Sunday, 30 October 2011

Chili Today... and Chili Tomorrow

Victoria is cold and wet in the fall and all I want for dinner is something that's not a lot of work and will warm me up.

These two recipes do both for me. The first uses my favourite invention, the slow cooker, and the second is an easy recipe that makes a lot for even easier leftovers.

So I guess that means the title of this post should read "Pulled Pork Today, Chili Tomorrow, and More Chili After That". But that doesn't really have the same ring does it?

Let's start with the basic Pulled Pork with my quick BBQ sauce.

Pulled Pork

1 pork loin, about 2-3 lbs (or whatever will fit in your slow cooker)
1 pinch of salt and pepper
1/4 cup stock or water
1/2 cup BBQ sauce, purchased or my Easy 1 Minute BBQ Sauce (recipe below)

1. Place pork loin in slow cooker. Season with salt and pepper and pour stock or water around the bottom.

2. Turn slow cooker on low and leave for work.

If you're home, you can just leave it on for about 8 hours.

3. Remove from the slow cooker and shred with two forks. Cover with BBQ sauce and mix to combine.

4. Serve and enjoy with equally easy sides. Maybe some Braised Red Cabbage and quick microwaved baked potatoes.

Easy 1 Minute BBQ Sauce

1/2 cup ketchup
1/4 cup mollasses
1/4 cup black bean and garlic sauce
1 tablespoon hot sauce (add a little at a time to your taste)

1. Combine all ingredients in a bowl and you're done!

And now, since you're going to have leftovers anyway, let's make something special with them!

Southwestern Chili

1 large onion, peeled and diced
3 cloves of garlic, minced
1 tablespoon olive oil
3 stalks of celery, finely cut
1 large sweet potato, peeled and diced
3 tablespoons of chili powder
1 large can of diced tomatoes with juice
1 can of black eyed peas, drained
1 can of mixed beans, drained
1 can of tomato paste
1 1/2 cups of frozen corn
2 cups of leftover Pulled Pork
1 tablespoon vinegar
1 tablespoon brown sugar
1 pinch fo salt and pepper
1/4 cup plain yogurt (for garnish)
1/4 cup grated Cheddar cheese (for garish)

1. In a large soup pot add onions, garlic, and oil. Cook on medium heat until onions start to sweat, about 5-10 minutes.

2. Add celery, sweet potatoes, and chili powder. Stir to combine and quickly add tomatoes, beans, and tomato paste.

3. Let the chili simmer for about 10 more minutes.

4. Next, add pulled pork, corn, vinegar, brown sugar, and season with salt and pepper. Cook about 5 more minutes to let the corn cook through.

5. Serve in bowls with yogurt and cheese as garnishes. Enjoy!

Now dig in. You know you want to!

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