I made some chili in our Crock Pot this weekend that came out pretty tasty. Here’s the recipe I ended up using, a modified version of Beef Chili with Chipotle Chilies and Cilantro that adds beans and substitutes green chiles for the chipotles (I’m not a big fan of those):
3 pounds lean ground beef
3 cups chopped onions
4 tablespoons ground cumin
4 tablespoons chili powder
2 1/2 tablespoons garlic powder
1 small can chopped green chiles
3 1/2 cups (or more) water
1 cup finely chopped fresh cilantro
1 14.5oz can of red beans
1 14.5oz can of pinto beans
Grated cheddar cheese
Additional chopped onion
Basically, you throw everything in the first list into the slow cooker and cook it on high for 4 hours. Top with additional onions, cheddar cheese, and/or sour cream as desired, and enjoy!
The lastest result of my standing around in a grocery store fumbling with my cell phone was Salmon with Sweet Chili Glaze. I used some wild-caught Sockeye salmon filets from Hannaford, mostly because they looked a lot better than the standard 6oz servings of ‘salmon’ you get in most supermarkets. Despite having some really nice salmon, the store seemed to be out of snap peas, and the pea shoots called for in the recipe were definitely not to be found. I substituted a healthy serving of snow peas instead, which worked pretty well, although their slightly bitter taste was a bit stronger than I would’ve liked. All in all, this was pretty tasty (the salmon glaze is really delicious), but I think I’ll wait until spring when tasty salmon and a wide range of veggies are both available before I make it again.