Slow cooker meals are among my favorites. With the start of the new school year, I find I’m busier than ever. Waking up early, driving the kids to & from school and helping with homework are things I most certainly didn’t miss this past summer.
Slow cooker meals are easy to put together and just let sit all day. It gives me more time to do the things I need to do, and it’s so nice to know that dinner is waiting for me when I’m ready for it!
I have been making this Red Chili for a few years now. Traditionally served on a plate with rice, beans and a tortilla, we usually make burritos with it, but it’s also my go-to recipe for making tamales in the winter.
I’ve never written this down before, it’s kind of a ‘make-it-up-as-you-go’ recipe. But you will be satisfied with the results, I promise!
Slow Cooker Red Chili
This delicious red chili cooks all day, giving you time for other things. Serve with rice and beans, or use in burritos and tamales
10 minPrep Time
6 hrCook Time
6 hr, 10 Total Time
Yields 6-8
Ingredients
- 2 lb pork roast
- 1/2 medium onion, sliced
- 1 tbsp fresh minced garlic
- 1 tsp salt
- 1/2 C New Mexico chili powder {I like to use 1/4 C regular and 1/4 C hot}
- 2 C water
Instructions
- Spray your slow cooker with non-stick cooking spray
- Add roast, onion, garlic and salt
- In a medium bowl, carefully mix chili powder and water; pour over meat
- Cook on low for 4-6 hours, or until pork begins to fall apart
- Remove to a plate and shred; return meat to slow cooker and mix with juices
Notes
Serve with rice, beans, tortilla and salad or use for burritos
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https://ilovemydisorganizedlife.com/back-to-school-good-food-guide-slow-cooker-red-chili/
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