Best 3 Chili Crockpot Or Stove Top Or Both Recipes

**Savor the Hearty Goodness of Chili: A Culinary Journey from Crockpot to Stovetop**

Indulge in the ultimate comfort food experience with a diverse selection of chili recipes, meticulously crafted to tantalize your taste buds. Embark on a culinary adventure as we explore both crockpot and stovetop methods, unveiling the secrets to creating a rich, flavorful chili that will warm your soul. From classic beef chili with its robust flavor profile to vegetarian chili bursting with colorful veggies and a symphony of spices, this article has something for every palate. Prepare to be captivated by the convenience of slow-cooked chili in your crockpot, allowing the ingredients to meld and harmonize over time. Alternatively, relish the hands-on experience of preparing chili on the stovetop, where you can actively monitor and adjust the flavors to your liking. Whichever method you choose, be prepared for a culinary journey that will leave you craving more.

**Inside the Article:**

* **Classic Beef Chili:** Embark on a traditional chili adventure with this beloved recipe, featuring succulent ground beef, aromatic spices, and a medley of beans and tomatoes.

* **Vegetarian Chili:** Experience a symphony of flavors in this meatless masterpiece, where colorful veggies take center stage, complemented by a chorus of spices and a rich tomato base.

* **White Chicken Chili:** Indulge in a creamy and comforting twist on chili, featuring tender chicken, roasted poblano peppers, and a touch of sour cream for a delightful tang.

* **Turkey Chili:** Embrace a healthier version of chili without compromising on taste. Ground turkey, a lean protein, pairs perfectly with a blend of spices and your favorite beans.

* **Crockpot Chili:** Discover the convenience of slow-cooked chili, where all you need to do is toss the ingredients in your crockpot and let it work its magic, resulting in a rich and flavorful dish.

* **Stovetop Chili:** Engage in a hands-on chili-making experience on the stovetop, allowing you to carefully monitor and adjust the flavors to your liking, creating a personalized culinary masterpiece.

Immerse yourself in the world of chili with this comprehensive guide, where each recipe promises a unique and satisfying experience. Whether you're craving a classic beef chili, a meatless vegetarian option, or a creamy white chicken chili, this article has you covered. Embrace the convenience of crockpot cooking or the hands-on approach of the stovetop, and prepare to savor the hearty goodness of chili.

Here are our top 3 tried and tested recipes!

CROCK POT (OR STOVE TOP) CHILI

Crock Pot (Or Stove Top) Chili image

This chili isn't quite Cincinnati-style, but not Texas-style either. It is a yummy combo of both; not too sweet, not to chunky, just right! My husband requests it so much I can make it without thinking. It is really simple to make, easy on the budget, and you can make it in the morning and not worry about it till diner time.

Provided by Danac210

Categories Beans

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs ground beef
2 (15 ounce) cans of hormel chunky chili with beans
1 (12 ounce) can hunts tomato paste
4 roma tomatoes, cut into large chunks (the small, bright red ones)
1/2 small yellow onion, finely grated
2 dashes Tabasco sauce
1 dash salt
2 dashes black pepper
2 dashes red peppers
1 dash garlic salt
3 dashes cinnamon (trust me, without it the chili will be too spicy)
1/2 cup hot water

Steps:

Basically just separate the ground beef so it is loose and dump all the other ingredients on top of it in the crock pot(or large pot on a burner set to low heat); mix well.
Cover and leave in crock pot on low for 6 (give or take a little is fine) hours.
If making on stove top reduce cook time to 4 hours.
I top a big bowl of this with oyster crackers and sharp cheddar cheese, but it can be served over spaghetti noodles if you prefer.

SLOW COOKER CHILI

Slow Cooker Chili image

One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.

Provided by Jaclyn

Categories Soup

Time 6h25m

Number Of Ingredients 17

Ingredients

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

Steps:

Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
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 beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Nutrition Facts : Calories 415 kcal, Carbohydrate 38 g, Protein 32 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 73 mg, Sodium 595 mg, Fiber 11 g, Sugar 8 g, ServingSize 1 serving

CHILI CROCKPOT OR STOVE TOP OR BOTH

Chili Crockpot or Stove Top or both image

We made this to watch NFL playoffs. It's a spicy chili so if you do not like spice then you will need to cut back on some of the spice. It came out great! It makes a lot so you can freeze them for another day as well.

Provided by Jayne Cagle Combs

Categories Beef

Time 10h40m

Number Of Ingredients 19

Ingredients

1 lb thick bacon. i get mine from costco. cut up in small chunks
4 lb ground beef (no more than 80% lean)
4 lb kidney beans (fresh or canned). i did half and half. recipe below if you haven't soaked the fresh kidney beans overnight)
28 oz can of crushed tomatoes
2 can(s) small tomatoe paste
2 med- large white onions diced
2 oz chili powder ( i used dark chili powder but regular should work too)
2 oz cayenne pepper (powder)
3-4 c water (check while cooking to make sure it doesn't boil away)
3 Tbsp heaping of better than boullion organic beef base (if you don't have this use beef broth in lieu of water and bouillion.
2 large tomatoes
2 jalepenos. (i used canned jalepenos) sliced. remove seeds if you don't want it spicy hot.
3 large garlic cloves diced
1 Tbsp heaping cumin
1 Tbsp heaping dried oregano
1 1/2 Tbsp paprika
2-3 Tbsp sugar (if you taste it and it's too spicy)
goat gouda grated (trader joes) if dairy intolerant or chedder cheese for dairy tolerant
salt to taste

Steps:

1. Chop up bacon and fry it in a 14 inch frying pan until it just begins to cook. Remove bacon but leave bacon grease in pan.
2. Brown ground beef in pan with bacon grease. Using your spatula to chop up beef while cooking.
3. Once beef is browned, add beans, crushed tomatoes, tomato pastes, onions, chili powder, beef broth (or water/bouillon) and cayenne into the crock pot. If you do not have a large crock pot, continue by using your stove top in a large pot on low heat.
4. Take the sliced jalepenos, garlic and fresh tomatoes and place into a bullet or food processor to puree. Then put into crockpot/large pot and stir. Add remaining herbs,bacon and sugar and taste. Add salt to your taste
5. If your crockpot is large enough, cook for 10 hours on low or 4-5 on high. If you are cooking stove top, then cook on low for about 1 1/2 hours and stir occasionally. If you used fresh kidney beans they may still be a little tough. But pull out your crock pot and fill it with chili. Any remaining chili place in a freezer bag and freeze it for future use in your crock pot. I cooked mine on low for 5 hours and then left in on keep warm until I was ready to serve people which was several hours later. It came out perfect! The heat of the chili gets better as it sits longer. But serve it with my cornbread as it compliments it well!
6. QUICK FRESH KIDNEY BEANS: As you know kidney beans are usually soaked over night. If you didn't do it like me, just put them in a pot of water with some salt and once the pot reaches a boil, cover the pot, turn off the stove and remove pot from burner and let it sit for no less than an hour. I let mine sit for 5 hours and I don't think it made much difference from 1 hour. Remember, it will also cook in the crock pot.

Tips:

Choose the right type of chili: There are many different types of chili, so choose one that suits your taste. If you like a mild chili, use ground beef or turkey and mild chili peppers. If you prefer a spicier chili, use ground beef or pork and hotter chili peppers.
Use fresh, high-quality ingredients: The quality of your ingredients will make a big difference in the taste of your chili. Use fresh vegetables, herbs, and spices. If possible, use organic ingredients.
Brown the meat well: Browning the meat will help to develop its flavor and give the chili a richer color. Make sure to brown the meat in a large pot over medium heat. Do not crowd the pot, or the meat will not brown properly.
Add vegetables and spices: Once the meat is browned, add the vegetables and spices to the pot. Stir to combine and cook until the vegetables are softened. Be sure to add the spices to your taste.
Add liquids: Add the liquids to the pot, such as tomato sauce, broth, and beer. Bring the mixture to a boil, then reduce heat and simmer for at least 30 minutes. Stir occasionally.
Serve with your favorite toppings: Serve the chili with your favorite toppings, such as shredded cheese, sour cream, onions, or jalapenos. You can also serve it over rice, pasta, or cornbread.

Conclusion:

Whether you make chili in a crockpot, on the stovetop, or a combination of both, the key is to use fresh, high-quality ingredients and to let the flavors develop over time. By following these tips, you can make a delicious chili that your family and friends will love.