Slow Cooker Chili

We found this recipe on Low Sodium Cooking. This chili is extremely hearty. It uses stew meat instead of ground beef. You will not miss the salt in this recipe. 

1 tablespoon Olive Oil

2 Onions, Chopped

2 teaspoons of Garlic, Minced

2 tablespoons of Chili Powder
*
1 tablespoon of Ground Cumin

1/8 teaspoon of Black Pepper

1 1/2 lb of Beef Stew Meat, Cubed

2 cans of No Salt Added Tomatoes

1 can of No Salt Added Black Beans
 (optional)
8 ounces of Frozen or No Salt Added Canned Corn (optional)

*If you can get some ground Chipotle from a spice shop, then I recommend cutting the Chili Powder amount in half and adding 1 tablespoon of Chipotle.
 
Heat oil in a large skillet. 
Add onions and garlic and cook 4-5 minutes, until onions are softened. 
Add spices and beef. 
Cook and stir 6-8 minutes, until beef is browned on all sides. 
Place beef mixture in slow cooker. 
Stir in tomatoes and beans if desired. 
Cover and cook on low 8 to 10 hours.

The ingredients.

I am lazy and chop my onion and garlic in the food processor.

Cube the stew meat.

The oil, onion, and garlic.

Adding the beef to the pan.

Adding the ground Cumin.

Adding the Chili Powder.

Adding the Black Pepper.

This, my friends, is essential for slow cooking. It is a Reynolds Slow Cooker Liner. It makes clean up so easy. I believe my friend, Amy, introduced me to this amazing product.

Put this delicousness into.....

 this.

Add the diced tomatoes.

Stir it all together and wait 8 to 10 hours.

Pour on top of egg noodles (or rice or elbow macaroni). Top with cheddar cheese. 

This recipe is crazy simple and can be personalized in so many ways. Like green peppers? Add them. Want it more spice? Add more chili powder.

~Stefani =)

Vindaloo

We came across this recipe when we were trying to figure out what to do with some leftover pork. We recently tried it with chicken. It worked well. This is a great recipe for a quick dinner. Just put the meat in to marinate in the morning or night before and the meal will take about 15 minutes to prepare in the evening. 

Curry Paste Ingredients
2 teaspoons of Ground Coriander
2 teaspoons of Ground Cumin
2 teaspoons for Ground Mustard
2 teaspoons of Ground Cloves
1 teaspoon of Turmeric
2 inch piece of Ginger Peeled and Grated
3/4 cup of White Vinegar OR 1 cup of Vegetable Oil

Main Dish Ingredients
Curry Paste
1 tablespoon of Minced Garlic (or Grated Garlic)
1 1/2 cup of Chopped Onion
1 pound of the Meat of Your Choice Cut into 1/2 inch Cubes (Pork or Chicken)
4 tablespoons of Vegetable Oil
1 can of Diced Tomatoes, Drained
4 cups of white or brown rice
Salt and Pepper to taste


In a non-reactive bowl or glass dish combine the Curry Paste, garlic, and half of the onion.
Add the cubed meat (pork or chicken).
Coat the meat thoroughly with the Curry Paste and leave to marinate for a minimum of 30 minutes.
Once the meat is finished marinating, heat the oil in a large skillet over low heat.
Add the remaining onion and saute.
Saute for 5 minutes
Drain the pork, reserving the marinade.
Turn up the heat and add the meat a few cubes at a time.
Toss until the meat is brown on all sides.

Saute for 5 minutes.

Add tomatoes and reserve marinade  

Bring to a boil.

Reduce heat and simmer 5 minutes. 

Serve over hot rice.

The ingredients, minus the meat of your choice.

 Saute the onions in the vegetable oil.

 Taking the meat out of the marinade.

Adding the meat a few cubes at a time. 

 Add the tomatoes.

 Mixing the onion, meat, and tomatoes.

The finished product. Feel free to top with cheese.



~Stefani =)