Categories
cooking Easy Recipes

Soup Sunday: Slow Cooker Two-Bean Chili

This is super easy and very filling. Eat it with any mixture of starch and fat – I’m eating it on top of macaroni and cheese, but it would also be great on buttered noodles, mashed potatoes, rice with some oil, or nachos and cheese.

I’m making extra servings because this stuff gets better after spending a night or two in the fridge.

Measure your dry spices and set them out in order:

  • Cumin Seed, 2 tsp
  • Crushed Red Pepper, 2 tsp
  • Cumin Powder, 2 tsp
  • Chili Powder, 2 TBSP
  • Paprika, 2 tsp

Open your cans

  • Tomato, 2x 14.5oz Can,
  • Black Beans, 15oz Can, drain and rinse
  • Red Kidney Beans, 15oz Can, drain and rinse

Put your tomatoes and beans in the slow cooker and set it to low heat.

Prep your produce and herbs

  • Onion (Red or White), 1 Large ~ 2 Cup, Finely Chopped
  • Garlic, 5 Cloves, minced or crushed

Get going with the flavor!

  • Toast cumin seeds and crushed red pepper in a skillet until seeds start to pop (30-60 seconds)
  • Add some Olive Oil
  • [maybe add carrots or celery]
  • Add Onion, salt, cumin, oregano, black pepper. Mix well.
  • Cook for 3-4 minutes until soft
  • Add chili powder and paprika and stir it up until fragrant.
  • Clear a spot in the center for the garlic. Add some more oil then the garlic. Cook it until fragrant ~30-60 seconds.
  • Stir in a little of your tomato-bean mixture and get everything thoroughly combined.
  • Transfer the deliciousness from the pan to the slow cooker, mixing it in bit-by-bit.
  • Let it slowly cook in the slow cooker. Taste it every once in a while.

At first, mine was very acidic and bland, but after a couple hours, it tasted smoky and spicy.

Notes

  • This was just as much volume as my small slow cooker could take, so I’ll probably end up cutting this recipe in half.
Categories
cooking Easy Recipes

Tequila-lime Chicken Tacos

These don’t look very pretty, but they are very flavorful and really easy to make!

Prep ahead: Marinate the Chicken

  1. Ground cumin, 2 tsp
  2. Kosher Salt, ½ tsp
  3. Paprika, ½ tsp
  4. Chili Powder, ¼ tsp
  5. Ground Black Pepper, ⅛ tsp
  6. Zest of Half a Lime
  7. Juice of Half a Lime
  8. Fresh Garlic, 2 Cloves, Minced
  9. Silver tequila, 2 TBSP
  10. Olive oil, 2 TBSP
  11. Chicken Breast, 1
  12. In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper.
  13. Pound chicken breast to ½ inch thick. Add it to the marinade, turning to coat. Cover and refrigerate for at least 1 hour.

Cook!

  1. Lay out your six doubled corn tortillas on a baking sheet and sprinkle with some grated cheese and black pepper. Preheat the oven to 350° F.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Add peanut oil and heat until it smokes.
  3. Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook 10 to 12 minutes on the first side.
  4. Turn the chicken over and continue to cook 10-12 minutes until a meat thermometer inserted in thickest portion registers 165°.
  5. Remove from heat and rest 5-10 Min.
  6. Char the limes in the skillet and put your tortillas in the oven to melt the cheese.
  7. Slice the chicken or shred it with two forks. Divide it evenly among the taco shells. Top with something acidic (like hot sauce, sour cream, pickled jalapenos, or pickled onions).