Slow (Cooker) Week Nov 28th-Dec 1st

Well this week was a little short because of a trip to the mountains of Ellijay, Georgia. I did however get in a a few fun recipes.

"Best" Chili


This recipe did not disappoint, but as someone who grew up in Wisconsin where chili has beans and noodles in it, it was a little new to me. The chili is hearty and fantastic with simple, sweet cornbread and butter. A little sour cream went a long way too. If you like your chili spicy I would add in more hot sauce and maybe a little jalapeno or additional chili powder to heat it up. I also made this in the slow cooker by browning the meat as instructed, but instead of letting it simmer in the saucepan for two hours I threw it all in the slow cooker on low for half a day or so.


Ingredients:

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. hunt's tomato sauce
1 cup water
1 can beer (12 oz.) (I used Red Bridge GF beer)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.

Slow Cooker Latin Chicken 

I was a little leary of this dish at first. I am not a big fan of dark meat in general, however after this week I am quite converted when it comes to slow cookers and chicken. This dish has a nice balance of fibery goodness to make you feel like you are eating right and sweet/spicy fun to make you enjoy it. I think we really missed out by not having the limes because I think the acid would really brighten the subtle flavors of the sweet potato and the spices. All in all a great dish on its own, or with perhaps a side of polenta. The amounts below serve 6 portions.

Ingredients

• 1 tablespoon olive oil
• 3 pounds skinless chicken thighs
• salt and ground black pepper to taste
• 1/4 cup loosely packed cilantro leaves
• 2 large sweet potatoes, cut into chunks
• 1 red bell pepper, cut into strips
• 2 (15.5 ounce) cans black beans, rinsed and drained
• 1/2 cup chicken broth
• 1/4 cup loosely packed cilantro leaves
• 1 cup hot salsa
• 2 teaspoons ground cumin
• 1/2 teaspoon ground allspice
• 3 large cloves garlic, chopped
• lime wedges, for garnish

Directions

1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve. 

Slow Cooker Honey Garlic Chicken

Now I will admit when I first started cooking this in the cooker I was like "WTH? I could have made this in a saucepan". I say that because the ingredients are so similar to most Asian stir-frys I have made in the past. However, this turned out so fantastic! The chicken has a complex sweet and hearty flavor, while the pineapple tossed in at the end gives it a brightness and sweet crunch. Great dish over Texmati Brown Rice!

The following amounts make enough for 10 servings.

Ingredients

• 1 tablespoon vegetable oil
• 10 boneless, skinless chicken thighs
• 3/4 cup honey
• 3/4 cup lite soy sauce
• 3 tablespoons ketchup
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 1 (20 ounce) can pineapple tidbits, drained with juice reserved
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken. 

Enjoy! 

Love Tait