Sep 152015
 

We’ve hit cooler weather a few times over the last few weeks and chili is starting to sound good. I was looking for something a little different when I ran across a recipe for Slow Cooker Salsa Chili. I love salsa, so I thought salsa chili in the crock pot sounded like a wonderful idea. I added a few tweaks of my own and this is what I came up with.

Mild, with a little spice to it, this chili worked for everyone. Not everyone likes hot chili like I do.

Slow Cooker Salsa Chili
Serves 6
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Cook Time
8 hr
Cook Time
8 hr
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 1 15 ounce can tomato sauce
  5. 1 16 ounce jar salsa
  6. 1 Tablespoon chili powder
  7. 2 teaspoons dried cilantro
  8. 1 16 ounce can pinto beans, drained and rinsed
  9. shredded cheddar cheese, for garnish (optional)
  10. sliced green onions or chopped red onions, for garnish (optional)
  11. sour cream, for garnish (optional)
Instructions
  1. Cook ground beef, onion and garlic over medium heat until beef is cooked through. Drain.
  2. In 4 quart slow cooker, combine beef and remaining ingredients except beans and garnishes.
  3. Cover and cook on low for 8 to 10 hours.
  4. Add beans and stir. Replace cover and cook 5 to 10 minutes longer or until beans are hot.
  5. Top with desired garnishes and serve.
Notes
  1. It's even better when you use homemade ingredients. You can replace the jar of salsa with 2 cups homemade salsa and the can of pinto beans with 2 cups homemade pinto beans, drained and rinsed.
  2. Tortilla chips, cottage cheese, guacamole, sliced black olives, green chiles and jalapenos make great garnishes. I tend switch it up and serve it a little different every time. Honestly, it depends on what I have on hand to what I garnish it with.
  3. Freeze Ahead:
  4. Cook the ground beef with onions and garlic and cool. Mix the rest of the ingredients except beans and garnishes and freeze in a Foodsaver or gallon bag. Make sure to get all the air out of the bag you can before freezing.
  5. When you’re ready to make the chili, thaw until the mixture fits in your slow cooker. I try to freeze it so that it fits right out of the bag in case I forget to take it out of the freezer the day before to thaw. If partially frozen, cook on high for 1 hour, then turn it to low for 7-9 additional hours. If completely thawed, cook for 8 to 10 hours on low.
  6. Don't forget the beans and garnishes!
Adapted from Betty Crocker
Adapted from Betty Crocker
Kryson's Kreations http://krysonskreations.com/

 

Aug 072015
 

I’m not sure where July went. I blinked and it was August already! So, it’s catch up time again. I’ll start with a recipe I promised my daughter I would post…

I started making my own taco seasoning when I would run out of the packets of seasoning, but I never found the exact right mixture to continue making my own until now. I started playing with a base recipe and found an ingredient mixture that everyone seemed to like better than the packets. It’s easy to modify to fit your likes, so give it a try and let me know how you changed it.

Fast, easy and worth it!

Taco Seasoning
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Ingredients
  1. 2 Tablespoons chili powder
  2. 1 teaspoon garlic powder
  3. 1 teaspoon onion powder
  4. 1/2 teaspoon crushed red pepper flakes or cayenne pepper
  5. 1/2 teaspoon dried cilantro
  6. 1 teaspoon paprika
  7. 3 1/2 teaspoons ground cumin
  8. 1 teaspoon salt
  9. 1 1/2 teaspoons black pepper
  10. 2 1/2 teaspoons corn starch, masa flour, clearjel, or flour
Instructions
  1. Mix all ingredients and store in airtight container.
Notes
  1. Enough spice for 2 pounds of meat.
  2. Drain meat, add spices and 1 cup of water. Heat until thickened.
  3. You can add more or less water depending on how thick or thin you like it.
  4. Too hot? Try using less crushed red pepper flakes or cayenne pepper. Not hot enough? Add more!
Kryson's Kreations http://krysonskreations.com/

Dec 062011
 
 3 cups tomato juice 2 tablespoons fresh lemon juice
 1 medium onion 1 Tablespoons red wine vinegar
 1 green bell pepper 1 teaspoon dried tarragon
 1/2 cucumber 1 teaspoon dried basil
 1 large tomato 2 Tablespoons chopped fresh parsley
 2 green onions 1/2 Tablespoon chopped fresh Cilantro
 1 clove garlic salt and pepper to taste
  1. Blanch tomato and remove skin.
  2. Cut vegetables into smaller pieces to fit in blender. Blend all ingredients until well mixed but still chunky.
  3. Chill for 2+ hours before serving. Serve cold.
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