Re: Chili- share your recipe!
Another one I love- Pulled Pork Chili.
1-2 tbsp. vegetable or canola oil
1 boneless pork roast, about 1 1/2 lbs., trimmed of fat
1/2 large onion, diced
2 cloves garlic, minced
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 large can (15 oz.) tomato sauce
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 1/2 oz.) red kidney beans, drained & rinsed
1 can (15 1/2 oz.) black beans, drained & rinsed
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander (or you can substitute an additional tsp. of cumin)
Toppings such as sour cream & grated cheese
1. (Optional step) Preheat a large skillet (I use a 12-inch cast iron pan) to medium-high. Drizzle the pan with oil. Next, place the pork roast in the hot pan, and leave undisturbed for 3 minutes to brown. Flip to the other side, and continue browning each side like this, until pork is browned on most surfaces. Remove from pan and place in slow cooker.
2. Add a little more oil to pan, then add diced onions. Saute until onions are lightly browned. Add minced garlic, cook for 30 more seconds, then add about 1/4 cup of the broth. Stir pan, scraping up any browned bits from the bottom. Pour this mixture in the slow cooker.
3. Add remaining ingredients to slow cooker, stir. (Alternately, just add all ingredients at once.) Cover and cook on high for about 7 hours (or low for 10-12 hours). Remove pork from slow cooker. Shred, then mix it in with the chili.
Adapted from Kraft Food & Family Magazine