Monthly Archives: November 2017

Zippy Pork Chili

The days suddenly started getting quite a bit colder. I don’t know if it’s that way where you live, but it certainly got that way around here quite quickly. It seemed like Fall was feeling a lot like Spring for quite some time, and then suddenly the temperature just dropped! Like out of no where, I’m not kidding. Then it warmed up again, we had a bunch of huge thunderstorms, and then the temperature dropped again. I swear Indiana weather doesn’t know if it’s coming or going! For right now though, it’s quite chilly! And speaking of chilly, I have just the recipe to warm you up from the inside out. Zippy Pork Chili! Super easy, super delicious, and it’s done in the slow cooker.

What I like to do is prep everything I can ahead of time. Like, the night before. That way, when I get up in the morning, I just need to dump it in the slow cooker and turn it on.  So I pre-chop everything. Starting with my pork loin, I trimmed off any huge honkin’ pieces of fat, then cut it all up into little bite sized cubes.

Then I chopped up my onion and garlic. That’s all the chopping you need to do for this simple chili recipe.

Heat up some olive oil in a pan, and toss your pork, onion and garlic into the pan and brown the meat. I did this the night before as well, and stored it in a Zip-Loc container in the fridge until the morning. All that’s left to do now is put everything into the slow cooker, cover, and cook. It’ll be ready when you are!

Top it with your favorite chili toppings. I used sour cream, shredded sharp cheddar cheese, and tortilla chips. Enjoy!

Print Recipe
Zippy Pork Chili Yum
Recipe By Christine Titus
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Course Stews & Chili
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Heat olive oil in a large skillet over medium heat. Brown pork with onions and garlic until pork is no longer pink. Transfer to slow cooker. Don't worry about cooking it all the way through. It will cook completely in the slow cooker.
  2. Add beans, tomatoes, broth and seasoning mixes to slow cooker. Stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. To serve, ladle into bowls and top with sour cream, tortilla chips and shredded cheese, or any of your favorite chili toppings.
Recipe Notes

If you prefer a spicier chili, swap out the cans of diced tomatoes with mild green chilies, for the hotter versions.

Adapted from Taste of Home

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Buttery Herbed Green Beans

Hello and happy Sunday to you all! I know, Sunday does mark the end of the weekend, and back to school/work tomorrow, and for me, it also means laundry day. Ugh, how I hate laundry! But Sundays don’t have to be gloomy! One of my favorite things about Sunday is our traditional Sunday dinner. It doesn’t really matter what day you do this on, but for me, it’s important to do this at least once a week. Since The Hubster started working nights, it’s become even more important. During the week he is not around to sit around the table with us at dinner time, but he definitely is on Sundays!

Sunday dinner around my house is basically dinner that consists of more than just a quick thrown together casserole. It’s not always fancy schmancy, in fact it rarely is, but usually it’s a meat & potatoes kinda thing. We have had casseroles and even tacos with a taco bar for everyone to fix their own on Sunday dinner. The major point is to bring everyone together. In the future, our Sunday dinner tradition will hopefully expand as our kids get older, move out, and start families of their own.  That’s my dream anyway. For this Sunday, I have prepared crisp baked pork chops served with mashed potatoes and gravy, and these to die for green beans! Buttery Herbed Green Beans. YUM! I think these work well with just about any main dish, whether it be meatloaf, chicken, pork, or steak. I think it would also accompany fish quite well.

Buttery Herbed Green Beans are a quick and simple side dish using fresh green beans. I love using fresh green beans. In my opinion, fresh has the BEST flavor! To make this is simple. All you do is cook the green beans in some chicken broth. Drain them, and return them back to the pot. Pour melted butter over them, add your garlic and seasonings, and toss to coat. That’s it! You’re done! These are ready that quickly!

Go ahead and give these Buttery Herbed Green Beans a try, and let me know what you think. I hope you and your family enjoy them as much as we did!

Print Recipe
Buttery Herbed Green Beans Yum
Recipe by Christine Titus
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Course Side Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. In a large sauce pot, bring the chicken broth to a boil. Add green beans, and cook for about 5 minutes, or until they have reached your desired level of doneness.
  2. Once the green beans are cooked to your liking, drain them and put them back in the pot. Pour the melted butter over the green beans, add the seasonings and garlic; toss to coat. Taste, and adjust seasonings as desired. Transfer to a serving bowl, and enjoy!
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