Crockpot Chili

 Ingredients

 

Servings:people

• 2 lb lean Ground Beef, (85/15 fat content)
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 Tbsp chili powder
• 2 tsp cumin powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp fine sea salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 15 oz can kidney beans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 15 oz tomato sauce

Instructions

• Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
• Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt* and pepper. Cook another 30 seconds, stirring constantly. Transfer to a 6 Qt slow cooker.
• Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.Natasha's kitchen

Cornbread

 The best cornbread is baked in a cast iron pan...and it certainly doesn't come from a box! It's actually just as fast (and it's cheaper) to mix up your own cornbread. Here's my favorite recipe:

1 cup yellow corn meal

1 cup all ppurpose flour

1 tablespoon baking powder

1 teaspoon salt

1 cup milk

1/3 cup tallow, lard, or coconut oil

1 large egg

Mix together, pour into a well seasoned 10 in. cast iron pan (or a buttered baking dish) and bake in a preheated oven at 400 degrees F. for about 20 minutes, or until a toothpick inserted in the center comes put clean. Cool on a rack.

Barry Goldwater's Arizona Chili

1 pound ground beef
1-pound dry pinto beans, soaked overnight
6 oz. tomato puree
2 c. chopped onion
3 T. chili powder
1 T. cumin
salt to taste
water as needed

Saute beef an drain off excess fat, leaving a little for flavor.  Add beans, puree and onion and stir well.  Mix the chili powder, cumin and salt (about 2 t. to his taste) and add to chili  Bring to a boil, stirring.  Turn low and cook slowly until onions and beans are tender.  Add water to desired consistency as needed.  Serve 4 to 6 guests who know beans about chili.

Vegetarian Chile

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4  cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onion, carrot, garlic, red and green peppers, and Galapagos.  Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.  Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.  Add the beans and the tomatoes and their juice.  Increase the heat to medium and bring the chili to a simmer.  Adjust the heat to maintain a simmer and let the chili cook for 20 minutes.  Stir in salt, pepper,, and cilantro or parsley.  Serve  Makes 4 servings.