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Monday, December 22, 2014

Recipe Review from 12/15/2014

Moving week at work!  Hobbit Wednesday! Full yoga schedule.  Family get-together on the weekend.  Needed quick and easy meals so fell back on some tried and true and "it's been a while" dishes.  Lunches were simply sandwiches because I suspected that microwaving soup wasn't going to be practical at work until we got settled into new space.  

The Meal Plan:
Sun - The Husband's Chili
Mon (yoga) leftovers
Tues - leftovers
Wed (AM yoga) - leftovers
Thurs (yoga) tacos
Fri - tacos
Sat (Family up)

Lunches - sandwiches, fruit, yogurt, luna bars, nut cups...the usual

The Husband's Slow Cooked Chili  gluten free
I don't recall if I've posted this here or not, or if I did, what I named it.  So I'm posting it again.

This isn't your typical Northern MN and WI chili.  No ground beef.  No macaroni.  Usually 2 kinds of beans (none of them kidney, but bean mixture is up to you).  This is thick, saucy, and chunky.  Awesome with some sour cream and cheddar cheese, with Frito's for scooping.  Or cornbread.  Love love love! warm cornbread slathered with butter and honey with my chili.

I'm giving a range of spices - how spicy/flavorful you like it is really up to to you.  If you're a Hot Head, use a bit more, like it flavorful but not spicy, err on the less side.  

1 lb stew meat, cut into 1" chunks (I prefer bite sized).  
*1 lb boneless country pork ribs also works very well, cut into 1" chunks.
1 green pepper, cored, seeded and cut into 1" chunks
1 red pepper, cored, seeded and cut into 1" chunks
1 onion, cut into 1" chunks
2 stalks celery, diced
2-3 hot peppers of choice, minced (we used jalepeno and Anaheim, it all depends on whats available at the store)
1-15oz can diced tomatoes
1-15 oz can tomato sauce
1-15oz can pinto beans (or bean of choice)
1-15oz can navy beans (or bean of choice)
1-2 tbsp cumin
1-2 tbsp chili powder
1/2 tsp ancho chili powder

1 8oz can tomato paste

Assemble everything but tomato paste in slow cooker.  Cook on low for 6-8 hours or high 4 hours.  Best if made ahead and allowed to sit one day to allow flavors to fully develop.

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