans, and white beans into the mixture in the slow cooker. Switch slow cooker to High again until the liquid is bubbling. Cook on Low until the beans are softened, about 5 minutes.
Place the beed in a skillet over medium heat and cook until evenly brown. Drain grease.
Place the cooked beef in the slow cooker and mix in all other ingredients.
Cover and cook on high for 6 hours or on low for 8 hours.
Heat butter in a skillet over medium heat; cook and stir onion and garlic until tender, 5 to 10 minutes. Transfer onion mixture to a slow cooker.
Mix chili, cream cheese, salsa, and jalapeno peppers with onion mixture in the slow cooker.
Cook on Low, stirring occasionally, for 4 hours.
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat
Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
Break up pieces of cooked pork to thicken the chili before serving.
In a large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Transfer to a slow cooker. Then add the onion, green bell peppers, beans and tomatoes to the slow cooker. Season with chili powder to taste. Cook on high setting for 4 hours, or until all vegetables are tender.
Place hot dogs in a slow cooker. Mix chili, Cheddar cheese soup, ketchup, and chopped green chilies in a bowl and pour over hot dogs. Cover cooker and set to Low; cook 4 to 5 hours (can cook longer if desired).
Serve hot dogs on buns topped with a large spoonful of chili, 1 teaspoon of chopped onion, 1 tablespoon of shredded Cheddar cheese, and about 2 tablespoons crushed corn chips.
In 12 inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
In 6 quart slow cooker, sprayed with cooking spray, mix beef, onion and remaining ingredients. Cover and cook on Low heat setting 6 to 8 hours.
nto a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder
Cook ground beef and onion until done.
In slow cooker or Dutch oven add all ingredients together. Simmer several hours.
Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
Cover, and cook 8 hours on Low.
In an electric slow cooker, stir together all ingredients. Cover and cook on high for 4 to 5 hours (or on slow for 8 to 10 hours) or until beef is tender.
Makes 6 servings.