Wednesday, April 17, 2013

Chili with Jalapeno

Chili with Jalapeno

We are still on a roller coaster weather ride in the midwest.  One day I'm trying to grill out and the next day I'm looking for some comfort food.... what's up with that?  Ugh - we are leaving for FL in T minus 1 day (not that I'm counting or anything!)  I'm really looking forward to some warmth and seeing something shiny in the sky...

But let's get back to dinner....  What I did like about this recipe is after browning the meat, all ingredients can be tossed in the slow cooker and left to do its thing for about 4-5 hours.  Also, The DIY Guy and I really like corn bread so I bought a mix and made us a batch along with some honey butter (just take some soft butter and swirl some honey in---I love this!)  Great meal and perfect for the chilly weather we have been having.

Chili with Jalapeno Serves: 12 Calories: na Prep Time to Table: 20 prep plus slow cooker time
Recipe : adapted from Taste of Home

- 1 lb ground pork
-1 lb ground beef
-2 cans of dark red kidney beans
– rinsed and drain
-1 can tomatoes with garlic and onion, undrained
-1 can tomatoes with lime and spices, undrained
-1 can diced tomatoes, undrained
-1 can beef broth
-1 can (8 oz) tomato sauce
-4 T chili powder
-1 T cumin
-1 Tsp salt
-1 jalapeno pepper diced

1. In large skillet, cook beef and pork until no longer pink, drain and add to slow cooker
2. Add remaining ingredients and cook on high 3-4 hours Notes: may top with cheese, sour cream if desired

1 comment:

  1. We have had snow this week! So this look perfect. Slow cooker meals are the best.


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