Favorite Fall Slow Cooker Recipe
September 19, 2013
One thing I miss the most about living up north is the change of seasons. It isn’t quite the same in Florida to experience “Fall" so we go all out here with decorating for Halloween and Thanksgiving. We also celebrate with food and beverages such as apple cider, chili, slow cooker chicken and other festive fall recipes.
For us going back-to-school symbolizes the end of summer as we start transitioning not only our home décor and food, but also our garden. The time we spend planting new crops, getting into the homework grind, and preserving our summer harvests doesn’t leave a lot of time for cooking. Wouldn’t you agree?
With time limitations in mind our Fiesta Chili is perfect. You can use all your leftover meats from the week such as your slow cooker pork leftovers, chicken, ribs, or whatever you find in the fridge. Throw everything in the slow cooker for the day and later that evening you have one of the most flavorful chili dishes you have ever experienced….it is like a Fiesta in your mouth!
Prep Time: 30 minutes • Cook Time: 6.5 hours • Serves: 8
1½ lbs. of ground beef
2 cups leftover meat (we used smoked brisket, pork ribs, and smoked ham), julienned
1 large onion, chopped
6 – 8 garlic cloves, chopped
8 mini-sweet peppers, chopped
5 tomatillos, chopped
1 can (28 oz.) Italian style peeled tomatoes
3 Tbsp. of tomato paste
¼ cup of TACO BELL® Hot Restaurant Sauce
1 can (15 oz.) pinto beans, drained
1 can of American-style lager beer
½ cup cilantro, chopped
½ cup green onions, chopped
3 Tbsp. chili powder
1 Tbsp. ground cumin
2 tsp. oregano
¾ tsp. ground pepper
¼ tsp. cinnamon
1 tsp. ground Chipotle Chile
1 Tbsp. sugar
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
Sour Cream (optional)
COOK ground beef until done and drain well. Add to slow cooker. Add leftover meats of your choice. We recommend at least some smoked meats such as ham for flavor. You can use chicken, ribs, etc. We do not recommend seafood.
ADD onion, garlic, peppers, tomatillos, canned tomatoes, tomato paste, TACO BELL® Hot Restaurant Sauce, drained beans, and beer. Mix thoroughly.
ADD half the cilantro (put aside remaining cilantro for garnish) and juice of lime.
ADD dry ingredients (chili powder, cumin, oregano, pepper, cinnamon, Chipotle Chile, and sugar). Let cook on high for 1 hour then reduce to medium for 5 to 6 hours.
GARNISH with 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, cilantro, chopped green onion, and a dollop of sour cream.
For more recipes and ideas, visit my blog at Life with Lisa.