WELCOME

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 27, 2015

SPICY TOUCHDOWN CHILI

This is a recipe I got from an old TOH. It was sent in by a guy from Oklahoma. Note: This recipe calls for a can of beer.



  • 1 pound Jimmy Dean® Premium Pork Sausage Roll
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (10 ounces each) diced tomatoes with mild green chilies, undrained
  • 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
  • 1/4 cup chili powder
  • 1/4 cup chopped pickled jalapeno slices
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 3/4 teaspoon cayenne pepper

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
  • Stir in remaining ingredients. Cook, covered, on low 4-5 hours. Yield: 12 servings (3 quarts).


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