Recipes · Sauces

Slow Carbbq Sauce

It has finally happened! A sugar-free, completely slow carb and paleo barbecue sauce! I’m sure anything remotely authentic will put it to shame, but hey, you can have this one any night of the week.

This sauce is super quick to put together and goes great with any protein, but we’ve particularly enjoyed it with boneless pork ribs and chicken thighs so far.

You will need: 
A small pot
Spatula

Ingredients: 
1/2 cup balsamic vinegar
1 tbsp onion powder
1 tbsp minced garlic
2 tbsp grass-fed butter
1 can tomato paste
1 tbsp Worcestershire sauce*
1 tsp yellow mustard
1 tbsp liquid smoke
Pinch of salt
Pinch of cayenne

Combine all ingredients in a saucepan over low heat, stirring frequently until the mixture becomes a uniform sauce. Taste and adjust flavors accordingly. If it tastes too sweet or has too much tomato flavor, add a splash of Worcestershire sauce and/or 1 tsp apple cider vinegar. Stir to combine, adjust as needed.

Serve immediately or refrigerate for later use. Consume within two days.

boneless pork shoulder with homemade bbq sauce

* Please note, while Worcestershire sauce does have some sugar, it is ~ 1g per serving and is not a material amount for this recipe.

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Kid-Friendly · Pork · Poultry · Recipes

WTF: The Easiest Stir-Fry Ever

Yea yea, I know, I haven’t posted a recipe since April. I don’t really have an excuse – I just haven’t been writing much, though cooking plenty. So let’s just skip all the apologies and whatnot and get down to business.

If you saw my post on the SlowCarbSnacktime Facebook the other day, I mentioned that I want to start a new series of posts for the blog entitled “What’s in The Fridge” or WTF. After some feedback from friends and readers, I realized what the people want: fast and easy options for living a slow carb life. Many of my recipes comes from the same “base” recipe – once you know how to cook a type of dish or protein, you basically have free reign to make it your own, fit it to your needs and the foods you have on hand. I’ll be sharing some of these “build-a-bear” style recipes to help you get things started, with some ingredient recommendations to make it your own.

Before we get started with the recipe, a mini update just to say that I have changed my Instagram username. Neither blog nor their respective Facebook pages will be changing, but I decided to update my IG to something more inclusive of the actual content I post and to better reflect my personality. You can now find me on Instagram @lipsticksanddeadlifts.

On to the easiest stir-fry ever! Due to the make-your-own style of this recipe, I have not included any photos for the time being.

You will need: 
Large non-stick pan
Cutting board
Sharp knife
Spatula
Tongs

Ingredients: 
1 lb sausage in casings (pork or chicken)
10oz bag frozen pepper strips
10oz bag frozen sliced mushrooms
1 onion, halved and sliced thin

Seasoning & Spices: 
salt
garlic powder

Since I’m working with frozen veggies, it takes a bit longer to cook, but it’s worth it for the added nutrients.* Heat a large non-stick pan on medium-high heat and dump in the peppers and mushrooms – you don’t need any cooking fat right now, the veggies need to defrost and lose some of their water. Stirring occasionally, cook the veggies until the water begins to evaporate (7-10 minutes) and then add in the onions. The onions will also let go of some water – once all the liquid has evaporated, add your cooking fat (ghee, tallow, coconut oil, olive oil, etc), salt, and any herbs or spices you like.

mild-links220_0Once the vegetables begin to caramelize, add in your sausage links. I prefer to use uncooked sausages and usually buy Mulay’s brand, but cooked sausages like Aidell’s Organic are just fine too! Just be sure to check your ingredients. If you are using raw sausage, let them cook for 5-7 minutes, turning once – continue to stir the veggies as well. Using tongs, remove the sausages one at a time to the cutting board and slice them into rings. If you are using pre-cooked sausages, you can slice them right away.

Continue to cook the veggie-sausage mixture until the sausages are cooked through, mixing occasionally so that nothing sticks to the pan. Serve immediately.

***

Okay, so that’s my basic sausage stir-fry, but you can make it work with almost any veggies you have available. Here are some options that I have tried or would, but you can use whatever you like:

  • fresh or frozen sweet peppers, sliced
  • fresh hot peppers, chopped
  • fresh or frozen mushrooms, sliced
  • onion (any kind)
  • scallions
  • shallots
  • broccoli
  • cabbage, sliced
  • green beans
  • carrots

Some herb and spice options, though I would not recommend using them all at once:

  • garlic powder
  • onion powder
  • Chinese five-spice
  • oregano
  • sage
  • rosemary
  • thyme
  • white pepper

*Notes:

If the veggies you’re buying are out of season, you’re better off buying frozen vs. imported. Produce begins to lose nutrients once its picked and the longer it takes to get to your plate, the less you benefit from it!

Beef · CrockPot · Lamb · Poultry · Recipes · Soup · Vegetarian

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
    IMG_20140101_092322
  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!
    Beautifully set. Dig in!
  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
    IMG_20131118_102852
  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
    P1010122
  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
    20140523_1634433
  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!
    Mmm saucy!
  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
    20140209_1734100
  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.
Pork · Recipes · Skills/Techniques · Vegetarian · Whole30

Kimchi Fried Cauli-Rice

A few months ago, The Boyfriend and I took a little trip through Seattle and Vancouver, BC to celebrate his 30th birthday. While in Vancouver, we had the good fortune to grab seats at the bar at one of the renowned Guu Izakaya restaurants. The special that evening just happened to be kimchi fried rice with pork intestine… and we’ve been talking about it ever since.

There’s just something about fried rice – it’s both exotic and comforting, simple and complex. I could philosophize for ages, but let’s just get to the cooking.  I’ve made cauliflower rice before, so switching out regular rice for the cauli-good-stuff was no big deal. I had originally intended for this part of dinner to last us at least two days, but that just didn’t happen. Thankfully, cauliflower is packed with far more nutrients and other healthy goodies than rice so no real harm in filling up, other than the lack of leftovers. Guess I’ll just have to make it again!

Ingredients: 
1 large head cauliflower
8 oz kimchi
5 slices bacon (optional*)
3 large eggs
salt, to taste
black pepper, to taste

Appliances/Special Equipment: 
Food processor or food mill
Large non-stick pan
1 small bowl

* if you are not using bacon for dietary or personal preferences, you will need about 3 tbsp of oil (avocado recommended) to replace the bacon grease.

Wash and clean the cauliflower, chop into medium-sized florets, and set on a paper towel to dry. Working in small batches, pulse the cauliflower in a food processor or run it through a food mill until it resembles rice (you can see the full length recipe in detailhere). Place cauliflower “rice” in a large microwave safe bowl, microwave for 60 seconds, and set aside.

Using a very sharp knife, chop 8 oz kimchi into smaller pieces (I make them just slightly larger than “bite size”) and set aside. Again using a sharp knife, slice bacon strips into smaller, bite-size pieces. Finally, using a fork or whisk, scramble three eggs together in a small bowl.

Heat a large non-stick pan on medium-high heat (~ 8/10). Add about half of the bacon pieces, using tongs or a spatula to make sure they don’ t stick together. After about 2 minutes, add the rest of the bacon pieces – varying the cooking times makes for a fun change in texture and keeps everybody happy (The Boyfriend prefers the crispiest of bacon, I’m less excited by this). Continue cooking bacon for 3-5 minutes, stirring/flipping often to insure even cooking and that pieces don’t stick together.

Add all 8 oz of kimchi to the pan, stirring frequently for about 3 minutes or until cabbage begins to soften. Dump the entire batch of cauli-rice into the pan, stirring immediately so it’s not just sitting on top of the bacon and kimchi (it will start to burn this way). Continue cooking cauliflower mixture, stirring often, for about 7 minutes or until cauliflower begins to brown. Finally, dump the scrambled eggs over the cauliflower mixture, stirring/flipping all contents of the pan (so the eggs are fully incorporated) for about 3 minutes or until eggs are no longer raw.

Remove contents of pan to a large bowl and serve immediately.

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Kid-Friendly · Pork · Recipes · Skills/Techniques · Snacks

Render: Maximizing Bacon Fat

While I’m not particularly interested in the fake bacon flavor that seems to be found in everything these days, there are few things better than real, freshly cooked bacon. I love bacon, I really do, and now there’s a way to get some of that savory goodness every day without destroying your kitchen daily: rendering bacon fat. This is obviously not a new concept, I’m sure people have saved bacon grease since bacon was first discovered, but I struggled with the process for a while before I found a system that really works for me. If you have a fat rendering method that you love, more power to you, I’m just here to share my method for those still working on a way to cook with bacon grease on the regular.

Reserved bacon fat is excellent for quick meals like fried eggs or adding some flavor to simple dishes. Remember though, this will have a lower smoke point than other oils so if it’s crispy mushrooms you’re looking for, head for the olive or avocado oils.

Appliances/Special Equipment: 
2 medium-sized heat proof bowls (glass recommended)
1 medium-sized heat proof container with airtight seal (Pyrex recommended)
1 small-medium non-stick pan, at least 2″ deep
1 small fine mesh strainer (3″ – 4″)
1 pair heat-safe tongs (not plastic)

Ingredients: 
5 slices pork bacon, thick-cut (7 slices regular cut)

20140425_1334588

Using a sharp knife, slice the bacon into small chunks – I usually keep the strips together when removing from the package and cut them all at once, 6-7 pieces per slice. Separate the pieces so they aren’t all stuck together.

Heat a non-stick pan, at least 2″ deep, over medium heat. Add bacon to pan and fry over medium heat, turning often with tongs, until all pieces are cooked through – the idea here is to render or melt as much fat as possible without burning the meat. I usually cook until the bacon is just slightly crispier than my personal preference (The Boyfriend will eat it all anyway).

Using the tongs, gently “shake off” excess fat from bacon pieces and remove them to heat-safe bowl. Place the mesh strainer over the second bowl and carefully pour the grease from the pan through the strainer into the bowl. Repeat by straining the grease from the bowl through the mesh into the heat-safe container. You should strain your bacon fat at least twice, as described above, but the more times you do it, the “purer” your fat will be – the fat in the photo above was strained three times.

Eat fried bacon pieces within 12 hours. Store rendered fat in the refrigerator for up to two weeks.

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Cheat Day · Party Food · Recipes

Cheat Day: Jalapeño TVF

You may be thinking to yourself, “now what on earth is a TVF?” Well my friend, TVF stands for Tiny Viking Funeral – a perfect description for these jalapeño and chorizo longships about to set your mouth on fire!

I spent days trying to come up with a way to enjoy this spicy little number during the week, but there is just no way to skip the cream cheese and maintain the deliciousness. Oh well, at least now I have a healthy-ish cheat day treat to add to my arsenal. I seriously wish I’d come up with these before the Super Bowl last week, I was sugar hungover for days!

Ingredients: 
10-12 large jalapeño peppers
1 lb chorizo, removed from casing (I buy it in a little pouch with no casing at all)
8 oz cream cheese
1/4 cup pork rind “breadcrumbs” (optional)

Remove cream cheese from fridge to soften. Sautée chorizo in a non-stick pan on medium-high heat until cooked through, about 10 minutes (no extra oil needed, chorizo is fatty enough on its own). Drain fat and set chorizo aside in a glass bowl, crumbling as much as possible – a nice clean pair of kitchen shears are great for cutting up any large pieces.

Pre-heat oven to 350*F. Now scalp your enemies ….aka remove stems/tops from jalapeño peppers and cut peppers in half, lengthwise. Remove and discard seeds, being careful not to cut into the flesh of the pepper. Combine cream cheese with chorizo and mix well. I actually used chive and onion cream cheese and it was absolutely amazing, but most other “flavors” will be great – can’t wait to try this with garden vegetable!

Fill the peppers with the chorizo mixture so they are slightly overflowing (about 2 tsp); top with pork rind crumbs if using. Note: to make the pork rind crumbs, I just pulsed a few handfuls of pork rinds in the food processor until they resembled bread crumbs. Store excess crumbs in an air-tight container.

Bake stuffed peppers at 350*F for 8 minutes, increase temperature to 375*F and continue baking for another 6-8 minutes or until peppers are soft.

Serve immediately.

20140209_1734100

This recipe was updated on 25 March 2014.

Date Night · Kid-Friendly · Pork · Recipes · Veggies + Side Dishes

Perfect Pork Chops ++

In our ongoing effort to avoid sugar, I feel I’ve gotten a little carried away with fat recently. Yes yes, certain types of fat are good for you, but even the good stuff should be consumed in moderation. I decided to go for a super simple, fast, low-key dinner tonight and it was absolutely delicious. Originally I had no intentions of posting this recipe since I just made it up on the spot and went with what felt right, but I picked up Nigella Lawson’s How To Eat at Powell’s last week (for $8.00!) and she is a firm believer in authenticity over originality, so here it is. I didn’t make anything weird or complicated, just straight up good food. Needless to say, there were no leftovers.

You will need two pans for this recipe. I highly recommend using cast iron for the chops and a large non-stick for sautéing the spinach.
Please note, I made these dishes at the same time and tried to write the recipe as such, but be sure to keep tabs on the process so you don’t burn or overcook anything.

IMG_20140117_072734

Ingredients: 
2 pork loin chops, about 1″ thick
3-4 cups fresh baby spinach
3.5 tbsp olive oil, divided
mayonnaise, for serving (optional)

Seasoning: 
1/2 tsp freshly cracked salt (for spinach)
~ 1 tsp salt
~ 1 tsp pepper
Cocky Cajun Seasoning, to taste

Using a sharp knife, cut off any excessively large pieces of fat from the pork chops – not everything, you want some fat to render and help the cooking process, you just don’t want to chew on it either. Season each side with salt, freshly cracked pepper, and my Cocky Cajun seasoning (I went a bit heavy, but put as much as you like) and rub it in a bit.

Pre-heat the cast iron skillet (for the pork chops) on medium-high and the non-stick (for the spinach) on medium-low. Add 2 tbsp olive oil to the cast iron and 1 tbsp olive oil to the non-stick.

Add the pork chops to the cast iron. Cook on medium heat, about 5 minutes per side or until internal temperature reads 155*F (for medium).

One to two minutes after adding pork chops to the cast iron, add all the spinach to the non-stick pan. Pour 1/2 tbsp olive oil and freshly cracked salt over the spinach, mix well and cover with lid. Check on it every 2-3 minutes and stir. Within 7-10 minutes, all spinach should be wilted. Remove from stove and transfer to serving bowl.

Serve immediately. Mayonnaise optional.

Enjoy!

IMG_20140118_120117

Kid-Friendly · Party Food · Pork · Recipes · Whole30

B^3: Butternut Bacon Bites

No you didn’t read that wrong, it actually says butternut squash and bacon. Baconnnn. What a perfect little holiday treat! It took some time to put these guys together, but they made for an amazing cocktail hour at our “Chrismukkah” New Year’s Eve/housewarming party last night.

If I were making this just for The Boyfriend and myself, which I’m sure I will do in the future, I would probably peel and dice the squash myself. However, I needed to make a ton of them for our lovely little shindig so I managed to get some squash that was already peeled and diced. Costco has everything.

IMG_20140101_092442

Ingredients: 
~ 50 pieces peeled butternut squash, cut into 1″ cubes (I used about half of a 2lb container)
1 lb bacon strips
1.5 tbsp olive or vegetable oil
1/2 tsp salt (to taste)
1/2 tsp chili powder (to taste)

Pre-heat oven to 400*F and cover a large baking sheet with aluminum foil. In a large bowl, toss the butternut squash cubes with 1 tbsp oil, salt, and chili powder.

Using a very sharp knife, cut the bacon strips into thirds – I just removed them from the package in one piece and did it all at once to keep from stretching the fat too much. Wrap each piece of squash with a piece of bacon, placing them seam-side down on the baking sheet.

IMG_20140101_092322

Bake the bites for 20-25 minutes or until squash is fork tender and bacon is crispy. Serve immediately.

Note: Squash can be wrapped a few hours ahead of time and stored in the fridge, but I would not recommend doing it the day before.

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Kid-Friendly · Pork · Recipes · Soup · Vegetarian

Easy Peas-y: Split Pea Soup w/ Sausage

*Moving to Oregon: 10 days*

The other day, I posted on my Facebook page that I probably wouldn’t be adding any recipes over the next few weeks as The Boyfriend and I start packing and relocating to our new home in Hillsboro, but this soup came out sooo tasty I just had to share!

Like most of my fall soup recipes, you’ll need an immersion blender, food processor, or regular blender.

IMG_20131118_102739

 

Ingredients: 
1 lb dried split peas
2 32-oz containers chicken stock
2 medium yellow onions, chopped
4 cloves garlic, chopped
1 lb grass-fed pork sausage
3 tbsp pasture butter

Seasoning: 
2 tsp salt
1 tsp red pepper flakes
1/2 tsp freshly cracked pepper

 

Place the sausage in a medium-sized stock pot and cover with chicken stock. Bring to a boil and allow to simmer for about 10 minutes. Remove sausage from pot and allow to cool (this will be added last). Reserve the chicken stock as this will later be added to the soup.

In a large stock pot, melt the butter on medium-high heat and add the chopped onions and garlic. Sautee for a few minutes, until onions and garlic begin to change color, then add salt, pepper, and red pepper flakes. Add the split peas and continue stirring for about 2 minutes. Add the reserved chicken stock from the sausage, the rest of that container, and the second quart of chicken stock. Bring soup to a boil, then let simmer for about 35 minutes, stirring occasionally.

If using an immersion blender, remove stock pot from heat and blend directly in the pot on high power. If using food processor or blender, blend in batches and add back to the pot. Slice the sausage into rings and add to the blended soup. Continue cooking on medium heat for about 20 minutes, stirring occasionally. Serve immediately.

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Beef · CrockPot · Kid-Friendly · Pork · Recipes

North Philly Chili

Now that the fall weather is finally on its way, I can’t resist a spicy little number like my dad’s goulash or slow cooker chili.  I’ve been playing with my chili recipes for quite some time and I am finally ready to share my “red chili” secrets (vs. white, which isn’t too far behind). As usual with the crock pot, prep is quick and cooking takes a while so I’d recommend setting this up the night before or early in the day so it’s ready in time for dinner.
Got kids? Skip the jalapeno and make sloppy joe’s!

Ingredients: 
1 lb 90% lean ground beef
1 lb 80% lean ground beef
1/2 lb chorizo, removed from casing (~ 2 links)
2 medium yellow onions, chopped
2 jalapeno peppers, halved and thinly sliced
1 shallot, finely chopped
2 scallion bulbs, finely chopped (just the white part)
2 15-oz cans black beans, rinsed until water runs clear
1 28-oz can San Marzano whole peeled tomatoes
1/2 7oz-can Chipotle peppers in Adobo sauce
1/3 cup sugar-free beef stock e.g. Rachel Ray
2 tsp oil, for the pan (wok or olive oil are great)

Seasoning: 
2 tsp Cajun seasoning (for the meat)
1.5 tsp salt
1.5 tsp chili powder
1.5 tsp garlic powder
1 tsp red pepper flakes
1/2 tsp onion powder

In a food processor, combine the San Marzano tomatoes, 1/2 can of chipotle peppers in adobo, and 1/3 cup of beef stock – pulse for a few seconds at a time to blend, but not liquify (we want it to be a little bit chunky). Add the tomato/pepper mixture to the bowl of the crock pot as well as the chopped onion, shallot, scallion, jalapeno pepper, and beans. Add all seasoning (except for Cajun) and adjust to taste.

Heat a large, nonstick skillet on medium-high heat and coat with oil. Add the chorizo and ground beef in chunks, making sure to break it up as much as possible – we need ground beef here, not patties. Sprinkle 2 tsp of the cajun seasoning over the meat and mix well to blend. Continue cooking on medium-high heat, mixing occasionally to cook evenly and prevent clumps from forming, about 15 minutes or until meat is uniform in color. Using a slotted spoon, remove meat from the pan and add to the crock pot mixture. Mix well.

Set the crock pot on low and cook for at least five hours. Serve with a slotted spoon.

chili

Note: This is a pretty large amount of chili so if you are saving any for the next day, I would recommend removing it to another container using a slotted spoon to drain some of the liquid/fat. This will make the reheated dish a bit less messy and tastier (in my opinion).