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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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Mama’s Cozy Beef Stoup

Fall, it’s not officially Fall until September 22nd. However, the kids are back in school, and guess what they are bringing home to mom, and I’m not talking about sweet art work I hang on the fridge. No, I’m talking about the inevitable creepy crud! Oh yea, my kids go back to school and in just a couple of weeks Mom’s down for the count! Some of you may have been wondering where in the heck I was. Well, I was in bed as much as possible, feeling awful with what I thought was just a cold, until it just got worse and included a fever and felt more like some kind of flu. Whatever it is,  you don’t want it.

Now, I may have taken some time off from the blog, but just because Mom’s sick doesn’t mean she gets to call in sick. Honestly, I don’t know what these people would do without me. I guess they’re lucky I survived this one, amirite? No, absolutely no sick days for mom, so I have to get creative and find ways to work, without working. Here’s where I praise my slow cooker. I was caught off guard, and unprepared for being sick, so my freezer isn’t full of prepared meals that only need to be baked. Thankfully because of that slow cooker, and some dump recipes like this Chicken Enchilada Soup from friends Ellen and Aimee over at Like Mother Like Daughter, dinner wasn’t too much of a chore. Dump it in, turn it on, go back to bed. Seriously, when you’re done here, go check out that soup. It’s fabulous!

Now this recipe I have here for you today isn’t exactly a dump and run kinda recipe. This recipe is one I came up with quite awhile ago and after being sick, and having drizzly weather this week, I craved this stoup. You may ask “What the heck is a stoup?!” Well it’s quite simple, it’s half beef stew and half soup. So it’s a stoup, and it’s delicious! Perfect for that chilly weather that’s on it’s way.
It takes just a little bit of prep time. You’re going to want to get your onions, garlic, and celery all chopped up. For the onions and garlic I use a hand powered mini food chopper to make it go quick. Then for my carrots, I use baby cut carrots so I can skip the peeling and slicing. I just cut these little guys in half. Then I toss in my green beans which are just a package of frozen cut green beans, thawed.

For the potatoes I chose red. Any waxy potato you won’t have to peel like the red potatoes or yellow. If you choose Russet or baking potatoes, you’ll want to peel those first and then dice them, or cut them into reasonable chunks like I did. Now all that’s left is to cut up your meat. I bought stew meat already cut up, but even in doing that, those pieces are usually HUGE and I end up having to cut a lot of them in half or in thirds depending. So you’ll want to inspect it, and cut the meat into bite size chunks.

As I chop everything up, I just toss them into the slow cooker. Then I just toss it lightly to combine it all.

Now you dump in your crushed tomatoes, tomato sauce, and seasonings. Then in a small or medium bowl, combine your two cans of chicken broth and your 1/2 cup flour. Whisk that together until it’s smooth and totally combined. Then dump that into the slow cooker along with your beef consomme. Then give it a good stir to combine everything together. Now cover it, and set it to low for 6-8 hours. Mine took 6 hours, but please keep in mind that all slow cookers are not created equal.  Sometime before you are ready to eat, and the meat is totally cooked through, give your stoup a taste and adjust the seasonings to your liking. If you add more thyme or morjoram, let it cook for about 30 minutes to an hour to let the flavors get all happy together. I checked my stoup at 5 1/2 hours and the the meat was cooked and safe to taste. So don’t worry about breaking the stoup. It won’t break if you take the cover off that far into the process I promise. The seasonings as written in this recipe are on the light side because everyone’s tastes are not the same. So please adjust to your liking.

Now you’re ready to ladle your stoup into bowls, serve hot with some crusty bread for dipping, and enjoy!

 

 

 

Print Recipe
Mama's Cozy Beef Stoup Yum
Recipe by Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In the slow cooker, add beef, onions, garlic, celery, carrots, green beans and potatoes.
  2. Pour crushed tomatoes and tomato sauce over beef and veggies. Add in bay leaves, salt, pepper, thyme and marjoram. Stir to combine.
  3. In a small – medium bowl, whisk together chicken broth and flour until combined and smooth. Pour chicken broth mixture along with beef consomme into the slow cooker and stir once more to combine.
  4. Cover, and cook on Low 6 to 8 hours. About an hour before it's finished, you may wish to taste and adjust seasonings to your liking. See note.
  5. Remove bay leaves before serving. Serve with crusty bread, and enjoy!
Recipe Notes

I use baby cut carrots in this recipe as a time saver, so I don't have to mess with peeling and slicing. However, if you prefer, you can of course peel and slice carrots. I would guess probably about 5-6 medium carrots should do.

I didn't really measure my potatoes, I just cut some up until it looked like enough in proportion to the rest of the veggies. You can use any kind of potato you want. I chose the red because it's what I had on hand, and also, I don't have to peel those. Huge time saver. If you use russet potatoes or baking potatoes, I recommend peeling those. But yellow or red are fine with peelings on.

The measurements for the seasonings in this recipe are on the light side. So be sure to taste test your stew about an hour before it's done, then if you need more seasonings, feel free to add more to your taste, then cover and let it go for the rest of the time. Don't worry, you won't break the stoup. I do this with this recipe often.

Adapted from Allrecipes.com

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5 Bean Chili – #SundaySupper

Ok, so how many of you have kids that are just so sick of sandwiches? Or just don’t care for them? OR are just picky?! I happen to have a couple of those, and yet they want so badly to take lunch to school. I can’t blame them, the cafeteria food at their school is just, gross. I tried to come up with a more polite way of saying it, but lets face it, it’s gross. Poor kids don’t even get access to salt & pepper! Savage, right?!

Not to worry! #SundaySupper, along with our gracious host Christie Campbell from A Kitchen Hoor’s Adventures, are here to give you ideas for hot lunches to send your kids to school with. I never thought I could send hot lunches to school with my kids. I don’t know about your kids, but mine do not have access to a microwave while at school. So how do you keep food hot?

You would be amazed at the items available these days, from insulated lunch bags, to insulated containers that go beyond a thermos. Here’s one I really like:

Thermos Foogo – They have other colors besides pink, of course. This is a 10 oz food container, vacuum insulated to keep food hot or cold. It keeps things warm for 5 hours and cold for 7. The outside of the thermos doesn’t get hot, so it’s fine to put it in your lunch bag with cold items. Also, it’s easy to open. This particular one was designed with kids in mind. Yea it’s a thermos, but you can put so much more than just soup in it. Try leftover pasta from the night before, or a real kid favorite like mac & cheese.

Or, how about the recipe I’ve got for you today? This would go perfectly into that cute container, and would stay hot/warm until lunch time. My 5 bean chili! Now, I make my chili on the mild side because that’s just how I roll. My kids appreciate it too, and in fact they love this recipe. Even my bean hater doesn’t mind mom’s chili. It’s so simple too, because I make this in my 6 quart, black, oval Crockpot, and I just LOVE my Crockpot!

First you want to brown up 2 pounds of ground beef along with a bunch of chopped onion. I used two medium onions. As you can already tell, this recipe makes quite a bit of chili. It’s perfect for taking to a potluck, or you can freeze some of it. I have some in the freezer right now.

Once you’ve got the beef all browned up and the onion soft, drain it, if necessary, depending on how lean your meat is. Then just dump it in the slow cooker! The rest of this recipe, is pure dumping.

Drain your 5 cans of beans, and dump those into the slow cooker on top of your beef. I’ve got light red kidney beans, Cannellini beans, black beans, dark red kidney beans, and pinto beans.

Now dump in your 3 cans of Rotel, chili seasoning mixes, tomato sauce, water and salt & pepper. Then mix it up to combine it all real good. Cover, and cook on low for 7-8 hours or on high for 4 hours.

Garnish however you wish. For mine, I went heavy on some low-fat Mexican cheese blend, and a nice dollop of light sour cream. There are a lot of ways we have topped this delicious chili. We’ve used corn bread, fritos, tortilla chips, chopped fresh cilantro, jalapeno slices for those that enjoy a spicy kick. Top it with whatever your favorite toppings are.

Like I mentioned before, this makes a ton of chili, so why not turn leftovers into chili dogs? Or, how about Chili Cheese Burritos? I found that recipe over on Meggan’s blog Culinary Hill. So as you can see this chili is versatile, easy to make, delicious, and perfect for packing into your child’s thermos to take to school for lunch. Add a home made corn muffin, some fruit or a veggie like carrot sticks & celery along with their favorite dip and you’ve got a full and happy kid! It’s time to go beyond sandwiches, and add extra love into the lunch boxes!

 

Sunday Supper Hot Lunch Ideas

Hearty Hot Lunches

Soups and Stews

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
5 Bean Chili Yum
Recipe by: Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In a skillet over medium-high heat, brown ground beef with the onions, breaking up clumps.
  2. Transfer beef mixture to slow cooker.
  3. Add beans, Rotel, seasoning mix, tomato sauce, water and salt and pepper. Stir everything together well. Cover and cook on high setting for 4 hours or on low for 7 to 8 hours.
  4. Ladle into bowls and serve with your favorite toppings and some cornbread.
Recipe Notes

Adapted from Sandra Lee

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