Slow Cooked Chili Recipe : Solar Cooker Material : Bistro Cookbook.
Ingredients 1 lbs. Stew Meat 2 16.5 oz cans chili beans in sauce 2 16.5 oz cans stewed tomatoes 1 large onion, diced 1 red jalapeno pepper, diced 1 bunch cilantro, chopped 1 lime, juiced 1 T chili powder 1 T garlic powder 1 t cinnamon Dash of oregano Dash of turmeric salt & pepper to taste your favorite hot sauce to taste Beef Rub 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper Prepare beef rub. Add rub to a plastic bag, add beef and coat well. Let marinate in fridge for at least 30 minutes. Cook beef in a dry saute pan until well browned. Place beef in slow cooker or large stew pot. Add a small amount of oil to saute pan and cook onion and jalapeno over high heat for 3-5 minutes. Add to beef. Add cans of stewed tomatoes and chili beans. Season mixture with oregano, chili powder, garlic powder, turmeric, cinnamon, salt and pepper and hot sauce. Add chopped cilantro and lime juice. Bring to a slow boil and reduce heat to low. Allow to cook for several hours. The lower and slower you cook, the better your chili will be.Slow Cooker Mexican Chicken Tostadas
Ingredients: 1 large jalapeno chili, finely chopped 10 cloves garlic, finely chopped 2 tablespoons Mexican chili powder 2 tablespoons olive or vegetable oil 2 tablespoons lime juice 2 teaspoons salt 2 packages (1 1/4 pounds each) boneless skinless chicken thighs 1 package (4.8 ounces) tostada shells (10 shells) 1 cup shredded lettuce 1 cup shredded Cheddar cheese (4 ounces) 3/4 cup Old El Paso® Thick 'n Chunky salsa 1/4 cup sour cream Directions: 1. Mix jalapeno chili, garlic, chili powder, oil, lime juice and salt in 3- to 4- quart slow cooker. Add chicken; coat with oil mixture. 2. Cover and cook on low heat setting 8 to 10 hours. 3. Remove chicken from cooker; place on cutting board. Shred chicken, using 2 forks. Return chicken to cooker and mix well. Using slotted spoon to remove chicken mixture from cooker, place 1/3 cup chicken mixture on each tostada shell. Top with lettuce, cheese, salsa and sour cream.
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