Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. You can easily toss everything in the crock pot before you leave in the morning and when you get home the family can be eating in less time than the pizza delivery.
Every cook has their own chili. Chili is one of those dishes that each person tweaks to fit their tastes and what they have on hand. Chili is nice that way, as it's very forgiving. You can use ground beef, chunked up chicken or even ground venison for this recipe. This recipe is called Picadillo it is a latin chili that combines sweet and spicy. It's quite delicious and may end up being your favorite chili recipe. If you have crunched for time you can just throw the meat into your crock pot frozen before you leave the house.
Chili has so many possibilities even after it's cooked. My husband likes it with macaroni. I like it with onion and sour cream. My daughter likes it topped with cheese. One recipe can make the whole family happy. This is a great meal to take for a pot luck, you can take the toppings with you for a dish that satisfies everyone.
Most people end up making a huge pot of chili. I also know a lot of families can get pretty bored of the same meal night after night. However, with chili you can recreate your original meal and make it into a couple different meals. You can get some taco shells, lettuce, cheese and black olives for a new twist on tacos. You can also do the same thing with flour tortillas, and make burritos. Adding corn is a nice touch to add to burritos.
Picadillo Crock Pot Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained
Toppings to choose from: shredded cheese, black olives, cilantro, diced onions, sour cream
Combine your dry ingredients in a zip top bag. Toss in your chicken and shake to coat. Put your chicken in the crock pot. Add other ingredients in on top of chicken. Give it all a good stir and set the crock pot for 6 to 8 hours on low and let cook.
When you get home or are ready to eat just ladle into bowls and serve with desired toppings. Makes 6 servings.
Every cook has their own chili. Chili is one of those dishes that each person tweaks to fit their tastes and what they have on hand. Chili is nice that way, as it's very forgiving. You can use ground beef, chunked up chicken or even ground venison for this recipe. This recipe is called Picadillo it is a latin chili that combines sweet and spicy. It's quite delicious and may end up being your favorite chili recipe. If you have crunched for time you can just throw the meat into your crock pot frozen before you leave the house.
Chili has so many possibilities even after it's cooked. My husband likes it with macaroni. I like it with onion and sour cream. My daughter likes it topped with cheese. One recipe can make the whole family happy. This is a great meal to take for a pot luck, you can take the toppings with you for a dish that satisfies everyone.
Most people end up making a huge pot of chili. I also know a lot of families can get pretty bored of the same meal night after night. However, with chili you can recreate your original meal and make it into a couple different meals. You can get some taco shells, lettuce, cheese and black olives for a new twist on tacos. You can also do the same thing with flour tortillas, and make burritos. Adding corn is a nice touch to add to burritos.
Picadillo Crock Pot Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained
Toppings to choose from: shredded cheese, black olives, cilantro, diced onions, sour cream
Combine your dry ingredients in a zip top bag. Toss in your chicken and shake to coat. Put your chicken in the crock pot. Add other ingredients in on top of chicken. Give it all a good stir and set the crock pot for 6 to 8 hours on low and let cook.
When you get home or are ready to eat just ladle into bowls and serve with desired toppings. Makes 6 servings.
About the Author:
Whether you are using a 7 quart rival slow cooker or another brand makes no difference. However having a 6 quart programmable crock pot makes life much easier when getting dinner on the table for a busy week night.
1 comment:
nice, easy to make. Simple and cheap. Nice! And on top of that, it looks amazing! I'm not a great cook but I'm sure I can manage this :) Why don't you put a link to this post on my forum (www.my.bounty.com)? They'd love to have this recipe if you're happy to share it :)
Post a Comment