This page is for everyone who loves food. If you love to cook, love to eat, love to talk about recipes, this is your page. Regardless of your cooking skill level there will be recipes here for you, and feel free to share your own here as well.
Here is a very easy recipe that you can set and forget while you are away at work to be able to enjoy a nice warm dinner after a long day. This is also a good recipe for almost any cool weather occasion. I had kinda had it with regular meat chili no beans, or the regular chili with beans they seemed a bit boring. I love a good verde sauce and decided to play around a bit with a recipe to make it more like a suiza or white bean verde chili. I hope you enjoy this recipe as much as I do. YUM!
2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound boneless skinless chicken breast, medium dice
4-6 cups chicken broth, use the 4 if you want a thicker chili
1 can green enchilada sauce, or verde sauce
1 /2 cup chopped sweet onion
1/2 cup of Mexican or Fiesta cheese blend
1/2 cup frozen sweet corn
1 poblano charred, roasted over flame on gas stove, seeded and diced
1-2 Tablespoons of rinsed, patted dry, and fine chop of fresh cilantro
2 teaspoons of chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano leaves
** You can use a cooking spray to lightly coat your Crockpot for easier cleanup.
Drain and rinse your beans and then add all ingredients to crock pot except the cheese and cilantro you will add just before serving to help thicken the sauce. If you want a little thicker chili add less broth or you can add more cheese if you wish and then garnish with the fresh cilantro and onions and a squeeze of fresh lime juice.
Cover; cook on LOW 8 hours or on HIGH 4 hours. If cooking on high you will need to check the water level and make sure that it does not overcook the beans and totally remove all the broth so that it burns, and make sure to stir it occasionally if you are cooking at the higher setting. Enjoy!!!
You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.
I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.
When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!
3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag
1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!