Leftover Turkey Chili in a Crockpot

Leftover Turkey Chili in a Crockpot from 101 Cooking for TwoHas it hit you yet? The “I don’t want to throw it away but what do I do with it” blues. The kids have eaten all the white meat and only a few people will nibble on the dark meat. What to do?  The age old answer is make soup or chili.

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Spicy 3 Chilies Texas Chili a la Crock Pot

A simple five star Texas no bean chili with a rich spicy heat. It has lots of kick and a great taste profile from the three types of chilies. To top it off, this is an extremely easy “dump and cook” slow cooker recipe.

 
I promise this is the last chili recipe for a long time. But I also promised several people I would get this one posted. It has been “on the shelf” since I don’t want two Texas chili recipes in a row and I have delayed even longer due to 12 hour per day work schedule.

A spiced up version of my previous posted Texas Chili but really it’s more than that. The multiple types of chilies seem to add more than heat. They add different tastes that are really very nice.

This also may be my last post for a while. My wonderful wife returns this weekend from a 7 week absence due to a family medical emergency. So I will be spending time with her and cooking her favorite things and not experimenting on her. But a few posts may come through.

Rating

I really like this one. It is spicy but a very nice spicy that is much more than just adding more cumin or cayenne to a recipe. Add a little sour cream and cheese on top and your taste bud will dance.

Notes: This is a 7/10 spicy which is about as high as I go. But I’m a wimp so it is probably ok for most people.

Clean and dice 2 jalapeno (finely), 2 Anaheim peppers and 2 Poblano peppers. Also chop a large onion. You need 2 pound of beef. I was lazy this time and used pre-cut stew meat. If you do this be sure to go through it and trim more of needed. Or cut your own in 1 inch cubes from a beef roast.

Combine the chopped onion and peppers with 4 cloves of crush garlic, 2 – 14 oz cans diced tomatoes, a 14 oz can beef broth, 2 T chili powder, 1 t pepper, 1 t salt, 1 t oregano and 1/2 t cumin.

Cook on low in a slow cooker or crock pot for 8 hours.

Spicy 3 Chilies Texas Chili a la Crock Pot
by February-25-2012

A simple five star Texas no bean chili with a rich spicy heat. It has lots of kick and a great taste profile from the three types of chilies. To top it off, this is an extremely easy “dump and cook” slow cooker recipe.
Ingredients
  • 2 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
  • 2 jalapeno diced small
  • 2 Anaheim diced medium
  • 2 Poblano pepper chopped medium
  • 1 large onion chopped
  • 4 cloves garlic-crushed or minced
  • 2 – 14 oz cans diced tomatoes
  • 1 – 14 oz can beef broth
  • 2 T chili powder
  • 1 t pepper
  • 1 t salt
  • 1 t oregano
  • 1/2 t cumin
Instructions
1) Clean and dice 2 jalapeno (finely), 2 Anaheim peppers and 2 Poblano peppers. Also chop a large onion.2) You need 2 pound of beef. I was lazy this time and used pre-cut stew meat. If you do this be sure to go through it and time more of needed. Or cut your own in 1 inch cubes from a beef roast.3) Combine the chopped onion and peppers with 4 cloves of crush garlic, 2 – 14 oz cans diced tomatoes, a 14 oz can beef broth, 2 T chili powder, 1 t pepper, 1 t salt, 1 t oregano and 1/2 t cumin.4) Cook on low in a slow cooker or crock pot for 8 hours.
Details

Prep time: Cook time: Total time: Yield: 8 serving

Updated

February 25 2012

DrDan
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Texas Crock Pot Chili

Texas Chili… What is it? Well it could be any chili cooked in Texas or by a Texan but the consensus seems to be a beef chili with no beans. I will go with that…

I have been home alone for 6 weeks due to a family emergency so I’m “cooking for one”. Plus I’m working 12 hour days. So I’m doing my cooking in chunks with left overs for heating up in the evening. I trying to avoid the “I’m hungry and have nothing at home so let’s hit the drive-thru” syndrome. This all spells “Crock Pot” to me so this blog may look like a crockpot blog for a while.

I’m a believer in low glycemic diets for weigh loss and I need to recover from two years of food blogging. So even though beans are very healthy, I’m keeping carbs low at the moment.  As usual, I read way to many recipes and have no specific recipe to attribute as inspired by but several on Tastebook.com were quite useful.

See a newer spicier version: Spicy 3 Chilies Texas Chili a la Crock Pot

Rating:

It was good. I’m use to beans in my chili but I could get use to this. I was expecting more heat. So it didn’t really qualify as  a 4. I will be repeating this soon since I’m on a low glycemic diet but I’m adding some other chilies and spicing it up some.

Notes: A 5/10 on the spice scale.

Start with 2 pounds of beef roast of you choice. Trim and cut into 1 inch cubes. Use pre-cut “stew meat” if you want.

Heat a tsp of oil over medium high heat. When hot add the beef along with 1 tsp each of salt and pepper. Cook until brown. About 5 minutes.

 Add to crockpot with the juices.

De-vein and mince one Jalapeno, chop two Poblano and chop a medium onion.

 Add the peppers and onion to the pot. Now add 3 cloves crushed garlic, 2-14 oz cans diced tomatoes, a 14 oz can beef broth, one can green chilies (4 oz) and 2 tsp each of cumin, oregano and chili powder. Optional 1 can black beans drained.

Cook on low for 8 hours.

Texas Crock Pot Chili
by February-11-2012

A mildly spicy slow cooker chili in the Texas style with chunks of tender beef and no beans.
Ingredients
  • 2 pounds beef roast trimmed and cut into 1 inch cubes or use stew meat
  • 1 t pepper
  • 1 t salt
  • 1 t oil
  • 1 jalapeno pepper minced
  • 2 poblano pepper chopped
  • 2 – 14 oz cans diced tomatoes
  • 1 -14 oz can beef broth
  • 1 – 4 oz can green chilies
  • 2 t cumin
  • 2 t oregano
  • 2 t chili powder
  • 1 can black beans rinsed (optional)
Instructions
1) Start with 2 pounds of beef roast of you choice. Trim and cut into 1 inch cubes. Use pre-cut “stew meat” if you want.2) Heat a tsp of oil over medium high heat. When hot add the beef along with 1 tsp each of salt and pepper. Cook until brown. About 5 minutes. Add to crock pot with the juices.3) De-vein and mince one Jalapeno, chop two Poblano and chop a medium onion. 4) Add the peppers and onion to the pot. Now add 3 cloves crushed garlic, 2-14 oz cans diced tomatoes, a 14 oz can beef broth, one can green chilies (4 oz) and 2 tsp each of cumin, oregano and chili powder. Optional 1 can black beans drained.5) Cook on low for 8 hours.
Details

Prep time: Cook time: Total time: Yield: 6 serving

Updated

February 11 2012

DrDan

Healthy Crockpot White Bean Chili Spiced Up

You could say a lot about this chili. You could call it healthy, low fat, and low glycemic. I’m will just call it excellent.

I have always loved white bean in soups or chili and slow cooker chili fits my current life style.  It is just the right thing. One of my favorite chilies uses pepper jack cheese and salsa for spicing. I want to control the spicing and get the cheese out of the recipe.

I really like this. Spiced just right. The chicken was tender and infused with spice.

Notes: This is about a 5/10 on the heat-o-meter. Add more spice is you want hot. If you have precooked chicken then about 3 cups, add all the spices and chicken broth from part one and start at part two.

Part one: 3 medium size skinless boneless chicken breast trimmed, 1 can chicken broth, one medium onion chopped, 1 bay leaf, 1 T chili powder, 1/2 t each salt, pepper, cumin, and garlic powder.

Cook on high for 4 hours. Remove and discard bay leaf. Pull out chicken and shred. Place back in crockpot with the braising liquid.

Part 2: Add 1 10oz can Ro-tel tomatoes, 1 4oz can green chilies, 48 oz precooked great northern beans, 1 jalapeno diced small, 4 t chili powder, 1 t cumin, and 1/2 t salt.

 Cook on high for 4 more hours.

Healthy Crockpot White Bean Chili Spiced Up
by February-1-2012

You could say a lot about this chili. You could call it healthy, low fat, and low glycemic. I’m will just call it excellent.
Ingredients

Part One

  • 3 skinless boneless chicken breasts trimmed
  • 1 -14 oz can chicken broth
  • 1 medium onion chopped
  • 1 bay leaf
  • 1 T chili powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1/2 t cumin
  • 1/2 t garlic powder

Part Two

  • 1 10oz can Ro-tel tomatoes
  • 1 4oz can green chilies
  • 48 oz precooked great northern beans
  • 1 jalapeno diced small
  • 4 t chili powder
  • 1 t cumin
  • 1/2 t salt
Instructions
1) Part one: 3 medium size skinless boneless chicken breast trimmed, 1 can chicken broth, one medium onion chopped, 1 bay leaf, 1 T chili powder, 1/2 t each salt, pepper, cumin, and garlic powder.2) Cook on high for 4 hours. Remove and discard bay leaf. Pull out chicken and shred. Place back in crockpot with the braising liquid. 3) Part 2: Add 1 10oz can Ro-tel tomatoes, 1 4oz can green chilies, 48 oz precooked great northern beans, 1 jalapeno diced small, 4 t chili powder, 1 t cumin, and 1/2 t salt.4) Cook on high for 4 more hours.
Details

Prep time: Cook time: Total time: Yield: 8 serving

Updated

February 1 2012

DrDan