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Nov 8, 2008 08:36 AM

Does anyone have a good spicy crockpot recipe

I am craving spicy prob on a med level and would love to get some good recipes they don't have to be for a crockpot but I really enjoy using mine.

Thanks I don't eat olives...

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  1. So sorry I don't really have a recipe for you, BUT, some search suggestions:
    1. Crock Pot Barbacoa.
    2. Web up whatever crock pot recipe, and add an amount of chile pepper that makes sense to you. For a Medium ish heat, dried/ground Ancho chile, plus a little jalapeno or serrano, and maybe a chipotle in adobo or two can be added to almost anything. Beef Stew, Pork Stew, a pot of beans..etc.
    3. Crock Pot Carne Adobada (or adovada)
    4. Soup with some extra kick from Chile pepper.

    1. Slow Cooker Tamale Pie - to make it spicy use spicy salsa

      3/4 c yellow cornmeal
      1 c beef broth
      1 lb extra lean ground beef (can make with ground turkey) browned
      1 tsp chili powder
      1/2 tsp ground cumin
      14-16 oz jar thick and chunky salsa
      16 oz black beans (or somepeople use corn I find the corn redundant because of the cornmeal)
      1/4 c sliced ripe olizes
      2 ounces shredded cheese.

      In a large bowl, mix cornmeal adn broth, let stand 5 min. stir in beef, chili powder cusmin salsa beans adn olives. Pour into crockpot. Cook low 5-7 hours until set. Sprinkle cheese over cover cook another 5 mins. NOTE - ii've also left out the meat and used more beans and it comes out good.

      Red beans and rice
      1 lb dried kidney beans, sorted, rinsed
      1 large green bell pepper, chopped
      - for spicier throw in some diced hot peppers
      1 large onion chopped
      2 cloves garlic finely chopped
      7 c water
      1 1/2 tsp salt
      1/4 tsp pepper
      2 c uncooked instant rice
      red pepper sauce (tabasco etc)

      mix all ingredients except rice and pepper sauce. cover cook on high 4-5 hrs or until beans are tender. stir in rice, cover and cook on high 15-20 mins or until rice is tender. serve with tabasco.

      I'm assuming you could maybe use regular rice but use more water. but I've never tried it that way.

      1. This is a pretty good "mexican" pork and beans. You can use canned chiles, or real ones for more heat. I dredge the pork in flour first and then sear on the stove and use real stock instead of broth but the recipe the way it is is very easy.

        1. How about chili? You can make that as spicy as you wish...also, here's a link to a website that offers a crockpot recipe for each day of the year...she offers Asian and Mexican recipes and others...I've tried the Indian eggplant one and it was very good, haven't tried anything else yet:

          1. I just made posole in the crockpot today. Start with a 4-5 lb pork butt. Bone the butt and cut into stew-sized chunks. Brown in a little oil, and put in the crock. Add a small can of red chile sauce (or enchilada sauce), and about a canful of water, too. If you want it spicier, add some cayenne at this point. Cover, and set on high. After about 4 hours, add a large can of hominy, and adjust seasonings (I find I usually need to add a little salt). Let cook for another hour. Serve with shredded cabbage, diced onions, minced radish, cilantro, and corn tortillas.