I'm BAAAAACK!

Wow, it has been forever. After a busy, busy winter and an equally busy summer, I'm back with a redesigned blog and logo! I promise to try and keep blogging.  I swear.  To kick off my return, I present to you slow cooker chili mac! I just got a slow cooker and I have been testing out new recipes.  Fall is slowly making its way to winter and slow cooker recipes are just what I need on these frosty days. Also I can't wait to come home from skiing to enjoy a meal waiting for me in the slow cooker.

This chili is perfect for this autumn weather.  I prefer chili made with chuck roast but the BF likes ground beef chili better but this chili has good beefy flavor.  I am also of the Texas style chili persuasion- NO BEANS!  I made the chili in my slow cooker but you can easily make it on the stovetop.






 



TBC Slow Cooker Chili
makes 6 portions


3 slices of bacon, diced
1 small onion, diced
5 cloves garlic, minced
1½  lb. ground beef
½  tsp. oregano
½ tsp. cumin
1 TBSP. chili powder
1 14oz. can crushed tomatoes
1/2 can of water
7-8 drops hot sauce
Salt and pepper to taste


Preheat a skillet to medium heat.  When it is ready add the bacon and cook until crispy, about 5 minutes. Pour out all but 1 tablespoon of the bacon fat. Next add the onion and saute until translucent, about 4 minutes.  Add the garlic, spices and ground beef, breaking up with a wooden spoon.  Cook until no longer pink. Season with salt and pepper. Add the tomatoes and using the same tomato can, add 1/2 can of water. Stir to combine.  Add beef and tomato mixture to slow cooker and cook on high for 6 hours.  If you don't have a slow cooker, bring the beef and tomato mixture to a boil and reduce to a simmer.  Continue to simmer on the stove top for 4 hours.

Pulled Pork

Summertime to me means lots of BBQ and outdoor eating! Pulled pork sandwiches are one of my all-time favorite eats and I always seem to eat more pulled pork during the summer months. This is an easy pulled pork recipe using a Crock-Pot, a beer and a coke. Like they say, "Set it and forget it!" I like eating the pulled pork with the soft King's Hawaiian Rolls dipped in the cooking juices, French dip style. The pulled pork needs to cook at least 6 hours so cook it the night before you want to eat it or start it in the morning.

TBC Pulled Pork

Chile Rub:
8 TBSP brown sugar
3 TBSP kosher salt
2 TBSP chile powder
1 TBSP cumin
1 tsp each:

• black pepper
• cayenne pepper
• jalepeno seasoning
• Old Bay
• Thyme
• Onion Powder

5 lb. Pork shoulder (I use the Boston Butt cut) <--LOL
1-12 oz. can of Coca-Cola
1-12 oz. can of beer
2 jalepenos, split lengthwise
1 yellow onion, wedged into 8 pieces

Directions

1. Rub the chile rub all over the pork shoulder, massaging gently into flesh. Marinate the meat for at least an hour or up to overnight. Meanwhile, prepare the jalepenos and wedge the onions. Depending on how spicy you like it, the ribs and seeds can be removed from the jalepenos for a less spicier kick.
2. When the meat is done marinating, place in the crock pot along with the beer, Coca-Cola, jalepenos and onion. Set the temperature to low and forget about it!
3. About six hours later, check on the pork. It should be falling of the bone. Separate the liquid into a large saucepan and place on stove to reduce to half the amount. In a large pan, use two forks to pull the pork apart. Place back in Crock Pot with a cup or two of the cooking liquid. Reserve the remaining cooking liquid for au jus or dipping!