The Crock Pot COOKS!

Had a weekend of entertaining here at my house.  I love having people over but this time I needed some low maintenance type of cooking where I didn’t have to baby sit it.  Since it was cold here in North Georgia I decided to make chili.  This recipe I found was the bomb!  It’s called Salsa Chili and I found it in a book I purchased recently for convenience cooking.

Here’s the recipe. You’ll be amazed at all the different ways you can use your crock pot.  Pick up this book here and see how.  The title of the book is Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann.  It has over 350 recipes in it.  The thing that put it over the top was the Cilantro Cream.  WOW!  You can double the ingredients for a larger crowd. That’s what I did.

Salsa Chili with Cilantro Cream

COOKER:  Small or medium round or oval

SETTING AND COOK TIME:  Low for 7 to 8 hours, bell pepper and pinto beans added at 5 to 6 hours.

1 pound boneless beef chuck, tri tip (a triangular sirloin cut), or round steak, trimmed of excess fat and cut into bite-size pieces

1 large yellow onion, chopped

2 cloves garlic, finely chopped

1 tablespoon chili powder

2 teaspoons cumin

Two 16 ounce jars thick and chunky salsa, mild or hot

One 14.5 ounce can diced tomatoes, with their juice

1 medium size red or green bell pepper, seeded and chopped

One 15 ounce can pinto beans, rinsed and drained

Salt to taste

Cilantro Cream:

2/3 cup sour cream

1/4 cup minced fresh cilantro

2 tablespoons fresh lime juice

Warm corn bread for serving.

1.  Put the meat, onion, garlic, chili powder, cumin, salsa, and tomatoes in the slow cooker and stir to combine.  cover and cook on LOW for 5 to 6 hours.

2.  Add the bell pepper and pinto beans, season with salt, and continue to cook on LOW for another 2 hours.  The longer you let it simmer, the better it gets, within reason of course.

3.  To make the cilantro cream, combine all the ingredients in a small bowl, and stir until well combined.  Cover and chili until serving.  Serve the chili in bowls with a dollop of the cilantro cream and cornbread.

Here’s the corn bread I used.  You can find this recipe is another favorite book I picked up titled 500 Best Muffin Recipes by Ester Brody.

Bacon, Chive and Corn Muffins

1 pkg 12 oz corn muffin mix

2 tsp minced fresh chives or dried chives

Dash black pepper

1 egg

2/3 cup milk

1/2 cup crumbled crisp bacon

Preheat over to 400 degrees F

12 cup muffin tin, greased

1.  In large bowl combine corn muffin mix, chives and pepper.  Add egg and milk and mix according to package directions.  Fold in bacon.

2.  Spoon batter into prepared muffin tin. Bake in preheated overn for 15 to 20 minutes.  Serve hot.