Pork Chili

Ingredients:

*1 large Yellow Onion, minced

*2 tablespoons minced Bottled Garlic

*2 tablespoons Chili Powder or to taste

*1 tablespoon Ground Cumin

*2 tablespoons Tomato Paste

*1 tablespoon Chipotle Adobo Sauce or favorite Hot Sauce

*1/2 tablespoon Kosher Salt or Freshly Ground Sea Salt

*1/2 teaspoon Freshly Ground Black Pepper

*2 cans Great Northern Beans, drained and rinsed

*Grated Colby Jack Cheese, for serving

*Green Bunching Onions Sliced, for serving

Sear Cubed Pork

*3 pounds Pork Shoulder/Boston Butt, excess fat removed, then cut into 1 inch cubes, pat dry with paper towels if necessary

*2 tablespoons Extra Light Olive Oil, must be extra light o or you need to use vegetable oil

*Kosher or Sea Salt and Fresh Ground Black Pepper

*1 and 1/4 cups Favorite Barbecue Sauce

*1 teaspoon Liquid Smoke

*2 to 3 cups Low Sodium Chicken Stock

After the pork is cubed, season with salt and pepper, sear pork cubes as follows.

Instructions:

In a very hot skillet with oil, add the pork cubes and sear 2 minutes then toss around cubes sear another 2 minutes, repeat 2 more times. Use splatter guard to catch hot oil splatters. Remove from skillet and add to

A crock pot with cock pot liner, add seared cubed pork, turn crock pot on low or high. Add the barbecue sauce, liquid smoke and chicken stock.

Turn down heat to medium-low heat on stove with skillet and add onions and sauté the onions in pork fat and oil until translucent. Then add chili powder, cumin, minced garlic, tomato paste, adobe sauce, salt and pepper. sauté 1 more minute. Add to crock pot and stir together ingredients. Then cook in the crock pot on low 6 to 8 hours or 4 to 6 hours on high or according to you crock pot instructions. Add beans the last 30 to 40 minutes. Serve, top with cheese and onions as desired. Enjoy!

Recipe adapted from Foodnetwork

Enjoy!

Lindy

Spicy Beef with Garlic Noodles

Crock Pot Style Spicy Beef with Garlic Noodles

*3 to 4 pound Chuck Roasted, cut into Chunks

*1 teaspoon Black Pepper

*1 teaspoon Kosher Salt or Sea Salt

*1 tablespoon Chile Powder, not Chili Powder or to taste

*2 teaspoons Granulated Garlic

*2 teaspoons Granulated Onion

*1 tablespoon Minced Dried Onion

*1 to 2 teaspoon Cumin, to taste

*2 teaspoon Dried Mexican Oregano

*2 to 4 tablespoons Vegetable Oil or I like to use Extra Light Olive Oil (has to be extra light)

*1 cup Beef Broth

*1 Lime, halved and juiced

*1 can 12 ounce Coke

*Cilantro, garnish

*Crock Pot Liner, optional

Combine in a large bowl: Black pepper, salt, Chile powder, garlic, onion, minced dried onions, cumin, Mexican and oregano. Mix together and then add to the bowl the beef chunks and toss coating all the beef.

In a extra large skillet (I like to use a cast iron skillet) heated, on medium heat. Brown/sear the meat in two batches. Turn the chunks of meat as needed to brown all sides about 3 to 4 minutes per batch.

After browning all of the meat, deglaze the pan with 1/4 cup water and add the juices to a crock pot with liner (liner is for easy cleanup). Add the beef chunks, beef broth, juice of 1 lime and coke. Add the lime halves to the top of the beef chunks set crock pot on high. Cook the meat 4 to 6 hours or according to your crock pot instructions. Remove lime halves before serving.

Garlic Noodles

*1 Box 10 ounce Lensi Pasta Yellow/Orange Spaghetti Noodles, cooked according to direction on package or spaghetti noodles of your choice

*6 tablespoons Butter or 1/4 butter and 1/4 cup extra Light Olive Oil

*4 tablespoons Bottled Garlic, must be bottled

Melt the butter and garlic in a microwave safe bowl on low until almost melted. Set aside.

After cooking drain the noodles and add the butter garlic mixture, toss together.

Serve cooked meat over noodles and garnish with cilantro.

Enjoy!

Lindy