Chili Cook Off Part 1: Chili Verde

I am so excited to share this recipe with you! It is one of my all time favorites--so different, yet so yummy.  If all chili were as delicious as this, I'd be a chili freak like my husband.

This recipe calls for pork, which I LOVE! I always get whatever is on manager's special or on sale at the market that week...this time I happened to get bone-on thin chops.  I don't even bother to take the meat off the bone--I just let it cook low and slow and the meat will just fall off! Remove the bones before serving! What I think was even better about the recipe this time was that I made it in the crock pot! I have adapted the original recipe slightly and I know it's one that I will continue to make for years! I hope you enjoy it as much as I do!

Chili Verde
{serves 6-8}
2 lbs pork
1 cup onion, chopped
16 oz chicken broth
1 1/2 tsp garlic powder
1 tsp celery salt
1 TBSP cornstarch
1/2 tsp oregano
1 TBSP cumin
1 TBSP jalapeno
4 TBSP chopped cilantro
1/2 TBSP chili powder
10 oz green enchilada sauce
21 oz canned green chiles (chopped or diced)
1 16 oz jar of salsa Verde
salt and pepper to taste

Instructions:
1. Brown pork in large pot; remove from pot.  Add onion, saute for 2 minutes.
2. Add chicken broth and simmer for 1 hour (stir so meat does not stick to bottom).
3. Add spices and cornstarch; simmer for additional hour (keep stirring).
4. Add enchilada sauce, chiles and salsa.  Simmer for 45 minutes.
5. Remove pork bones and serve hot! ENJOY!

Crock Pot Instructions:
1. Line Crock Pot with liner.
2. Brown pork in pan and add to crock pot.
3. Saute onions for 3-5 minutes and add to crock pot.
4. Add chicken broth and cover; cook on low for 3 hours.
5. Add remaining ingredients and cook for 2 more hours on low heat.
6. Remove bones and enjoy!

(original recipe: Favorite Family Recipes 2012)

TO FREEZE:
1. Make chili verde according to directions above.
2. Allow to cool completely, divide into gallon freezer bags.
3. Label and freeze.

TO EAT:
1. Thaw completely.
2. Reheat over low heat in a sauce pan on stove, stirring often.
3. ENJOY!

Stay full!

Freezer Friendly Chili Cook-Off!

When the temps start to drop, I can't think of a better place to be than my kitchen.  Ok, so maybe I'd rather be on a plane to Mexico, in a cozy ski chalet, or snuggled up in my bed - but you know what I mean ;).

                 Ah, my happy place!

The perfect one pot meal for cooler Fall days has to be chili.  I'm actually not a fan of the traditional tomato/beef based version, but I love twists on the classic recipe.  So Meg Lopez, Angela, and I decided to have a chili cook-off, testing out a few non-traditional chili recipes and tweaking them as we go.  Here's what we have cooking for the week ahead:

Chili Verde - Meg Lopez's BEST freezer meal to date ;)

Turkey and White Bean Chili - Angela will be testing this one.

Italian Chili - I'll attempt this one using a mix of sausage, beef, and peppers.

We'll be making them this week for our families so stay tuned for pics, recipes, and, of course, freezing guidelines.  What's your favorite chili recipe?  How do you like to eat your chili?  Here are some of our favorite things to do with chili:

• Dice potatoes into small chunks and roast with salt and pepper.  Once browned and crispy, place them at the bottom of your bowl and top with a few spoonfuls of chunky chili. 
• Make baked potatoes for dinner and top with hearty chili.  It's a meal that will stick to your ribs. 
• An easy freezer meal and delicious casserole, try a corn bread chili bake.
• No time?  Try your chili in the slow cooker. 

In case you're a fan of traditional chili, here's a recipe you'll want to try.  

Angela’s Classic Chili 
 Serves 4-6 
Slow cook- 4 hours on HIGH or on 6 hours on LOW 

Ingredients:
1 ½ pounds lean ground beef 
2 small onions, finely chopped 
1 yellow bell pepper, chopped 
3 cloves chopped garlic 
2 cans (15.5 oz) kidney beans, drained 
1 can (14.5 oz) diced tomatoes 
1 can (8oz) no salt added tomato sauce 
1 cup low-sodium chicken stock or broth
3 tablespoons chili powder 
1 teaspoon ground cumin 
1 teaspoon dried oregano
 ½ teaspoon salt 1

Combine beef, onions, pepper, garlic, beans, tomatoes, tomato sauce, broth or stock, 2 TBS of chili powder, ½ tsp ground cumin, ½ tsp oregano all in the slow cooker. Cover the cooker and cook on HIGH for 4 hours and LOW for 6 hours. 2. After cooked for the desired time, stir in remaining 1 TBS chili powder, ½ tsp ground chili powder, ½ tsp ground cumin, ½ tsp dried oregano and ½ tsp salt. Serve Warm and Enjoy!!! You can always substitute lean ground beef for ground turkey or chicken and small white beans (navy beans) for kidney beans. It tastes great either way!

To Freeze:
Cool chili completely and ladle into freezer safe plastic bags and seal.  Lay flat and place in freezer.

To Reheat:
Defrost in the refrigerator overnight (sometimes can take 24 hours).  Reheat on the stove top in a sauce pan or in the microwave.  Heat until until boiling and chili has reached 165 degrees.