1 lb. dry white northern beans
5 1/4 c. chicken broth
2 cloves garlic, minced
1 lg. white onion, chopped
1 tbsp. ground white pepper
1 tsp. salt
1 tbsp. dried oregano
1 tbsp. ground cumin
1/2 tsp. ground cloves
1 (7 oz.) can diced green chilies
5 c. diced cooked chicken breast
1 3/4 c. chicken broth
1 tbsp. diced jalapeno pepper
(optional)
Flour tortillas
Condiments:
Shredded Monterey Jack cheese
Sliced black olives
Chunky salsa
Sour cream
Diced avocados

Directions:

Soak beans in water to cover for 24 hours then drain.In slow cooker/Crock Pot or large kettle, combine beans, 5 1/4 cup chicken broth, garlic, onion,white pepper,salt,oregano,cumin,cloves. Simmer covered for at least 5 hours until beans are tender.Stir occasionally. Stir in green chilies, chicken and 1 3/4 chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. Serve with flour tortillas and condiments.

1 29-ounce can tomatoes, cut up
1 10 ounce can chopped tomatoes and green chili peppers
2 c. vegetable juice or tomato juice
1-2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
3 cloves garlic, minced
1 1/2 lbs. beef or pork stew meat, cut into 1′ cubes
2 c. chopped onion
1 1/2 c. chopped celery
1 c. chopped green pepper
2 15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed

Directions:

Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional) In a 6 quart crockery cooker combine both cans of undrained tomatoes, vegetables or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper. Cover; cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours. If using low heat setting, turn to high heat setting.Stir in the beans cook 15 minutes more. Spoon into bowls. If desired, serve with toppers. Makes 10 servings

1 lb. ground deer or elk meat, browned and drained (you can use lean, ground beef; it works also)
1 large green bell pepper, chopped
6-8 large cloves garlic, minced
1 Tbs brown sugar
1 large onion, peeled and chopped
1 can (26 oz. size) Ranch-style beans
1 can (15 oz. size) Ranch-style pinto beans with jalapenos
1 cup chopped celery
1 ( 14 1/2 oz. can) Mexican style stewed tomatoes
2 Tbs vinegar
2 heaping tsp chili powder

Methods:

Brown elk/deer meat until almost done add garlic,onion,celery and green pepper,cook till slightly soft. Place in a large Crockpot with all the rest of the ingredients,cover and cook on low for 8-10 hours.

1 (11 oz.) can condensed chili beef soup
3 oz. pkg. cream cheese, softened
1/2 cup sour cream
1 tbsp. water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon chili sauce
1/4 teaspoon hot pepper sauce, optional

Directions:

In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese is melted and dip is hot. Serve warm with tortilla or corn chips. Makes 2 cups.

Ingredients
3/4 pound beef stew meat, cut into 1/2′ pieces
2 (16oz) cans chili beans, undrained
1 (14oz) can stewed tomatoes, drained
1 (10oz)package frozen chopped green peppers
1 cup frozen chopped onion
1 TBS chili powder
8 Tbs light sour cream
8 tsp chopped fresh cilantro

Directions
1. Place first 6 ingredients in slow cooker and stir well.Cover with lid and cook on high 1 hour then low 7 hours.
2. Ladle chili into bowls and top with sour cream and cilantro.

1 pound ground turkey
1/2 pound ground chuck
30 ounces tomato sauce
24 ounces V-8 tomato-vegetable juice
1/2 cup chopped onion
1/2 cup chopped celery
1 Tbs chili powder
1 cup chopped green pepper
1 cup chopped mushrooms
1 small jalapeno pepper — (optional)
14 ounces stewed tomatoes
1/2 cup uncooked wild rice
2/3 cup brown sugar or honey
14 ounces chili beans
1 ounce chili seasoning mix

Methods:

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.

1 lb hamburger meat (lean)
3 large jalapenos, seeded and chopped
1/2 lb hot sausage
1/2 lb stew meat
1 cup chopped onion
3/4 cup chopped bell pepper
2/3 cup chopped celery
1 can kidney beans
3 Tbs chili powder
1 tsp salt
3 large garlic cloves; minced
1 cup French onion soup
1 can chopped green chilies
1 can tomatoes
2 can tomato sauce
1/2 tsp sugar
1 Tbs cayenne
1 tsp oregano
2 Tbs jalapeno juice
1/4 tsp garlic powder
3/4 tsp tabasco sauce
1/2 tsp cumin
1/2 tsp onion powder

Methods:

Marinate stew meat with jalapeno juice,onion powder and garlic powder.Refrigerate 24 hours.Brown hamburger meat with onion and garlic and bell pepper and cumin.Brown sausage remove brown stew meat.Mix all meat.Add soup,tomato sauce,tomatoes and beans (drained). Add jalapenos, chili powder, cayenne, oregano, celery and chili peppers, salt, sugar, Tabasco. Cook at high heat two hours or low heat four hours.

1 can vegetable broth
2 cans kidney beans, drained, rinsed
1 can garbanzo beans, drained
2 cans chopped tomatoes in puree
1 can whole kernel corn, drained
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves of garlic, chopped
1 Tbs chili powder
1 Tbs basil
1 Tbs oregano

Methods:

Combine ingredients in Crockpot simmer for at least 2 hours.

3 cups dried kidney beans
2 Tbs olive oil (optional)
1 large onion, thinly sliced
4 garlic cloves, minced well
1 green pepper (or red or yellow),chopped coarsely
1/2 cup diced red unpeeled potatoes
1 can (10 oz) tomatoes, undrained
1 tsp chili powder
1/2 tsp cumin
1/2 cup uncooked brown rice
5 cups water or vegetable broth
Salt to taste
Freshly-ground black pepper to taste
Grated cheese for garnish, if desired

Methods:

Cover and soak beans overnight in cold water.Drain.Put beans in slow cooker. In a large skillet over medium-high heat,heat oil or a small amount of liquid saute onion and garlic until soft — about 3 to 5 minutes.Add bell pepper,cabbage,potatoes,tomatoes,chili powder and cumin. Continue cooking, stirring frequently for three minutes transfer to slow cooker.Add rice and water or broth cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender.Season to taste with salt and pepper.Garnish with cheese if desired.

1 pound turkey/chicken tenders or cutlets
2 Tbs chili or taco seasoning
2 garlic cloves — finely minced
1 cup salsa (your choice of degree)
1/2 cup peach, apricot or plum preserves

Methods:

Cut meat into cubes or strips.Dust with seasoning and quickly brown together with garlic on top of stove. Put meat into Crockpot.Deglaze skillet with salsa and jam then pour over chicken. Cook on LOW for 4 to 6 hours.