Having a man night this weekend. Chili is in order and I want it to be kickass. Any crockpot chili recipes that you have had success with in the past?
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Having a man night this weekend. Chili is in order and I want it to be kickass. Any crockpot chili recipes that you have had success with in the past?
Did some of steepconcrete's short ribs last Friday.
Looked up some recipes online, then just winged it with what I had. I think it was:
1 yellow onion
1 white onion
Celery
Carrots
Garlic
Bunch of red wine
Some water
Beef bullion
Worshire
Mustard powder
pepper
splash of red wine vinegar
little brown sugar
Just browned the ribs and threw them in for 7 hours or so. Served with mashed Yukon golds and a salad.
The GF wouldn't stop raving. Was good!
http://www.tetongravity.com/forums/s...my-chili/page2Quote:
Originally Posted by HD333
I posted a pretty good recipe in this thread.
BBQ Deer! yum
just threw in 3/4 cup of basmati rice, half a yellow onion, a can of string beans, a bunch of chopped baby carrots, 2 cans of beer, and some browned sirloin. found 4 old little russet potatoes in the fridge, cut them up too. Also added a little water, but I may not have needed to, might have to add some thickener.
Oregano, parsley flakes, cumin, tarragon, salt, minced garlic, butter. Lightly brown the bits of steak with a little olive oil and Montreal Steak Seasoning.
We'll see how this works!
Holy shit, it took a while, but once the crockpot started boiling the rice absorbed most of the water. wow. Never did rice in the crockpot before, but it looks like you shouldn't add it till near the end. I'm gonna have huge rice.
Yeah, so the rice turns into porridge before the potatoes and carrots are even done. Well, good to know, I guess. Gotta put the rice in at the end.
ya, rookie mistake ;)Quote:
Originally Posted by stuckathuntermtn
like when i was making chilaquiles for a dozen+ buds for breakfast after a raging bachelor party, had the sausage/egg/cheese/stuff going and threw the chips in way too early, to watch them turn to mush...
So what else can I do with steak and whatever else I might have lying around?
It's winter and this thread should never drop down lower than the third page. Caught the Jackson funk so here's what I came up with in ten minutes at Albertsons.
Chix breasts x2
Chix broth x1 box
Yellow onion x1
Carrots x3
Gold Pots x4
Rutabaga x1
Garlic cloves x2
Lo mein noodles x1
Jalapenos x1.5
Cilantro
Lime x1
Ginger root
Cube chix breasts and brown with garlic clove and halved onion (chopped). I used a little soy sauce to add some salt and to loosen up some of the bits stuck to fry pan. Add chicken to pot with chopped carrots, pots, rutabaga, garlic cloves, chicken broth, lime juice, ginger, jalapeno. Set on high, take some sudafed, take a nap. Wake up and taste broth. Add seasoning as needed. Just before potatoes and carrots soften add noodles and chopped cilantro. All in and all it took about 4 hours on high.
Someone mentioned pho. Would love to get a recipe.
Much love to the crockpot thread. Stay healthy TGR.
What I made Saturday.
3lb chuck roast
1/2lb bacon
4 cloves of garlic
2 onions
1 green pepper
1 jalapeno (should have used more)
2 cans diced tomatoes
1 can tomato sauce
2 cans red beans
1 can corn
3 tablespoons of chili powder
.5 teaspoon of cummin
.5 teaspoon of oregano
cube roast and brown in batches and dump in crock. cut up bacon, cook and dump in the crock.
chop garlic, onions, pepper and jalapeno and toss in.
throw the rest in and cook on low for 6 hours.
This will pretty much fill a 5 qt so adjust based on the size of your slow cooker. Good stuff and I know... it's not a chili.
Just did this last night, highly recommended.
http://www.cookingcomically.com/?page_id=479
http://www.cookingcomically.com/imag...allchicken.jpg
hahahahahaha gotta try that drumstick recipe fo sho. Those things are cheap as fuck.
inaugural fall crock cooking begins-
3.5 pounds o' chuck
onion or two
potato or four
garlic
couple celery and carrot sticks from leftover hot wings
red wine
bbq sauce
whatever else looks good at the time...
^^^ I tried that last week. Not bad, but no one was crazy about it.
Not a huge fan of tomato w/ meat, except for chicken parm, which this is not.
but it was super easy
I often do drumsticks (sealed/charred real quick on the BBQ), then casserole style into the oven with bacon, mushrooms, onion, tomato, herbs (rosemary, bay leaves, basil, whatever). Serve with mash potato. Would work well in the slow cooker also.
^^^^^^Did this yesterday substituting the tomato sauce for "Bone Suckin Sauce" and some sesame oil...threw in some chopped onions and whole mushrooms for the wife....super easy and didnt suck.
jamesp, now that's a recipe.
made some caramelized onions yesterday for sandwiches.
easy, slice onions, in the pot w/ butter and oil.
on low for 12 hours.
were a bit wet due to the onions sweating. finishing w/ an hour or two on high w/ the lid off should solve that next time. super easy french onion soup, just put in the broth afterward.
This is still my favorite thread on TGR
it's just about chili season
half of big pork shoulder, so ~3-3.5#
half of a 12oz can of PBR
half of a yellow onion
half of a can of chipotles in the red shit
chop onions, toss in pot w/chipotle and PBR. Pepper the living shit out of it with the coarse ground black version, fuck all that searing bullshit. Set on low for 8 hours. Depart the premises.
Walk into house that smells better than a half pound of sensi, slam 1 full PBR. Then grab a second.
Pour the liquid into a pot, skim fat, reduce it a bit, add 4oz OJ and squeeze 2-3 limes into it.
Coarsely shred/piece up pork, tossing fat pieces. Layer onto a sheet pan. Pour juices over.
Broil.
Flip/stir once, broil some more.
fkna. Bit of char on the outside, tender as fuck inside, not dry, good flavor. Almost like bigger bacon without the salt... Not sure what I'm going to try next time as an improvement...but open to suggestions! :D
serve w/corn torts and a fuckton of PBR's. Tomorrow gonna go full metal jacket plato w/refrieds, rice, corn torts, limes, and tequila.
http://stk.tetongravity.com/forums/a...6&d=1381891659
Attachment 142736
damn that looks good.
Hot damn Tye, never thought to sear the shredded pig after the slow cook. Fuckin' genius.
Maybe add some finely shredded cabbage and pickled onions? Gotta have some veggies...
Ya, sure, the accompaniment options are endless, I had corn torts so figured that counted as my veggies and the lime wedges as the fruit...;)Quote:
Originally Posted by telebobski
Made a tagine this weekend using beef.
Cube up 3 lbs of top or bottom round, or any stew cut.
Make the spice mixture (Ras El Hanout). There are tons of different recipes online for this spice but most go something like this which I used:
- 2 teaspoons ginger
- 2 teaspoons coriander
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons cardamom
- 1 1/2 teaspoons black pepper
- 1 1/4 teaspoons nutmeg
- 1 teaspoon turmeric
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Generous pinch saffron threads
I've been growing scotch bonnet peppers this year, so I substituted 2 of them for the cayenne and black pepper.
Thinly slice 1 very large Spanish onion
1/3 cup raisins
2 cloves of chopped garlic
1 bottle of beer
Toss all the above in the crock pot for 6 hrs on low setting.
Salt to taste
I also added a tablespoon or so of dark brown sugar
Serve over rice, with toasted pine nuts on top.
(depending on how you like it, you may wish to add a bit of roux at the end to it to thicken it a bit)
Btw, the smell of this cooking is intoxicating.
Made this one a couple of times recently, very tasty. The vinegar adds a really nice bright flavor you don't usually get in slow cooker recipes.
Slow Cooker Filipino Pork w/Fried Rice
For the Pork:
1 large onion, thinly sliced (about 1 1/2 cups), divided
3 pounds bone-in pork shoulder
1 Thai chili or jalapeno, minced
12 medium cloves of garlic, minced (about 1/4 cup), divided
1 teaspoon brown sugar
1/3 cup low-sodium soy sauce
1/3 cup white wine vinegar
1/2 cup water
3 bay leaves
Kosher salt and freshly ground black pepper
For the Rice:
1/2 cup peanut oil
3 cups cooked, cold, leftover rice
2 eggs, lightly beaten
1. Reserve 1/4 cup of onion and finely mince. Refrigerate until step 3. Salt the pork and brown it well in a large pan on one side, then place in the slow-cooker with the remaining onion, chile, 4 cloves of garlic, soy sauce, vinegar, brown sugar, water and bay leaves. Add 3/4 teaspoon black pepper and 3/4 teaspoon salt. Stir to combine, spooning some liquid over the top of the meat. Cover and set to low heat for 7 hours, turning over half way through cooking.
2. Remove the pork from the pot and roughly shred into large chunks using two forks. Discard bone and any gristle or overly fatty pieces. Return to the slow cooker submerging in juices, to let the flavor meld. Cook for 1 hour more. Remove 1/2 cup of meat and set aside in a small bowl.
3. While meat is cooking, heat oil in a large frying pan or wok over medium-high heat until shimmering. Add the rice, spreading it into an even layer. Cook without moving until browned and toasted underneath, about 3 minutes. Season with salt, stir, and flip, pushing the rice up the sides to create a well in the middle. Add egg to well and stir rapidly to cook. Stir egg and rice together, leaving another open well in the center of the pan. Add the 1/4 cup minced onion and sauté until it starts to soften, about 4 minutes. Reduce the heat to medium. Add garlic to well and cook, stirring, until aromatic, about 30 seconds, adding more oil as necessary to prevent garlic from burning. Add the reserved 1/2 cup meat. Warm through for a minute and stir everything together to evenly distribute ingredients.
4. Discard bay leaves from pork. Scoop rice into individual bowls and top with pork and juices. Or serve family-style, if desired.
And since it's the season for slow cookers, some general reminders:
1. Use cheap cuts of meat with lots of connective tissue/fat, like chicken legs/thighs/drumsticks, beef chuck and shortribs, pork shoulder, etc. Don't use lean or expensive cuts like white-meat chicken, tenderloins, steaks, etc. They don't have enough fat and will dry out with long cooking times - save 'em for the grill.
2. ALWAYS salt and brown your meat beforehand, even if the recipe doesn't call for it (and pour any juices and scrape any brown bits from the pan into the slow cooker) - adds tons of flavor.
3. Add anything that gets mushy with long cooking (pasta, rice, etc.) near the end if you want it to stay intact.
4. Slow cooking tends to dull flavors, so stir in something acidic or fresh-tasting at the very end - fresh herbs, lemon, vinegar, etc. - to brighten it up.
5. Always remove skin from chicken. It just gets flabby and adds tons of rendered fat to the sauce, which you'll just have to strain out later (there are a few exceptions to this one, but it's the general rule).