Thursday, October 11, 2012

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a slow cooker Oval Crock Pot
a slow cooker Oval Crock Pot (Photo credit: Wikipedia)
A Tale Of 3 Chilli's

"If you don't like Michigan weather, just wait a minute.  It will change".
My favorite season is fall.  I love the cooler weather, the smell of the newly fallen leaves, and the wonderful fall colors of the trees.  I also love the foods of fall.  The following Chili recipes will protect your tummy from the chilly weather.

 Kid Friendly Chili

1 pound lean ground beef
1 large onion, chopped
1 teaspoon salt
1 tablespoon chili powder
2 (1 pound cans) crushed tomatoes
1 pound can dark red kidney beans
1 pound can pork and beans

Cook ground beef and onions together until meat is no longer pink; drain.  Add remaining ingredients and bring to a boil.  Cover and reduce heat to a very slow simmer.  Let cook 45 minutes to blend flavors, stirring occasionally.
You can make this dish Vegetarian by omitting the ground beef and substitute 1-1/2 cups finely chopped carrots and 1-1/2 cups finely chopped celery.  Cook with the onions until onions are beginning to look translucent.  Then proceed as directed for the rest of the recipe. 

This slow cooker recipe is a great way to serve a crowd without last minute preparation

Texican Chili

8 bacon strips, diced
2-1/2 pounds beef stew meat, cut into 1/2 inch cubes
2 cans (one 28 ounces, one 14-1/2 ounces) stewed tomatoes, undrained
2 cans (8 ounces each) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
2 cups sliced carrots
1 cup chopped celery
3/4 cup chopped onion
1/2 cup chopped green pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper

In a large skillet, cook bacon until crisp.  Remove to paper towels to drain.  Brown beef in the drippings over medium heat; drain.  Transfer to a 5 quart slow cooker; add bacon and remaining ingredients.  Cover and cook on low for 8-10 hours or until meat is tender, stirring occasionally.
Yield is 16-18 servings.

White Bean Chicken Chili

3/4 pound boneless skinless chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped (use rubber gloves)
2 teaspoons dried oregano
1 teaspoon ground cumin
 tablespoons olive oil
4 garlic cloves, minced
2 cans (15 ounces each) white kidney beans or cannellini beans, rinsed and drained, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
Sour cream and minced fresh cilantro or garnish if desired

Sprinkle chicken with salt and pepper.  In large skillet over medium heat, cook chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender.  Add garlic; cook 1 minute longer.
Transfer to a 3 quart slow cooker.  In a small bowl, mash 1 cup of beans, add 1/2 cup broth and stir until blended.  Add to the slow cooker with remaining beans and broth.  Cover and cook on low for 3-3-1/2 hours or until heated through.  Stir before serving and garnish with sour cream and chopped cilantro if desired.

The Old Guy
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