Frito Pie, Tacos in a Bag, Walking Tacos – no matter what you call them I bet you haven’t tried Cheetos Walking Tacos before and it’s high time you changed that.

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I recently had a discussion with a friend of mine (born in Colombia and has also lived in Europe) about how eating while on the go is a very American concept. Many other countries would never dream of rushing a meal but here in the US, where being overworked is a virtue, it is a necessity – a way of life. (But I am in no way praising this fact.)

This discussion started when I mentioned I was going to make walking tacos with Cheetos instead of Fritos (much like my Cheetos salad instead of Doritos) and my friend had not heard of such a thing. To be fair it is quite the American dish to begin with: Fritos corn chips topped with taco meat, lettuce, cheese, sour cream, and any of your other favorite taco toppings. I’ve also seen recipes for Doritos walking tacos.

Walking tacos are aptly named by the ease at which you can walk around with it, hang out around a campfire, or tailgate for a game, without the need for plates and little mess to clean up. They are also sometimes called tacos in a bag, or Frito pie. Whatever you call it, I associate it most with fair-type food, where you are indulging in something nostalgic while enjoying some other kind of entertainment at the same time, which often requires being mobile.

With today being #NationalCheeseDoodleDay , I decided it was time to make a Cheetos version of this American delicacy. If it’s good on Fritos and Doritos, why not another cheesy corn chip-like item to serve as the vessel? Surely more cheese cannot be detrimental to the integrity of the walking taco and I was correct. Which means if you liked this recipe you should also check out my Cheetos Pie!

What are Cheetos Walking Tacos made with?

• Cheetos
• Ground Beef
• Onion
• Taco Seasoning
• Died Tomatoes with Chiles
• Kidney Beans
• Shredded Cheese
• Lettuce
• Sour Cream

Don’t have anywhere to go? Just dump the Cheetos out onto a ::gasp:: plate and assemble with your favorite toppings.

Check out a couple of my other blogger buddies that are also celebrating #NationalCheeseDoodleDay !

• Cheetos Cheddar Beer Bread by Sweet ReciPEAs
• Flamin’ Hot Cheeto Mozzarella Sticks by Jen Around the World

CHEETOS WALKING TACOS

Print

Yield: 6 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Tbsp olive oil
• 1 small yellow onion, chopped (about 1/2 cup)
• 1 lb. ground beef
• 2-1/2 Tbsp taco seasoning
• 1 (14 oz.) can kidney beans, drained
• 1 can (10 oz.) diced tomatoes and green chiles
• 6 snack sized bags of Cheetos bags
• 2 cups shredded Mexican cheese blend
• 2 cups shredded lettuce
• 3/4 cup sour cream
• Jalapeno slices, for garnish (optional)

Directions

1. In a large skillet pan over medium heat, add the oil until hot. Add the onions and saute until softened, about 5 minutes. Add the ground beef, breaking up with a spoon as it cooks, until no longer pink, about another 5 minutes. Drain excess fat.
2. Stir in taco seasoning, kidney beans, and tomatoes to the skillet. Cook, stirring occasionally, until heated through.
3. To assemble, slice open the longer side each Cheetos bag*. Fill each bag about 2/3 full with meat, top with cheese, lettuce and sour cream. Garnish with jalapenos if desired. Serve immediately. 

Notes

*Alternatively you could dump each into a shallow bowl and assemble with toppings.

Source: Adapted from NeighborFood and Taste of Home.

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The warmth and smokiness of mole in the form of a chili – what’s not to love about that?

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I hope you guys are ready for yet another themed recipe week because this week is CHOCTOBERFEST! Yes, an entire week dedicated to chocolate.

Now, if you know me you would ask, “Erin, why are you excited about Choctoberfest when you don’t even really like chocolate?” And I would have to admit that while true, I do enjoy chocolate paired with other things (particularly peanut butter). There’s nothing that says I have to have chocolate on chocolate action. 

So what did I start with? Chili made with chocolate!

I’ve actually made chili with chocolate before (and I’m no where near the first to do so), but I did also add peanut butter because I was feeling wild and crazy for #PBchocSat last year. (Which BTW I have been slacking even since I found out the season will actually start on Oct 24 so stay tuned!)

I have to admit, my dad’s classic chili will always be my go-to chili. But I love to play with other flavors and with chocolate on the mind I came up with this mole version and I was very pleased with how it turned out!

I shouldn’t be surprised given that I based it off the same recipe, but I added mole paste, cocoa powder, and even a little bit of minced up raisins. I promise you cannot tell they’re there, I asked Bob if he could identify any foreign bodies/flavors. What you do taste is a chili with a different kind of warmth other than the usual spice and a a bit of smokiness. Nothing wrong with any of that!

Scroll to the bottom of this post for more chocolate recipes but also remember to enter our self-hosted giveaway! Yes, we literally funded our own giveaway, no sponsors involved, just so we can brighten at least one persons day… in case a week full of chocolate doesn’t do the trick.

Four years ago: White Chocolate-Raspberry Eyeball Cupcakes

Five years ago: Fig, Prosciutto & Arugula Pizza

Six years ago: Apple Cinnamon Peanut Butter Bagel Bites

Seven years ago: Peanut Butter Baklava Bars

Eight years ago: Pork Chops with Pineapple Fried Rice

Nine years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

HOLY MOLE CHILI

Print

Yield: 6-8 servings Cooking Time: 3 Hours 10 Minutes 3 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Scant 1/4 cup olive oil
• 1 medium onion, chopped
• 3 lb. beef chuck steak, excess fat trimmed and cut into 1/4-inch cubes (I do half chuck pieces and half ground)
• 1/4 cup finely chopped raisins
• 3 Tbsp ancho chile powder (or regular chili powder)
• 2 Tbsp mole paste
• 2 Tbsp cocoa powder
• 2 Tbsp fresh Mexican oregano (or 2 tsp dried regular)
• 2 tsp cumin
• 2 tsp salt
• 1 bottle beer (try Modelo Negra)
• 2 (10.75 oz.) cans condensed tomato soup
• 1 (15 oz.) can tomato sauce
• 1 (15 oz.) can fire roasted tomatoes
• 1 (12 oz) can tomato paste
• 2 (15 oz.) cans kidney chili beans
• 1 poblano pepper, charred and chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Preferred hot sauce (optional)

Directions

1. In a large pot over medium heat, cook onion in olive oil until tender. Add meat and brown*. Add all the seasonings and stir until evenly distributed. Add all remaining ingredients except beans, pepper, and cheese. Thoroughly mix and reduce heat to medium-low. Simmer uncovered, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
2. Add beans, pepper, and cheese. Simmer for another 15 minutes. Add hot sauce if desired to taste. Serve with additional cheese on top and with yellow tortilla chips.

Notes

* Alternatively, transfer meat-onion mixture to a slow cooker, mix all but the beans, pepper, and cheese, and set on low for 6-8 hours

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This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These slow cooker kidney beans when served over rice are basically like a curried version of red beans and rice. 

When I crave certain things, I tend to go overboard. As you can probably guess I have been on a curry kick lately as this is my second recipe featuring curry seasoning, and after this I am eyeing a slow cooker vegetable curry.

I simplified things this time and just made a tomato curry sauce to slow cook the kidney beans. But fun fact, the beans are technically already cooked. One thing I didn’t know about dried red kidney beans is that not only do you need to soak them overnight, but you have to cook them before again cooking them in your preferred dish. Not only will they be a better consistency, but they are easier for your body to digest.

After simmering away in the slow cooker these beans are perfect served over rice, like curries red beans and rice. I even added a Rhodes Texas roll on the side.  Which BTW freezing raw dough, letting it rise, and then baking it might be the next best thing to making it fresh yourself.

One blogger even shared a recipe to make the rolls themselves in the slow cooker on Monday! Check out what other goodness people are whipping up today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday’s Slow Cooker Recipes

• Green Chile Slow Cooker Cheese Tortellini by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Slow Cooker Amish Chilly Day Soup by Frugal & Fit
• Slow Cooker Baked Ziti by Blogghetti
• Slow Cooker Kidney Bean Curry by The Spiffy Cookie
• Slow Cooker Cheesy Herb Dinner Rolls by Kate’s Recipe Box
• Slow Cooker Chinese Barbecue Pork {Char Sui} by Karen’s Kitchen Stories
• Slow Cooker Cowboy Beans by Cheese Curd In Paradise
• Slow Cooker Fiesta Chicken Sandwiches by Palatable Pastime
• Slow Cooker Greek Gigantes by A Kitchen Hoor’s Adventures
• Slow Cooker Pizza Dip by Family Around the Table
• Slow Cooker Red Beans and Rice by Hezzi-D’s Books and Cooks
• Slow Cooker Sausage Pasta e Fajioli Soup by Savory Moments
• Southwest Slow Cooker Pasta by A Day in the Life on the Farm
• Winter Bread Pudding by The Freshman Cook

Three years ago: Weekly Meal Plan: 4

Four years ago: Strawberry Glazed Meyer Lemon Blondies

Six years ago: Skillet Lasagna

Seven years ago: Chili-Lime Roasted Butternut Salad

SLOW COOKER KIDNEY BEAN CURRY

Serves 6

Ingredients:

2 cups Camellia dried kidney beans, soaked overnight, rinsed and drained

2 Tbsp olive oil, divided

1 Tbsp whole coriander seed

1 tsp whole cumin seed

1/2 tsp dried mint

1 (15 oz. can) whole peeled tomatoes

2 cups vegetable broth

1 small yellow onion, diced

4 cloves garlic, minced

1 tsp garam masala

1 tsp paprika

1 tsp freshly ground black pepper, plus more to taste

1 tsp salt, plus more to taste

1/2 tsp turmeric

Pinch cayenne

Rice, to serve

Directions:

1. In a large pot over medium-high, add kidney beans and enough water to cover them by 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add coriander and cumin and cook for about a minute or until the aromatic and a shade darker.
3. Add mint and tomatoes with juices to the pot, mashing them to break apart. Cook, stirring occasionally, for 7 minutes or until broken down and saucy. Stir in vegetable broth, remove from heat, and allow to cool for 5 minutes before transferring to a blender to blend until smooth, making sure to vent (alternatively, leave in pan and use an immersion blender). Transfer to the bowl of a slow cooker.
4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add onion and cook for 5 minutes, stirring occasionally, until softened and golden. Add minced garlic and cook 1 minutes or until fragrant. Stir into slow cooker.
5. Add onions, kidney beans, and remaining seasonings to the crock pot. Stir, cover, and cook on high for 3-4 hours or low 6-8 hours. Adjust seasonings to taste.
6. Serve over rice.

Source: Adapted from The Curious Chickpea.

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Contest runs 1/20/2020 at 12:00 a.m. till 1/27/2020 at 11:59 p.m. 

The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #NationalSlowCookerMonth bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. 

This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #NationalSlowCookerMonth posts or entry. Thank you to our sponsors Banza, Camellia, and Rhodes for providing prizes

This vegetarian roasted butternut squash stew will warm you up and keep you satisfied long after it’s gone.

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I totally stole the idea for this soup from The Kitchen here in Columbus. I went to a Wine-or-Treat event at which a “Boo Stew” was served and I kid you not I ordered two bowls because it was so stinking good. I immediately sought down its creator and pleaded for the recipe. While she hadn’t written it down, she told me how she made it while I quickly took notes. No measurements, just a list of ingredients and a general order in which they were added. So when I took to making this stew at home I tinkered with the seasonings. ingredient quantity, and liquid volume until it matched my taste bud memory of it.

This hearty and flavorful stew may be full of some unsuspecting items such as green beans and pumpkin puree but I promise the flavors all pair so incredibly well together you’re going to wish you made a double batch (and adding a bigger pot to your wish list). And while I highly suggest roasting your butternut squash, if you’re feeling lazy you could also just add it along with the liquids, cooking until tender.

Four years ago: Lavender White Chocolate Chip Cookies

Five years ago: Christmas Wreath Pizza Ring

Six years ago: Eggnog Snickerdoodle Blondies

Nine years ago: Brownie Covered Oreo Pops

ROASTED BUTTERNUT SQUASH STEW

Print

Yield: 8 servings Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 lb. butternut squash, peeled, seeded, and cubed
• 1/4 cup olive oil, divided
• 1 medium onion, diced
• 3 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 (32 oz.) cartons of low sodium vegetable stock
• 2 (15 oz.) cans stewed tomatoes, chopped
• 2 cups pumpkin puree (or a 15 oz. can)
• 2 cups fresh corn kernels (or a 15 oz. can)
• 2 cups fresh green beans, trimmed and cut into 2-inch pieces
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 (15 oz.) can cannelini beans, drained and rinsed

Directions

1. Preheat oven to 400F. Line a baking sheet with foil, spread cubed butternut squash on pan, toss with 2 tablespoons olive oil, and spread in a single layer. Roast squash for 25-30 minutes, or until fork tender, flipping halfway through.
2. Meanwhile, in a large pot over medium heat, add the remaining olive oil. Saute onion and celery for 5 minutes or until tender. Add garlic, chili powder, cumin, salt, and pepper and cook for 1 more minute. Add stock, tomatoes, pumpkin, corn, and green beans and bring to a boil. Reduce to a simmer and cook for 30 minutes.
3. When the butternut squash is done, add to the pot along with the beans. Cook until heated through, about 5 minutes. Season to taste and serve.

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If you are going to take away the meat from my chili you better be able to back it up. This vegetarian bean chili is the next best thing. 

It’s that time of year… chilly chili time! While my go-to chili will always be my dad’s, if I need a vegetarian option this recipe is also exceptional. It involves a variety of canned beans and a lot of vegetable chopping in the beginning (can use a food processor to speed things up), but once it’s in your slow cooker there’s nothing left to do but go about your day and come home to dinner.

Since today is a Saturday that also means I snuck peanut butter and chocolate in there as well for #PBchocSat! The Ohio State Buckeyes are at home against the Wisconsin Badgers today at noon and it’s our toughest match up yet. But I have faith in my team, especially since it’s on our own turf (literally). But just in case I have this comforting chili to take care of my nerves.

Welcome to our #ChiliCookOff! 

We have delicious recipes from across the country to get your chili making to the next level of delicious!

• Slow Cooker Taco Chili by Cheese Curd In Paradise
• White Bean Turkey Chili by Sweet Beginnings
• Frito Pie Chili by Karen’s Kitchen Stories
• Slow Cooker Vegetarian Buckeye Chili by The Spiffy Cookie
• Sweet Hot Pepper Jelly Ground Beef & Bean Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Steak Fajita Chili by A Day in the Life on the Farm
• Garden Fresh Chili by Hezzi-D’s Books and Cooks
• BBQ Beef Brisket Chili by Palatable Pastime
• Slow Cooker Classic Chili Recipe by Our Crafty Mom
• Slow Cooker Buffalo Chicken Chili by Kate’s Recipe Box

Three years ago: Chocolate Pumpkin Sheet Cake with Almond Butter Frosting

Four year ago: Beet Biscuits

Six years ago: Sea Salt Pumpkin Peanut Butter Cups

Eight years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

SLOW COOKER VEGETARIAN BUCKEYE CHILI

Serves 8-10

Ingredients:

1/4 cup olive oil

4 medium onions, chopped

4 cloves garlic, minced

4 celery stalks, chopped

4 red, yellow and/or orange bell peppers, seeded and chopped

1 (15.5 oz.) can black beans, rinsed & drained

1 (15.5 oz.) can cannellini beans, rinsed & drained

1 (15.5 oz.) can pinto beans, rinsed & drained

1 (15.5 oz.) can kidney beans, rinsed & drained

1 (14.5 oz.) can of diced tomatoes

1/2 cup unsweetened natural peanut butter

1/4 cup chili powder

2 Tbsp cocoa powder

2 Tbsp dried oregano

2 tsp salt

2 tsp ground cumin

1/2 tsp ground black pepper

2 Tbsp distilled white vinegar

1 Tbsp hot sauce (optional)

Directions:

1. In a large skillet over medium-high heat, warm the olive oil. Add the onions and garlic sauté until softened, about 5 minutes.
2. Add the peppers and celery and sauté until tender, about 5 minutes.
3. Set your slow cooker to low. Add the sauteed vegetables and remaining ingredients. Stir to combine and cover. Cook on low heat for 6-8 hours.

Source: Adapted slightly from A Side of Sweet.

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias

Whether you are hosting a football playoff party or just trying to stay warm, this slow cooker spicy smoked sausage chili is just what you need.

Waking up to single digits is something no one looks forward to. Unless of course you have been suffering through negative temperatures in which case all I have to say to you is, “why do you live there!?”. While we unfortunately cannot hibernate through the winter, we can maximize our bundled-up-on-the-couch-time by letting the slow cooker make dinner. I actually love using my slow cooker year-round but it becomes even more appealing when the temperature drops; coming home to a warm meal.

The weather combined with the onset of the football playoffs has had me craving chili, specifically my dad’s chili. I so rarely deviate from his recipe because not only is it the best chili in my opinion, but it has also won contests both when my dad and I have entered it and on more than one occasion. He used to be on a chili cook-off team when we lived in Texas so he knows his stuff (although he does admit that the version they cooked for competitions was much spicier).

Lately however, I’ve been doing the unthinkable and experimenting a little with my dad’s recipe. It felt blasphemous until the success of the slow cooker BBQ pork chili I made recently and now I am at it again with another kind of meat – sausage! Specifically smoked sausage and andouille. While at first you must pan sear the sausage, after that it all goes into the slow cooker along with a little bit of liquid smoke to enhance the smokiness. And in commemoration of my dad’s chili team usually making their version spicier, I also added a bit of El Yucateco’s red habanero hot sauce that I picked up at Meijer and is pretty much the perfect all purpose sauce as it has a bit more kick than other hot sauces but is less vinegary.

While Bob at first was skeptical about sausage in chili, thinking it odd, his doubts quickly dissipated. In fact he proclaimed it to be awesome, saying that the smoky flavor really shined with the sausage. Being the hot sauce-a-holic that he is, he also thought that the heat was perfect so it sounds like it was a winner in our house. I even served mine over pasta Cincinatti-chili style and would be perfect for that professional playoff game that’s coming up soon. You know, that one with the two teams, weird commercials, and lots of food consumption? It’s funny how I adore everything there is about college football but when it comes to the pros, all I care about is the food that surrounds it.

What are you making  to celebrate the playoffs? Does your team have any traditional dishes? Anything spicy on your menu?

By the way in case you were unaware, quickly after the finale of football season is Valentine’s Day. If you happen to have a hot sauce-a-holic in your life like I do, you need to check out the El Yucateco gear store where you can find gear to broadcast their love of El Yucateco hot sauce. What better way to spice up your Valentine’s day with some hot gear, amiright?

Two years ago: Greek Yogurt Gnocchi with Spicy Pesto

Four years ago: Cajun Chicken Alfredo Pizza

Five years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER SPICY SMOKED SAUSAGE CHILI

Serves 6-8

Ingredients:

Scant 1/4 cup olive oil

1 medium onion, chopped

1 lb. smoked sausage, sliced

1 lb. andouille sausage, sliced

1 bottle beer

2 (10.75 oz.) cans condensed tomato soup

2 (15 oz.) cans tomato sauce

1 (12 oz) can tomato paste

2 Tbsp El Yucateco Red Hot Sauce

1 tsp liquid smoke

3 Tbsp chili powder

2 tsp oregano

2 tsp cumin

2 tsp salt

3/4 tsp dry mustard

2 (15 oz.) cans chili beans

1 red bell pepper, chopped

1 cup shredded cheddar cheese, plus more for topping if desired

Directions:

1. In a large skillet over medium heat, cook onion in olive oil until tender. Add sausage and brown.
2. Lightly coat the inside of a slow cooker with nonstick spray. Transfer sausage mixture into the slow cooker and add all remaining ingredients except beans, pepper and cheese. Thoroughly mix, cover, and cook on low for 6 hours.
3. Add beans, pepper and cheese. Heat for another 15 minutes before serving with additional cheese on top.

Source: Adapted slightly from my dad’s Pickleball Chili and inspired by Girl Carnivore.

Take your favorite classic chili recipe and add some BBQ pork. This slightly sweet and tangy slow cooker BBQ pork chili has everything you love about chili with a little flair.

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“Where are you from?” is always a loaded question for me. While I was born in Texas, I grew up in upstate NY and would therefore seem like the obvious answer to said question. However since graduating from highschool and leaving for college, I have not lived in upstate New York for the past 12 years. First I went to college in Ohio, grad school in Tennessee (for the better part of a decade), and then serendipitously returned to Ohio. As a result I don’t exactly feel like I’m from Rochester, NY anymore. Although I don’t feel like I’m from Tennessee or Ohio either, leaving me with an identity crisis at times. They all have been home to me and have definitely shaped who I am.

Take my eating habits for example, they can be correlated to where I have lived over the years. Growing up I was incredibly picky: just meat and cheese tacos, no cheese on my burgers and ketchup only, pasta sauce on the side, and virtually no green foods of any kind. Then I went to college and after a year of eating the same things over and over I became bored and finally started eating salad and broccoli (GASP). But my diet still consisted heavily of pasta with meat sauce and a side of vegetables, or stir frys. Then I went to grad school and started following blogs, getting more into cooking, and subsequently starting my own blog. And then the flood gates opened.

To this day it still amazes my parents at times the things I will eat, spanning to things that they themselves would not eat (mostly spicy foods) or at least have not thought of before. Granted I still avoid seafood and don’t like mushrooms or pickles, but I’ve come a long way. To commemorate this journey I took a recipe that I have loved my entire life, my dad’s chili, and jazzed it up with something new. Namely BBQ pork chili in honor of the last place I lived which was Tennessee in all it’s BBQ gloriousness.

In all honesty I didn’t really change much from the original recipe but those small changes are definitely apparent. Instead of steak I used pork loin which was seasoning with BBQ dry rub, slow cooked in root beer, and then added a little bit of BBQ sauce to the chili itself earning the name of BBQ pork chili. And that gooey wonderfulness sitting on the plate beside the bowl of chili? That’s pumpkin corn spoon bread!

Have your taste buds evolved over the years? What foods did you used to hate but now love?

Best Chili Recipes

• Best Homemade Chili Dog Sauce from Jen Around the World
• Chili con Tres Carne from Hezzi-D’s Recipe Box
• Copycat Empress Chili (Cincinnati Style) from Palatable Pastime
• Frito Pie from Art of Natural Living
• Southwestern Black Bean Chili from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SLOW COOKER BBQ PORK CHILI

Print

Yield: 8 servings Prep Time: 1 Hour 30 Minutes Cooking Time: 9 Hours 9 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 lb. lean cut of pork shoulder, butt, or loin, fat trimmed
• 3 Tbsp dry rub BBQ seasoning
• 1 medium onion, chopped
• 1 (12 oz.) bottle beer (or root beer for a slightly sweeter taste)
• 2 (15 oz.) cans tomato sauce
• 1 (12 oz.) can tomato paste
• 1 (10.75 oz.) can condensed tomato soup
• 1/4 cup BBQ sauce
• 1/2 cup water
• 3 Tbsp chili powder
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp salt
• 3/4 tsp dry mustard
• 2 (15 oz.) cans chili beans
• 1 red bell pepper, chopped
• 1 cup shredded white cheddar cheese, plus more for topping if desired
• Favorite toppings

Directions

1. Rub pork with BBQ rub on all sides. Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.
2. Lightly coat the inside of a slow cooker with nonstick spray and place the onions inside and top with the pork. Cover with beer (may need to add a little water) and cook on low for 4-6 hours *.
3. Once cooked strain out the solids, cut the pork into small cubes, and return onion and pork to the slow cooker.
4. Add remaining ingredients except beans, pepper and cheese. Thoroughly mix and continue to cook on low, stirring occasionally, for about 3 hours or until meat almost falls apart and mixture is thick.
5. Add beans, pepper and cheese. Cook for another 15 minutes. Serve with additional cheese on top or your favorite toppings.

Notes

* Time may vary depending on the size of your slow cooker. I used a 2 quart and it took 4 hours.

Source: Adapted from my dad’s chili and my Cherry Chipotle BBQ Pork Nachos.

Items you may need (affiliate links):

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Need burgers that will satisfy meatatarians, vegetarians, and gluten-free appetites? Then you need this easy recipe for smoky chipotle quinoa burgers.

I may not be a vegetarian, nor am I gluten-intolerant, but that doesn’t stop me from making meals that meet one or both of those requirements from time to time. If something sounds good, I’m gonna eat it. While flipping through the mere 281 recipes found in the Bob’s Red Mill Everyday Gluten-Free Cookbook, it is an understatement to say that I found a few that fell into that category. While there were plenty of meatatarian recipes to choose from, I landed on these quinoa burgers made with red kidney beans, ground sunflower seeds, and smoked Gouda or cheddar.

I’ve made a decent amount of veggie burgers, but I often have a hard time finding ones that can be crispy on the outside and not mush out of the bun upon the first bite. I loved how crispy these burgers got on the outsides, likely attributed to the sunflower seeds, and that they held up their structure upon demolition while still remaining tender. And the smoky flavors from the cheese and chipotle chile powder were perfectly matched with some bbq sauce on top. And the best part? They were incredibly easy to make thanks to my food processor. These would be a great option for grilling this Memorial weekend if you are needing to please vegetarians, meatatarians, and gluten-intolerant folks alike.

One year ago: Dad’s Creamy Potato Salad

Two years ago: Bacon, Egg and Avocado Taco

Three years ago: Penne with Eggplant and Pine Nut Crunch

SMOKY CHIPOTLE QUINOA BURGERS

Serves 4

Ingredients:

1/2 cup lightly salted roasted sunflower seeds

2 cups cooked quinoa, cooled

1 cup (4 oz.) shredded smoked Gouda or smoked cheddar cheese

1 cup canned red kidney beans, rinsed and drained

1-1/2 tsp chipotle chile powder

1/4 tsp salt

1 egg, lightly beaten

2 tsp olive oil

4 gluten-free (or regular for non-GF) hamburger buns, split and toasted

4 large tomato slices

Baby spinach

BBQ sauce (optional)

Directions:

1. Place the sunflower seed in a food processor and process until finely chopped. Add quinoa, cheese, beans, chipotle chile powder, salt, and egg. Pulse until combined but still chunky. Divide into 4 equal portions and form into four 3/4-inch thick patties.
2. Heat olive oil in a large skillet over medium heat. Add patties and cook for 4 minutes. Flip and cook for another 4 minutes or until crispy and golden on the outside and hot on the inside.
3. Place patties on the bottom halves of the toasted buns. Top with tomato, spinach, bbq sauce (if using), and top halves of the buns. Serve immediately.

Source: Bob’s Red Mill Everyday Gluten-Free Cookbook

Disclosure: I was provided with a complementary copy of this cookbook by Robert Rose Inc. All thoughts and opinions are my own.

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This easy red beans and rice is quick one skillet weeknight meal full of creole flavor. Made with sausage but you could also use other cuts of pork on hand.

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I have a weird habit of letting some of my cravings linger for long periods of time – which seems a bit contrary t what you would expect for a craving. But I suppose that’s what happens when you crave about 8 different things a day. And no I’m not pregnant.

Seriously, the food blogging world (let alone the world itself) is full of far too many things that I salivate over on a daily basis. The list of “things I want to make” grows faster than I can cross them off. It’s a constant battle between “what do I crave most” and “how much effort do I want to exert”?

Since the craving for red beans and rice has been lingering for months I decided to finally tackle it. I was pleasantly surprised by how quickly this comes together, just about 30 minutes – perfect for a weeknight meal. Bonus points cause it’s all made it one pan.

First you brown the sausage – easy enough. Next you saute onions, garlic, and the seasonings together. Once those smell nice and delicious, add the beans broth, rice, and let it simmer until the rice soaks up all that delicious liquid. Toss the sausage back in and you’re done!

While I may not have eaten a lot of red beans and rice in my life to say for certain, my novice taste buds thought the seasonings were spot on. Who knew that Italian seasoning went into red beans and rice? Because I sure didn’t. Totally did a double take when first reading the recipe. Maybe it’s not a traditional seasoning but I am not going to argue with what tastes good.

Fun thing I did learns about red beans and rice is that it is traditionally made on Mondays with pork bones as left over from Sunday dinner, but can also be made with ham and sausage. Have you ever made red beans and rice?

Cajun Creations

• Air Fryer Cajun Shrimp Pasta from Jen Around the World
• Blackened Shrimp from Art of Natural Living
• Cajun Mac and Cheese from Blogghetti
• Cajun Remoulade Sauce from That Recipe
• Cajun Style Peel and Eat Shrimp from Palatable Pastime
• Chicken and Sausage Gumbo from A Kitchen Hoor’s Adventures

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Post updated 2/26/22, photo above is the original.

RED BEANS AND RICE

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 tsp olive oil,  divided
• 1 lb. smoked sausage, sliced
• 1 medium yellow onion, chopped
• 2 cloves of garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper
• 1/4 tsp creole seasoning
• 1/4 tsp ground black pepper
• 1- 15 oz. can light red kidney beans, drained and rinsed
• 1- 15 oz. can dark red kidney beans, drained and rinsed
• 3/4 cup uncooked white rice
• 2-1/4 cups reduced sodium chicken broth

Directions

1. In a large skillet pan heat one teaspoon oil over medium heat. Add sausage and brown on both sides. Once browned, transfer to a paper towel lined plate and set aside.
2. Place pan back over medium heat and add remining teaspoon of oil. Add the onion and garlic and saute 5 minutes or until tender. Stir in Italian seasoning, crushed red pepper, creole seasoning, and pepper, and cook for an additional 30 seconds.
3. Add beans, uncooked rice, and chicken broth. Bring to a boil, reduce heat to a simmer, cover, and cook for 15-20 minutes or until most of the liquid has been absorbed.
4. Remove from heat and allow to sit covered for five minutes. Stir in browned sausage and serve.

Source: Adapted slightly from Southern Pink Lemonade.

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