Slow Cooked Chili

1 1/2 tablespoons vegetable oil 1 pound stew beef, cut into 1/4-inch cubes 4 tablespoons chili powder 1 teaspoon cumin 2 tablespoons flour 1 large onion, chopped 4 to 6 cloves garlic, minced 1 small green or red bell pepper, chopped 1/4 cup chopped fresh parsley 16-ounce can black beans, drained and rinsed 16-ounce can red kidney beans, drained and rinsed, or 1 can chili beans with sauce 28-ounce can diced tomatoes 1 1/2 cups beef broth 2 tablespoons barbecue sauce (Omit if using chili beans) 3/4 teaspoon salt 1 Jalapeno, diced small 1 tbsp Hot Sauce 1 small can tomato paste Sour cream, chopped fresh parsley, or chopped red onion for garnish

Step 1 
Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more. 

Step 2 
Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.

Cilantro Rice

1 cup rice

2 cups chicken broth

zest of 1 lime

1 tsp salt

3 Tbsp chopped cilantro

Cook the rice, broth, salt and lime in a rice cooker.  When it is done, stir in the cilantro.  Great in burritos

Rosemary Teriyaki Pork Chops

Dry Rub:

Rosemary

Garlic Powder

S&P

Glaze:

1/2 cup soy sauce

2/4 cup ketchup

3/4 cup honey

2 cloves garlic

1/4 tsp tabasco or a few red pepper flakes

Dry-rub the pork chops and grill the chops until they reach 155*.  Reserve 1/3 of the glaze to serve at the table.  Use the rest of the glaze half-way through the cooking and glaze at the end of the cooking.   

Apple Pork Chops

4 boneless pork chops

2 tbsp canola oil

1 large onion, sliced and separated into rings, about 1 cup

1 tsp dried marjoram, crushed

4 tsp coarse-grain brown or dijon mustard

2 fuji apples, cored and cut into wedges

Season pork with S&P.  Heat oil in large skillet over medium-high heat.  Brown chips in oil for 4 min, turning once.  Remove chops and cook onion rings in reserved drippings over medium heat for 4-5 min until crisp-tender.  Reduce heat to medium-low.  Sprinkle onions with 1/2 the marjoram, place the chops on the onions.  Spread the chops with the mustard and top the chops and onions with the apples and remaining marjoram.  Cover and cook until the pork reaches 155*, about 5-6 min.  

Cilantro Pesto Chicken

1/4 cup lime juice

1/4 cup soy sauce

1 Tbsp sesame or canola oil

1 tsp. chili powder

1 lb chicken tenders or breasts

2 cups loosely packed cilantro leaves

2 green onions, sliced

2 Tbsp toasted sesame seeds

Mix the first 4 ingredients together and take out 2 Tbsp of the marinade to save later for the cilantro pesto.  Marinate the chicken for at least 20 min, up to 2 hours.  Grill the chicken.  Mix the rest of the ingredients along with the 2 tbsp reserved marinade in the food processor until somewhat smooth.  Top the chicken with the pesto.  

Cocoa Pullled Pork/Beef

2 Cups Salsa

2 Tbsp Chili Powder

2 Tbsp Oregano

2 Tbsp Cocoa

1 tsp Salt

Mix together in the crock pot and add a 2lb boneless pork butt or shoulder or a pot roast.  Cook on high 5-6 hours.  Shred pork and mix in with the remaining liquid.  Use in tortillas, I use Cilantro Rice, black beans and cheese along with a good squeeze of lime and fresh cilantro.  Super yummy and makes a lot!