Chili Happening…

 Chili was happening last night as storms made their way through in advance of a cold front. 

Chili…

From my kitchen 

1-1/2 pounds. Ground Chuck

2 poblano peppers, chopped

1 bag of tri-color peppers & onion, chopped

1 tsp. Minced garlic

1 large plum tomato, diced 

1/2 cup chopped fresh cilantro

2 Tbsp. Chopped Chipotle peppers in adobo sauce

1 tsp. Cumin

1 tsp. Mexican oregano

1 tsp. Smoked paprika

1 tsp. Chipotle powder

2 Tbsp. Mexene chili powder

1-1/2 tsp. Kosher salt

1 tsp. Fresh ground pepper

4 bay leaves

2 cups beef broth

1 can petite diced tomatoes, no salt added

1 can dark red kidney beans, undrained

1 can light red kidney beans, undrained

1 can kidney/pinto beans in chili sauce, undrained

2 Tbsp double strength tomato paste

I cooked this in the Instapot Slow Cooker that has Sauté feature. In sauté pan, brown ground beef & drain. Add poblanos, tri-color peppers & onion. Sauté 10 minutes. Add plum tomato garlic & sauté 1 minute. Add seasonings, Chipotle peppers & sauté 1 minute. Add remaining ingredients. Cook in slow cooker on high for 4 hours. Remove bay leaves & serve. 

I like white rice with my chili. 

Optional: 

Tortilla chips

Fritos

Shredded cheese

& 

Cilantro

Diced onions or scallions

Hot sauce

Sheet Pan Meatloaf Dinner

 Sheet Pan Meatloaf Dinner

Meatloaf: 

1-1/4 lb. Ground Chuck 

1-1/4 lb. ground pork

1 pkg. frozen seasoning blend (onions, peppers, celery, parsley) 

2 eggs

1/2 cup half & half

1/2 cup ketchup 

2 Tbsp. Worcestershire 

1 cup Panko bread crumbs 

1 tsp. Each fresh ground pepper & Himalayan pink salt

Combine all ingredients in large bowl. Form into loaf across center of sheet pan. 

Gravy for topping…use 1 cup prepared mushroom gravy.

Potatoes: 

1-1/2 lbs. pounds Baby Gold potatoes, halved

2 Tbsp. Olive oil

1 tsp. Each fresh ground pepper & Himalayan pink salt

Toss together & place on foil sheet to one side of meatloaf. 

Greek Green Beans: 

1 lb. Fresh whole green beans

1 shallot sliced thin

3 plum tomatoes, Quartered

1 lemon sliced

S&P to taste 

1 Tbsp. Dried  Dill weed

1 tsp. Dried oregano

2 Tbsp. Olive oil 

Place green beans on foil sheet on other side of meatloaf. Top with shallots, tomatoes and seasonings. Drizzle with olive oil & juice of half the lemon. Place remaining lemon slices on top. 

Preheat oven to 375*. Bake for 1 hour or until meatloaf registers 165 degrees in center. 

Pour prepared mushroom gravy over & cook 10 minutes longer. 

Slow-Cooker Chicken & Dressing

The first time i made this it was a recipe using Stovetop Dressing mix. it also used a Cream of Soup. This is a revised version that i have since made. MUCH MIRE to my liking! Hope you enjoy!

Slow Cooker Chicken & Dressing Paula Smith 1-1/2 lbs. Chicken breasts 1 jar Batter Than Bouillon Chicken Gravy 8” skillet of cornbread, crumbled 2 slices loaf bread, crumbled 1/2 cup unsalted butter, divided 1 cup diced celery 1 cup diced onion 1 tsp. Salt 1 tsp. Fresh ground pepper 1 tsp. Poultry seasoning 1 heaping teaspoon Rubbed Sage 1/2 tsp. Dried Thyme 1 cup low sodium chicken broth Place Chicken in crockpot. Pour jar of Chicken gravy over the chicken. Crumble cornbread & loaf bread in mixing bowl. Using 4 Tbsp. Of butter, sauté the celery & onions until starting to get tender. Add the seasonings. Mix with the crumbled breads & spoon into the crockpot. Pour the broth over the dressing. Slice the remaining butter & place on top of dressing. Cook on low 4-5 hours.