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Posts Tagged ‘Crock of…’

by Sarah Steimer

Caitlin and I made this a lot when we lived together... one of the great recipes to come from her Crock Pot cookbook. I tweak it a little each time I make it.

I realize this is late a month late, as “Crock of…” ran in March. But I moved and didn’t have time to finish up the guide! Better late than never, right?

  •  1 pound ground chuck
  • 1 small onion, chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) garbanzo beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1 or 2 jalapenos, diced thin
  • 1 red or green pepper, diced
  • 2 stalks of celery, diced
  • chili powder, to taste
  • cumin, to taste
  • cinnamon, to taste

Cook the meat in a skillet until browned. Drain the grease and add onions. Cook until onions begin to appear translucent. Combine all ingredients in a slower cooker and cook on high for 5-7 hours.*

Makes as many servings as you can eat.

*Keep an eye on your slow cooker. Each one is unique and may not need to cook for as long or perhaps not on a high setting. Your chili should not get dry or pasty in consistency.

Recipe adapted from: Rival CrockPot — Slow Cooker Recipes cookbook

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Caitlin Saniga

You can't tell from this photo, but an important factor in Cincinnati chili is its soupiness. When you finish slurping up the spaghetti, there should be a pool of chili liquid at the bottom of the bowl. Some people use oyster crackers to soak it up. I used Cheez-its, which trump oyster crackers in my book. I also added some chopped raw onion as a topping.

  • 1-1/2 teaspoons vegetable oil
  • 1/4 cup chopped onion
  • 1 pound ground beef
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 bay leaf
  • 1/4 (1 ounce) square unsweetened chocolate
  • 1 (10.5 ounce) can beef broth
  • 1/2 (15 ounce) can tomato sauce
  • 1 tablespoon cider vinegar
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons shredded cheddar cheese

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until tender, about 6 minutes.

Add beef, in batches if necessary, and cook, breaking up with a wooden spoon, until browned.

Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 hours, stirring occasionally.

The chili is best if you refrigerate it overnight.

Remove the bay leaf. Reheat gently over medium heat. Serve over hot, drained spaghetti. Top with shredded cheddar cheese.

Makes 4 large servings.

Recipe adapted from: AllRecipes.com

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Sarah Steimer

The chocolate chips in this chili give it a mole sauce flavor.

  • 1 pound ground meat
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 4 garlic cloves, minced
  • 2stalk celery, diced
  • 1 -2 tablespoons hot pepper (jalapeno or anything else you like)
  • 3 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoon cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground black pepper, to taste
  • 1/2 teaspoon salt, to taste
  • 1 1/2 cups chopped bell peppers
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon fresh lime juice (optional)
  • 1 tablespoon soy sauce
  • 1 1/2 ounces semisweet chocolate (about 1/4 cup)

Cook ground meat and drain the liquid. Set aside.

In a large pot, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent. Add the celery and chile, cover and cook for another five minutes more.

Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper and salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning.

Add the cooked ground meat, black beans, tomatoes, lime juice and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.

Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with cheese, sour cream or crackers. Or anything.

Recipe adapted from: Food.com

Photo: Sarah Steimer

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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by Caitlin Saniga

Double the pesto recipe. Triple it if you must! It's the best part!

  • 1 tablespoon plus 1/4 cup extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 2 carrots, diced
  • 1 14.5-ounce can diced tomatoes, including liquid
  • salt and pepper
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 1 15.5-0unce can cannellini beans, rinsed and drained
  • 1 15.5-ounce can kidney beans, rinsed and drained
  • 1 clove garlic, finely chopped
  • 3 tablespoons pine nuts, chopped
  • 1 cup chopped fresh parsley

Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.

Stir in the tomatoes and their liquid, 2 cups water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil.

Add the chickpeas and cannellini and kidney beans, and cook until heated through, about 3 minutes.

Combine the garlic, pine nuts, parsley, remaining 1/4 cup oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

Divide the chili among individual bowls and top with the pesto. Serve with crusty white bread. if desired.

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

*Throughout March, “Crock of…” will appear every Friday with our favorite chili recipes — all of which can be found here.

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