Smoky Slow-Cooker Chili

Once again, it’s game day. And when I watch football I have a few expectations, like Jeff yelling at the TV, Albus getting stressed because he doesn’t know why Jeff is yelling, and me looking at the football players’ cute butts. Another expectation is that there is cold beer and delicious food. This chili is especially delicious on a cool fall day while you are watching the game.

This recipe is really easy to throw together. Let me show you (now the obligatory food blog step-by-step):

First, brown the cubed meat in a large skillet. You will probably need to do this in batches, otherwise the meat will let off too much liquid and steam instead of sear. See all the yummy seared meat.

Put the meat into the slow cooker and add the vegetables. Sweat the vegetables while scraping the bottom of the pan to get up all browned bits. It seems like a lot of work, but that stuff is flavor!

When the vegetables are nice and soft, transfer them over to the slow cooker. Next, you need to make the seasoning mixture. Puree the chicken stock, chiles, seasonings, and corn meal until the chili’s are broken up.

It doesn’t look too appetizing, does it. But believe me, this adds a lot of flavor and heat. Add the tomatoes, beans, and seasoning mixture to the crock pot and stir. It will look like this:

After 8 hours in the slow cooker, something magical happens. The beef becomes fall apart tender, and the flavors meld together.

Mmmmm. I want this now. You need this now. So go make it. It takes 8 hours, so you better start.

Smoky Slow-Cooker Chili

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Serves 6-8 people

Prep time: 15 minutes

Cook time: 8 hours

  • Canola oil
  • 2 ½ lb boneless chuck roast, trimmed of excess fat and cut into bite-sized pieces
  • 1 large onion, chopped
  • 2 red or green bell peppers, chopped
  • 3 cloves garlic, finely minced
  • 1 cup chicken stock
  • 2 dried arbol chiles, remove the stem and some of the seeds
  • 1 chipotle in adobo with ½ teaspoon of adobo sauce
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 2 tablespoons of corn meal
  • 1 (16 oz) can of diced tomatoes
  • 2 (16 oz) cans of black beans, drained and rinsed
  • 1 (16 oz) can pinto beans, drained and rinsed

In a large skillet over medium-high heat, add enough canola oil to coat the bottom of the pan. Brown the chuck on all sides, about 1-2 minutes on each side. Remove the meat and add to the crock pot.

Decrease the heat in the pan to medium; add the onion, bell peppers, and garlic. Season with salt and pepper. Sweat the mixture, while scraping the bottom of the pan to lift up the brown bits. Once the onion and pepper mixture is slightly softened, about 5 minutes, add it to the crock pot.

In the bowl of a small food processor (or measuring cup using an immersion blender), add the chicken stock, arbol chiles, chipotle in adobo, cumin, cayenne, salt, and corn meal. Blend until the mixture is smooth. Add seasoning mixture to the crock pot. Also add the diced tomatoes, black beans, and pinto beans.

Turn on your slow cooker and set it to low. Allow the chili to cook for 8 hours. Serve with sour cream, shredded cheese, sliced green onions, and tortilla chips.


Jalapeno Popper Dip

I originally wasn’t going to blog this recipe, but I changed my mind after some convincing from Jeff. As you can see from the photo above, this dip isn’t very aesthetically pleasing. The photos I took don’t look very appetizing, but believe me, it is delicious. Jeff and I pretty much demolished the entire casserole in one sitting… yeah, it was that good.

It’s all the components of a Jalapeno Popper but in dip form. It’s also ridiculously easy to put together, unlike actual Jalapeno Poppers, which requires all that oil for deep frying. So make this the next time you are craving Jalapeno Poppers but don’t feel like lugging out a gallon of oil. It’s especially perfect to munch on during the game (Go Lions!).

Jalapeno Popper Dip

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Adapted from Closet Cooking

  • 1 8-ounce package cream cheese (room temperature)
  • 1/2 cup mayonnaise
  • 3/4 cup grated cheddar cheese
  • 1 4-ounce can diced green chiles
  • 1 jalapeno pepper, chopped
  • 1/4 cup panko bread crumbs

Preheat oven to 375°F.

In a large bowl, mix together the cream cheese, mayonnaise, cheddar cheese, diced green chiles, and jalapeno. Pour mixture in a baking dish. Top with an even layer of panko bread crumbs.

Bake until the mixture is bubbling around the edges and golden brown on top, about 15-20 minutes.

Salsa Verde Carnitas!

I’m Filipina so that means that pork is basically a religion. I mean, come on, look at lechon! Whole roasted pig, the crispy, crunchy skin and the juicy, tender meat inside. What’s not to love about the pig?!? I may exaggerate a little but this recipe is seriously good and definitely curbed my craving for pork (I know what your thinking, get your mind out of the gutter!) and TexMex food. This recipe is adapted from Closet Cooking blog. This dude updates his blog almost every day. I don’t know how he does it but it definitely makes for an interesting read. Check him out!

Anyways, back to the pork. I served the carnitas in tacos but they would be awesome in a burrito. From the leftover carnitas I made a quesadilla and it was amazing! I could just sit with the bowl full of this stuff and eat it with a spoon…. but that’s just me. Definitely make this, it’s so good and really easy. I just put the pot on low and let it braise for several hours.

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