Classic Chili - Crockpot Style

If you have a crockpot or slow cooker that you haven't used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don't dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.

One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.

Chicken Chili

CLASSIC CHILI - CROCKPOT STYLE

Ingredients

1 1/2 ground beef

1 1/2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, chopped

3 cans (15 oz. each) dark red kidney beans, rinsed and drained

2 cans (15 oz. each) tomato sauce

1 can (14 oz. diced tomatoes, undrained

2 to 3 teaspoons chili powder

1 to 2 teaspoons dry hot mustard

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1 to 2 dried hot chili peppers (optional)]

Directions 

Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.

Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Quick Tips

Spray crockpot with cooking spray for easy clean up.

Use pre-cut onions and peppers and minced garlic.

I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.

Classic Chili - Crockpot Style

Judy Scuderi is an Information Specialist in Florida. She loves to collect cookbooks and is always browsing bookstore and library shelves for new titles. Check out her blog at:
http://www.floridamuse.wordpress.com

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Classic Chili - Crockpot Style

If you have a crockpot or slow cooker that you haven't used lately, its time to pull it out, dust it off and put it to work. I really like using my crockpot because I don't dirty many dishes and I can start a meal before I leave for work and its ready when I get home. I love coming home to a house with great cooking aromas.

One of my favorite crockpot recipes is chili. I have several great chili recipes but I really like this tangy version.

CLASSIC CHILI - CROCKPOT STYLE

Ingredients

1 1/2 ground beef

1 1/2 cups chopped onion

1 cup chopped green bell pepper

2 cloves garlic, chopped

3 cans (15 oz. each) dark red kidney beans, rinsed and drained

2 cans (15 oz. each) tomato sauce

1 can (14 oz. diced tomatoes, undrained

2 to 3 teaspoons chili powder

1 to 2 teaspoons dry hot mustard

1/4 teaspoon dried basil

1/2 teaspoon black pepper

1 to 2 dried hot chili peppers (optional)]

Directions 

Cook ground beef, onion, bell pepper, and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Transfer mixture to a 5 quart crockpot.

Add beans, tomato sauce, tomatoes, chili powder, mustard, basil, black pepper, and chili peppers and mix well. Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Quick Tips

Spray crockpot with cooking spray for easy clean up.

Use pre-cut onions and peppers and minced garlic.

I like to cook this chili on low because it really give the flavors time to blend. My family prefers mild, not spicy, chili, so I use half of the recommended amounts of chili powder and hot mustard and I also omit the hot chili peppers.when I make this recipe for my family.

Judy Scuderi is an Information Specialist in Florida. She loves to collect cookbooks and is always browsing bookstore and library shelves for new titles. Check out her blog at:
http://www.floridamuse.wordpress.com

See Also : lodge logic pre seasoned 10 1 2 inch round griddle

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Chicken-fried steak is home-cooked Texas food at its best. Brought to us by the cowboys on the plains of Texas, this dish has evolved into a classic dish that all Texans and non-Texans alike will sure to love. Although there are many variations of this classic Texas dish, the recipe below results in a perfectly spicy, crispy crust. Of course, no chicken fried steak is complete without white cream gravy, so a classic recipe for that is also included below.

Chicken Fried Steak

Chicken Chili

Ingredients:
1 3/4 to 3 pounds round steak, sliced 1/2 inch thick, and then tenderized (cube steak).
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground black pepper
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon hot pepper sauce
1 1/2 cups buttermilk
1 egg
2 garlic cloves, minced
vegetable shortening or oil for frying

Directions:
Cut the steak into 4 equal portions. If not already tenderized, pound the round steak portions until they are about 1/4 inch thick.

Place the flour in a shallow bowl or dish. In another dish, stir together the baking powder, baking soda, salt, and pepper. Mix in the buttermilk, egg, hot pepper sauce, and garlic. The mixture will be thin.

Dredge each cut of steak first into the flour and then into the batter. Dunk the steaks back into the flour and pat in the flour until the surface of the meat is dry.

Add enough oil into a deep cast-iron dutch oven or skillet to at least 4 inches of fat. Bring the temperature of the grease up to 350 degrees Fahrenheit. Fry the steaks for 7 to 8 minutes, pushing them down into the oil when they begin to float, and flipping them once, until they are a nice golden brown on both sides. Drain the steaks and place them on a platter, keeping them warm while you prepare the white cream gravy (below).

Chicken fried steaks are traditionally served with mash potatoes, with the cream gravy generously covering both.

Classic White Cream Gravy

Ingredients:
1/4 cup pan drippings (reserved from the chicken fried steak oil)
2 cups evaporated milk
1 cup beef stock
3 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
salt to taste

Directions:
Place the skillet over medium heat and sprinkle in the flour, stirring to avoid lumps in the gravy. Pour in the evaporated milk and beef stock. Simmer until the liquid has thickened, about 3 minutes, stirring frequently. Add the pepper and salt to taste. The gravy should be quite peppery, so add more pepper if needed.

Texas Chicken Fried Steak Recipe With Classic White Cream Gravy

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of tradition homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

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Best Ever Weight Watcher Classic Crockpot Beef Chili and Skillet Cornbread

I am a real fan of chili and cornbread and I can eat this meal any of the year. Here is a Weight Watcher version of this spicy and delicious meal.

Weight Watcher Classic Crockpot Beef Chili

Estimated POINTS value per serving 2
Serves 6

Ingredients

1 lb. lean ground beef (10% or less)

2 garlic cloves, finely chopped

2 tbsp. chili powder

1 tsp. ground cumin

1 can (28 oz.) crushed tomatoes

1 can (15 oz.) red kidney beans, rinsed and drained

1 sweet onion, chopped

1/4 cup canned diced chilies

2 tbsp. tomato paste

Oregano sprigs for garnish

Instructions

1. In a large nonstick skillet brown beef and garlic over medium heat, stirring occasionally to break up meat. Drain excess fat. Add chili powder and cumin and stir to combine.

2. Combine tomatoes, beans, onion, chilies, and tomato paste in crockpot. Stir in beef mixture. Cover and cook on High until flavors are blended, 4 - 5 hours. Serve garnished with oregano.

Best Ever Weight Watcher Skillet Cornbread

Estimated POINTS value per serving 2

Serves 12
 
Ingredients

1 cup whole wheat flour

4 tsp. baking powder

1 tsp. salt

1/2 cup yellow cornmeal

1/2 cup white cornmeal

1/4 cup unsweetened applesauce

2 tbsp. vegetable oil

1 cup buttermilk

1/4 cup honey

1/3 cup egg whites

2 tbs. fat free egg substitute

Instructions

Sift flour, baking powder, and salt.

Add cornmeal and stir until blended.

Add remaining ingredients and stir until just mixed.

Pour into 9 inch cast iron skillet prepared with cooking spray.

Bake at 350 degrees for approximately 30 minutes or until golden brown.

Quick Tips 

Spray crockpot with cooking spray for easier cleanup.

This meal is very filling but if you aren't quite satisfied you can add a garden salad.  

Judy Scuderi is an Information Specialist in Florida. She is an an avid cookbook collector and lifetime member of Weight Watchers. Check out her blog at:

http://www.floridamuse.wordpress.com

Tags : all clad stainless 12 quart stock pot

Classic Chili - Slow Cooker Style

If you have a slow cooker or casserole that you have not used recently, it's time to get the dust, share and work. I love my crock pot because I do not dirty many dishes and I can start a meal before leaving for work and ready when I get home. I like to go home in a house with aromas of fine cuisine.

One of my favorite chili recipes slow cooker. I have some great chili recipes, but I like this strongVersion.

CLASSIC CHILE - Slow Cooker Style

Ingredients

1 1 / 2 chopped

1 1 / 2 cups chopped onion

1 cup green bell pepper

2 cloves garlic, minced

3 cans (15 ounces each dark red) beans, rinsed and drained

2 cans (15 ounces each sauce) tomato

1 can (14 oz diced tomatoes, drained

2-3 teaspoons chili powder

1-2 teaspoons of dry mustard and warm

4.1 V. dried teaBasil

V. 2.1 tsp black pepper

1-2 Dry Hot Chili Peppers (optional)]

Instructions

Cook ground meat, onions, peppers and garlic in a large skillet until meat is browned and onion is tender. Stir occasionally. Drain fat and discard. Pour the mixture into an earthenware pot 5 liter.

Add beans, tomatoes, tomatoes, chili powder, mustard, basil, and pepper and mix well. Cover over low heat for 8 to10 hours or high for 4-6 hours.

Advice

Spray slow cooker with cooking spray for cleaning.

Use pre-cut onions and peppers and garlic.

I like to cook chili so low, because they really give the flavor of the times to blend. My family prefers sweet, not spicy, chili, so I use half the recommended amount of chilli powder and omit the mustard and hot chili peppers.when as I make this recipe formy family.

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