Crock Pot Recipes

From SoSH

Contents 1 Hildy's Pork and Black Bean Stew 2 BrownDog's Sweet Hot Chili 3 Nuf's Braised Beef in Espresso 4 Kim’s Krockpot BBQ’d Ribs 5 RSN Diaspora's White Bean Chicken Chili 6 Patsy Stone's Orange Cider Punch 7 ExCentralSquare's Pulled Pork 8 HG's 10-Alarm Turkey Chili

Hildy's Pork and Black Bean Stew

Serve with tortillas, fresh cilantro and lime wedges Prep time: 20 minutes Cooking time: 6-8 hours on low 2-3 hours on high

• 2 pounds Pork
• 2 14 ounce cans Black Beans
• 1 16 ounce container of Salsa—the fresh salsa that you find in the produce section, it makes a big difference (you can add more if you like more spiciness)
• Chopped fresh cilantro
• lime wedges
• sour cream

Trim fat off of the pork. Cut the pork into 1 inch cubes and put them into the slow cooker. Drain the beans and add them to the pork. Add the salsa and stir. Cook for 6-8 hours on low, or 2-3 hours on high. Adjust seasoning with salt and pepper to taste, add some chopped fresh cilantro about an hour before serving.

Squeeze a little fresh lime into each serving, then sprinkle a little chopped Cilantro on top of each bowl, topped with a dollop of sour cream.

Serves 6-8.

BrownDog's Sweet Hot Chili

BROWNDOG’S SWEET HOT CHILI

Yes, this is my personal recipe. Tested, tried, and true. The aromatics hit you first, then the flavors of the pork and beef, followed by the slow steady heat in your chest. Makes around 4 gallons. If you use a slow cooker, split up the recipe as needed.

• 1 lbs Ground Sirloin
• 1 lbs Ground chuck
• 1 lb Ground Hot Italian Sausage
• 2 Large 28-oz cans Tomato Puree
• 1 can (12 oz) Black Beans, rinsed
• 1 can (12 oz) Dark Kidney Beans, rinsed
• 1 12-oz Porter or Stout
• ½-cup Red Wine
• 1½ cups Chopped Green/Red Bell Pepper
• 1 cup Chopped Onion
• ½-cup Frozen Corn Kernels (optional)
• 6 to 8 Chopped Garlic Cloves
• 1 Tbsp Olive Oil
• ¼-cup Chopped Jalapeno Peppers
• ½ small can Smoked Chipotles in Adobo Sauce
• ½ cup Chili Powder
• 1 tsp Cayenne
• ¼ cup Masa Flour

• ½ cup warm water
• 1 Tbsp salt
• 2 tsp Tobasco
• 2 Tbsp Cumin Seed
• 2 tsp Fennel Seed
• 2 tsp Whole Cloves
• 1 tsp Ground Cinnamon
• ½-tsp Ground Nutmeg
• ½-tsp Ground Ginger
• ¼-cup pure maple syrup
• ¼-cup brown sugar
• 3 oz Shaved Dark Chocolate
• Shredded Cheddar & Pepper Jack cheese (optional)
• Sour Cream (optional)
• French Bread (optional)

Sautee 2 choped garlic cloves in olive oil until sweated. Add beef & pork. Brown and drain.

To meat mixture, add tomato puree, porter, wine, maple syrup, brown sugar, salt, chili powder and cayenne. Bring to low simmer over medium heat. Add beans, bell pepper, jalapenos, chipotles/sauce, onion and remaining garlic. Cover & simmer 1 hour over low heat, stirring often (or 3 hours in slow cooker)

Combine cumin, fennel and cloves in spice mill, grind to medium-fine. Stir into chili. Add cinnamon, nutmeg, ginger, tobasco, corn and chocolate. Cover & simmer 30 minutes over low heat (or 1.5 hrs in slow cooker).

Combine water and masa flour slowly, and stir well to form a paste. Add ½ of paste to chili (1 Tbsp at a time, stirring chili well after each) and cook in for 10 minutes (20 in slow cooker). Add more paste in 1-Tbsp increments and cook in until desired thickness and consistency.

Serve with warm French bread, shredded cheddar and pepper jack cheese and sour cream.

Nuf's Braised Beef in Espresso

Adding coffee to a beef stew is one of the oldest methods of enriching a sauce.

2 lbs lean stew beef cut in 1-1/2 inch chunks

2 tablespoons whole wheat flour

pinch of salt

pinch of black pepper

2 Tablespoons olive oil

2 medium onions, chopped

3 carrots, cut diagonally into 2-inch chunks

4 new red or white potatoes, diced

6 small turnips, peeled and quartered

1 cup strong coffee or espresso

1/2 teaspoon dried thyme

1/2 cup dry red wine

1. In a zippered-top plastic bag or a bowl, toss the beef with the flour, salt, and pepper, shaking off the excess. In a large skillet over medium-high heat, warm 1 Tablespoon of the oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to crockpot. Repeat with remaining oil and beef.

2. Add the onions to the skillet and cook, stirring until softened, about 5 minutes. Transfer to crockpot and add carrots, potatoes, and turnips. Add the coffee and thyme to the crockpot. Pour the wine into the skillet, and bring to a boil over medium heat, stirring constantly and scraping up any browned bots stuck to the pan. Pour into crockpot and stir. Cover and cook on LOW until the meat is tender, about 7 to 8 hours.

Kim’s Krockpot BBQ’d Ribs

3 lbs. ribs (I prefer pork)

1 tsp. salt

1 tsp. pepper

1 onion, sliced

1 clove garlic, minced

18 oz bottle. BBQ sauce (Dinosaur Bar-b-que Roasted Garlic Honey BBQ Sauce recommended)

1 cup beer

Broil ribs ‘til browned (about 10-15 minutes, turning occasionally with tongs). Cut ribs into serving size pieces. Place in crock and sprinkle with salt and pepper. Mix together remaining ingredients in bowl and pour over the ribs (can refrigerate overnight). Cook on LOW 6-8 hours.

RSN Diaspora's White Bean Chicken Chili

Ingredients

• 2 Tbsp. olive oil
• 2-3 chicken breasts, uncooked
• 2 onions, chopped
• 3 cloves garlic, minced
• 3 C. chicken stock
• 2 Tbsp. lime juice
• 1/2 tsp. ground coriander
• 1 tsp. dried oregano
• 1/8 tsp. cayenne pepper
• 1/8 tsp. black pepper
• 2 tsp. ground cumin
• 1 small can diced green chilies (about 1/4 cup)
• 1 14 oz. can corn, drained
• 2 14 oz. cans white northern beans, drained

Preparation Heat olive oil in a sauté pan over medium heat. Add garlic and onions to pot and sauté for 8 minutes. Transfer garlic and onion to a crock-pot and add remaining ingredients. Cook for 3-4 hours on low.

Remove chicken breast, shred, and replace. Cook for another 1-2 hours on low.

Garnish with your choice of the following: green onions, shredded cheese, diced tomatoes, sliced avocado or sour cream.

Patsy Stone's Orange Cider Punch

"This little baby is like a Prozac raindrop from a thundercloud of depression."

1 c. sugar

1 or 2 sticks cinnamon

1 whole nutmeg

1 orange studded with 8 cloves

Pinch of cardamom

3 c. of apple juice

2 c. cranberry juice

6 c. orange juice

2 c. vodka

Mix all ingredients except vodka in crockpot; stir well. Cover and cook 4 to 10 hours on LOW or high 2 to 3 hours. Just before serving, stir in vodka. Serve hot.

ExCentralSquare's Pulled Pork

Need: (1) ~4lb boston butt roast (I generally use the bone-in variety) 1 bottle of your favorite bbq sauce some tomato paste 1 chopped onion 3 smashed garlic cloves a chipotle pepper or two with some adobo sauce 1 12oz beer (light ale or lager) couple tbsp honey couple tbsp cider vinegar bit of paprika bit of oregano and thyme

toss into the crockpot and cook for 8-10 hours. Pull out, let it cool a bit and remove the meat from the bone. Take some of the cooking liquid and put it in a saucepan. Add a bit more bbq sauce and a bit more vinegar (adjust each for your own taste). Shred the meat while you reduce this sauce a bit. Pour over meat and east from the fridge as needed. Or keep the sauce on the side and throw it on top with each pulled pork (on a bun) sandwich.

HG's 10-Alarm Turkey Chili

PER SERVING (about 1 cup): 172 calories, 3.5g fat, 790mg sodium, 22.5g carbs, 5.5g fiber, 6.5g sugars, 13g protein -- POINTS® value 3*

This recipe is very spicy. But if you like a little less heat, only use 2 chipotle peppers...

Ingredients: 1 lb. raw lean ground turkey

One 29-oz. can tomato sauce

One 14.5-oz. can diced tomatoes, drained

One 15-oz. can chili beans (pinto beans in chili sauce), undrained

One 15-oz. can red kidney beans, drained and rinsed

3/4 cup canned sweet corn, drained

4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved

2 bell peppers (in different colors), chopped

1 large onion, chopped

2 carrots, chopped

2 tsp. minced garlic

2 tsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. ground cumin

1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces

salt, to taste

Optional topping: fat-free sour cream

Directions:

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.

Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine.

Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.)

Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream.

MAKES 12 SERVINGS