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.

Saturday, August 15, 2015


This chili recipe is really different as it uses ground pork, ground beef, and butter beans.

1 cup low-sodium beef broth
1 cup tomatillo salsa
1 large green bell pepper, seeded and diced
1 large yellow onion, diced
3 garlic cloves, minced
1 tsp cumin
1 tsp ancho chili powder
3/4 tsp salt
1 lb ground pork
1 lb ground beef
1 can butter beans, rinsed and drained
1/4 cup chopped fresh cilantro
sliced green onions or scallions, lime wedges, sour cream for toppings, optional

Combine the broth, salsa, onion, bell pepper, garlic, cumin, chili powder and salt in a slow cooker. Crumble in both meats; stir to mix well.

Place lid on cooker and cook on high for 6 hours or on low 8 hours.

Break up the meat with a wooden spoon, if needed.

Stir in the beans and cilantro.

Dip into individual bowls for serving and top with the toppings, if desired.

NOTE: This is a high protein, low carb dish making it a good diabetic recipe.

Note: File Photo 

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