Slow-Cooker Barbecue Chili

Slow-Cooker Barbecue Chili

2 cans (15.5 ounces each) kidney beans, rinsed and drained
2 cans (15.5 ounces each) pinto beans, rinsed and drained
1 large onion, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1/3 cup low-sodium chicken broth
1-1/2 cups frozen corn, thawed
1 bag (12 ounces) frozen meatless soy crumbles
3/4 cup barbecue sauce
Fresh cilantro leaves, shredded cheese and reduced-fat sour cream, for serving (optional)
1. Stir together kidney and pinto beans, onion, green pepper, chili powder, cumin, diced tomatoes and broth in slow cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and mash beans gently with a potato masher until liquid has thickened slightly. Stir in corn, meat crumbles and barbecue sauce
and cook an additional 30 minutes or until heated through. Top with cilantro, cheese and sour cream, if desired. Serve immediately.

Original Link


A Big Bowl of Nasty

Ok, sounds weird. I know. Have you ever been to a Sonic Drive In? Have you ever had their Sonic Tots? Did you catch the Sonic Tots Special when they introduced the Sonic Tots? NO? Well, I’ll give you the run down on what they were. Take the Sonic Tots, add chili, add cheese, add onions, add jalapeños, add ranch sauce and there you have it, a big bowl of nasty….

I have to admit that it’s one of my top comfort foods, especially in winter when it’s cold and wet and windy outside. Totally filling and warming at the same time.

My Tots

1 bag frozen tater tots
1 can of your favorite chili
1/4 cup minced onion
1/2 cup shredded cheddar cheese
1/2 cup sliced jarred jalapeños
1/4 cup ranch sauce

Bake the tater tots according to the package, make sure they are extra crispy. Open the can of chili and warm it up and pour it on top of the tots. Mince the onion and put it on top of the chili. On top put the jalapeños and cheese. Drizzle the top of all of that with the ranch. Take an acid controller if you are prone to heart burn and have a cold beer or soda close by to put out the flames. And enjoy.

(This recipe is meant for 4 people…FYI)

Slow Cooker Chili – Cheddar Jalapeno Corn Muffins

So I’ve decided what to have tomorrow night for dinner when everyone is here, slow cooker chili and my cheddar jalapeno corn muffins.  I found a recipe online and it sounded ok but I think I’ll change it a little and see how it turns out.  So I’ll post the recipe as I plan to change it and I’ll modify it if I add anything to the chili.  And I’ll try to take a pic for everyone to see….

Slow Cooker Chili

1 pound ground beef
1/2 large onion, diced
2 celery stalks, diced
1/2 bell pepper, diced

2 15oz cans kidney beans
2 15oz cans peeled diced tomatoes
1 8oz can tomato sauce
4 teaspoons sugar (I’m going to try brown and see what happens)
2 Tablespoons chili powder
1.5 teaspoons dried basil
1.5 teaspoons dried oregano
2 Tablespoons white vinegar
1 large clove garlic, minced
1 chipotle pepper, minced and mushed into paste
1/2 bottle of beer

Toppings:cheddar cheese, sour cream, red onion…whatever else you might like.

Brown the beef, onion, celery and bell pepper in a pan. Put in slow cooker with everything else, give it a stir and set on low for 8 hours. Serve with cheddar cheese and sour cream and corn muffins.

Cheddar Jalapeno Corn Muffins

1 (8 1/2 ounce) box corn muffin mix
1 large egg
1/3 cup milk
7 ounces creamed corn (or half a 14 oz can)
1 tablespoon honey
2 teaspoons minced jalapenos
1/2 cup cheddar cheese
Toppings: butter, honey, pepper jelly…whatever you want!!!

Preheat oven to 400 degrees. Mix all ingredients in a bowl and let the the batter rest in the bowl for 3-4 minutes. Re-stir batter and pour into muffin tins/cupcake papers or a well-greased muffin pan. Bake for 20 minutes or until the muffins are a gorgeous golden brown.