Leaves are turning crimson and gold, football season is in full swing, the pumpkins and mums are out… that means autumn, and autumn means chili!
We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...
Walker Chili
Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.
3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika
Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.
Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
Showing posts with label crock pot wonder. Show all posts
Showing posts with label crock pot wonder. Show all posts
Verde Chicken & Rice
This twist on chicken jack verde is a nice all-in-one dish. I (Leeann) particularly liked how the rice turned out.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese
Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.
Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.
Subscribe to:
Posts (Atom)
