Slow Cooker Spicy Chili

Slow-Cooker Spicy Chili

Ingredients:

2 pounds ground beef
2 (16 oz) cans kidney beans, rinsed and drained
2 (14.5 oz) cans diced tomatoes, drained
1 (8 oz) can tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cayenne pepper
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup shredder Cheddar cheese

Directions:

Heat a large skillet over medium-high heat and stir in ground beef.  Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes.  Drain and discard any excess grease.

Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt and black pepper in a slow cooker.  Cover and cook on low for 10 hours, or high for 4 hours.

Garnish each serving with Cheddar cheese.

10 servings

Slow Cooker Cilantro Lime Chicken

Slow Cooker Cilantro Lime Chicken
Recipe by Allrecipes.com

Ingredients:

1 (16 oz) jar salsa
1 (1.25) package dry taco seasoning mix
1 limes, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

flour tortillas
shredded lettuce
diced tomatoes
mild cheddar cheese, shredded
chopped olives
sour cream

Directions:

Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker, and stir to combine.

Add the chicken breasts, and stir to coat with the salsa mixture.

Cover the cooker, set to high, and cook until the chicken is very tender, about 4 hours.  If desired, set cooker to low and cook 6 to 8 hours.

Shred chicken with forks to serve.

Place all side ingredients (diced tomatoes, sour cream, etc) in separate bowls and serve with black beans and Spanish rice.

Stuffed Green Pepper Slow-Cooker Soup

Stuffed Green Pepper Slow-Cooker Soup

Ingredients:

2 pounds ground beef
4 to 5 green bell peppers, diced
1 (28 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (32 oz) box beef broth
1 cup water
2 medium onions, diced
2 tablespoons brown sugar
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper

4 cups cooked white rice
Shredded mozzarella cheese

Directions:

Brown the ground beef.  Drain the grease and place in slow-cooker.

Add all the ingredients except the cooked rice.  Mix well and cover.

Cook on low setting  for 6 to 8 hours.

After 6 to 8 hours, add the cooked rice and cook for an additional 30 minutes.

Garnish with shredded mozzarella cheese.

6 to 8 servings

Spicy Slow-Cooker Chili

Spicy Slow-Cooker Chili

Ingredients:

2 pounds ground beef
2 medium onions, chopped
2 tablespoons minced garlic
1 cup chopped celery
2 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can pinto beans
1 (15 oz) can red kidney beans
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoons chipotle powder

Shredded cheddar cheese
Sour cream
Chopped cilantro
Sliced green onions


Directions:

In a large skillet, saute the chopped onions, minced garlic and chopped celery.  Add the ground beef and cook until no longer pink.

While the ground beef is browning, add the remaining ingredients into the slow-cooker.

Add the ground beef, sauteed onions, celery and garlic to slow-cooker and stir well.

Cook on low for 8 to 10 hours.

If needed, add additional liquid.

Serve chili with shredded cheddar cheese, a dollop of sour cream, chopped cilantro and sliced green onions.

6  to 8 servings.

Look for a dried Chile chipotle, if you have problems finding chipotle powder.  Chop the Chile.

Pork Carnitas, Slow Cooker

Pork Carnitas, Slow Cooker
Recipe by Cuisine

Ingredients:

FOR THE CARNITAS-
2 boneless pork shoulder roasts (about 3 lb. each), season with salt and pepper
2 tablespoons vegetable oil, divided
1 medium onion, sliced
5 teaspoons dried oregano or 5 fresh sprigs
2 tablespoons minced garlic
1 cup low-sodium chicken broth, divided
3/4 cup cider vinegar
2 tablespoons brown sugar

FOR THE TACO'S-
24 corn tortillas
2 cups purchased salsa
2 cups shredded lettuce
1 1/2 cups shredded Colby-Jack cheese
1/2 cup chopped scallions
1/2 cup matchstick-cut radishes
1/2 cup sour cream

Directions:

Working in two batches and using 1 tablespoon oil per batch, brown roasts on all sides in a skillet over high heat, about 10 minutes.

Place onions, oregano, and garlic in a 6- to 7-qt. slow cooker; add browned pork.

Deglaze skillet with 1/2 cup broth; add to slow cooker.  Whisk together remaining 1/2 cup broth, vinegar, and sugar; pour over pork.

Cover; cook on high-heat setting for 6 to 7 hours or on low-heat setting for 8 to 9 hours.

Remove meat and shred.  Strain drippings, skimming off fat.

Optional step - preheat oven to 400 degrees.  Place pork on a baking sheet; drizzle with 1/2 cup drippings.  Roast until pork begins to brown, 20 minutes.

Serve pork in corn tortillas with salsa, lettuce, cheese, scallions, radishes, and sour cream.

Remember the Spanish rice.

Spanish Rice recipe
http://crowdedkitchen509.blogspot.com/2013/01/spanish-rice.html

   

24 servings

Crock Pot Merlot Chicken

 

Crock Pot Merlot Chicken

Ingredients:

2 1/2 to 3 lbs. boneless, skinless chicken pieces
3 (6 oz) sliced fresh mushrooms
2 large onions, chopped
3 teaspoons garlic, minced
3/4 cup chicken broth, low sodium
1 (6 oz) can tomato paste
1/4 cup Merlot
2 tablespoons quick cooking tapioca
1 1/2 teaspoons dried basil
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper

1 lb. Fettuccini noodles, cooked
Parmesan cheese, grated

Directions:

Step 1

Rinse the boneless, skinless chicken pieces.

Step 2

Place the onions, mushrooms, and minced garlic in slow cooker. 

Second, lay the chicken pieces on top of the above ingredients.

Step 3

In a medium bowl, combine the chicken broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper.  Pour mixture over the chicken pieces.

Step 4

Cook on low for 7 to 8 hours, or high for 4 to 5 hours.

Serve the Merlot chicken over cooked fettuccini noodles.   Sprinkle with Parmesan cheese.

Slow Cooker Italian Pot Roast

Slow Cooker Italian Pot Roast
Recipe by Everyday Food, Martha Stewart

Ingredients:

1 tablespoon olive oil
Coarse salt and ground pepper
1 can whole tomatoes in puree (28 ounces)
1 large onion, cut into 8 wedges
1 tablespoon fresh rosemary, chopped
3 pounds beef chuck roast
4 garlic cloves, halved lengthwise
1 1/4 pounds small white potatoes, scrubbed

Directions:

With a sharp knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 1/2 teaspoon salt and 1 teaspoon pepper.

In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with puree), rosemary, and remaining garlic.

Cover; cook on high setting until meat is fork-tender, about 6 hours, or 8 to 9 hours on low setting.

DO NOT UNCOVER WHILE COOKING

Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.

To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Serves 8

Texas Pulled Pork Sandwich, Slow Cooker

Texas Pulled Pork Sandwich, Slow Cooker

Ingredients:

1 (4 pound) pork shoulder roast

1 teaspoon vegetable oil
1 cup barbecue sauce  (See Best-Ever Barbecue Sauce Recipe Post, 9/12)
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
3 tablespoons garlic, minced
1 1/2 teaspoon dried thyme

8 hamburger buns

Directions:

Rinse the pork shoulder roast, set aside.

Add and mix all the ingredients into the slow cooker.

Place the pork shoulder roast in the center of the slow cooker.

Cook on low for 10 to 12 hours.

Remove the roast from the slow cooker, and shred the meat using two forks.  Return the shredded pork to the slow cooker, and stir the meat into the juices.

Butter and toast the hamburger buns. 

Spoon shredded pork into the toasted buns.

GRAHAM SAVORING THE TEXAS PULLED PORK SANDWICH
9/8/12