Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, January 22, 2013

A Variety of Crockpot Beef Recipes: BBQ Chili and Beef Steak Fajitas

I am currently going through my internet articles and archiving them.  I thought I would post this one today that was published in August 2011 before I stick it in the archives.

You may have already seen these recipes on this blog but maybe not.  Here is the article:

Crockpots and Slowcookers are great for a wide variety of foods. These recipes highlight some of the variety of beef recipes that work great in your cooker. Chili is often considered a "crockpot recipe" but have you considered BBQ Beef Chili? This is a different twist to the traditional chili and is great for those game-watching parties. How about Beef Fajitas? Had you ever considered making them in your slowcooker? This recipe will win you over.
1 tsp canola oil
1 lb lean ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 small butternut squash, peeled and cubed
2 cans (15-oz) pinto or black beans, rinsed and drained
2 cups chicken broth or water
1 can diced chili-ready tomatoes
2/3 cup chipotle barbecue sauce
1/2 tsp salt
2 tbsp chopped cilantro
1/2 cup shredded cheddar cheese
Heat the oil over medium heat in a large nonstick skillet. Add the ground beef, onion, bell pepper, and garlic. Cook until the beef is browned, stirring to break beef apart; drain.
Place the beef mixture into a 5 to 6 quart slow cooker or crockpot. Stir in the squash, beans, broth or water, tomatoes, barbecue sauce and salt. Place lid on cooker and cook 4 to 5 hours on high or 8 to 10 hours on low. Before serving, stir the cilantro into the chili. Top bowls with the shredded cheese.

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1 (1 1/2 lb) beef flank steak
1 can (14.5-oz) diced tomatoes with garlic & onion
1 jalapeno pepper, seeded & chopped
2 cloves of garlic, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1 med onion, sliced
1 med green bell pepper, sliced into thin strips
1 med red bell pepper, sliced into thin strips
1 tbsp minced fresh cilantro
2 tsp cornstarch
1 tbsp water
12 (6-in) flour tortillas, warmed
3/4 cup sour cream
3/4 cup your favorite salsa
Slice the steak across the grain into thin strips and place in a 5-quart slow cooker. Add the tomatoes, with the liquid, jalapeno, garlic, coriander, cumin, chili powder, and salt. Stir to blend ingredients and then cover the cooker. Cook on low for 7 to 8 hours. Add the onion, red and green peppers, and the cilantro; cook another hour or until the meat is tender.
Combine the cornstarch with the water and stir until smooth. Gradually stir the mixture into the slow cooker. Cover and cook on high for 30 minutes or until slightly thickened. Using a slotted spoon, spoon about a half cup of the meat mixture down the center of each tortilla. Add a tablespoon of the sour cream and a tablespoon of salsa to each. Fold the bottom of the tortilla up over the filling and roll tortilla up.

Yield: 12 fajitas


Linda Wilson
You will find more of Linda's slowcooker and crockpot recipes at http://grandmasslowcookerrecipes.blogspot.com She also shares her large collection on old fashion recipes at http://grandmasvintagerecipes.blogspot.com


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