White Chili

1 can cooking oil spray
1 tablespoon olive oil
1 pound boneless skinless chicken breast diced
1 cup shallots chopped
3 garlic cloves minced
1 can tomatillas - (18 oz) drained, and
coarsely chopped
1 can Ro*tel tomatoes chopped, but
not drained
1 can chicken broth - (13 oz)
1 can chopped green chile peppers not drained
1 teaspoon oregano flakes
1 teaspoon coriander seeds crushed
1 teaspoon ground cumin
2 cans cannellini beans drained
3 tablespoon freshly-squeezed lime juice
1 teaspoon freshly-ground black pepper
1 cup grated sharp Cheddar cheese


Spray a large skillet with cooking spray, add olive oil and heat on medium-high until hot. Add diced chicken and saute for 3 minutes or until done. Remove chicken from pan. Place all ingredients, except cheese, in a crockpot and cook for 8 hours.

Serve with tortilla chips, sour cream, avocado dip and Mexican beer.

ALDILLA

1 1/2 pounds flank steak
3 teaspoons chili powder
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 large onion, chopped
1 large carrot, chopped
1 large green pepper, chopped
2 large tomatoes, chopped
1/4 cup red wine
1 hot chili pepper, seeded

1. Score steak and rub with chili powder; coat with a mixture of flour, 1/2 teaspoon salt and 1/4 teaspoon of seasoned pepper; pound steak on both sides with a wooden mallet or the edge of a plate to tenderize; cut into 6 pieces.

2. Brown steak in hot oil in a large skillet. Remove and reserve. Saute onion, carrot, green pepper and tomato in pan drippings; add remaining 1 teaspoon salt and 1/4 teaspoon pepper; remove from heat.

3. Combine steak and sauteed vegetables in slow cooker; add wine and hot chili pepper; cover.

4. Cook on low for 8 hours or on high for 4 hours, or until meat is tender.

Green Chili

1 medium pork roast
1 large can green chiles not pickled
1 large can tomatoes
1 large onion diced
1 small can hot jalapeños - (4 oz) diced, (optional)
Salt to taste
Freshly-ground black pepper to taste


Cover roast with water in crockpot and simmer overnight or approximately 8 hours. Let cool.

Take meat off bone and separate into smaller pieces. Add meat, tomatoes, chiles and diced onions to the broth. Add about 2 teaspoons salt and 1/2 teaspoon pepper. Let simmer another 8 hours. Thicken with flour and water.

Let set overnight in refrigerator. Serve the next day alone, with tortillas or over burritos.

Greek Stew

3 pounds stewing beef
1 pounds small onions - (abt 7)
3 garlic cloves minced
1 can tomatoes - (28 oz)
1 cup beef stock
1 can tomato paste - (5 1/2 oz)
2 tablespoon red wine vinegar
2 teaspoons dried oregano
1 teaspoon salt
Freshly-ground black pepper to taste
1 cup all-purpose flour
1 cup cold water
1 sweet green pepper chopped
1 cup crumbled feta cheese
2 tablespoon chopped fresh parsley


Cut beef into 1-inch cubes, trimming off any fat. Cut onions into wedges leaving root end intact. Put meat and onions into slow cooker along with garlic and tomatoes. Combine beef stock, vinegar, oregano, salt and pepper and add to slow cooker, stirring gently to blend. Cook on LOW for 8 to 9 hours or HIGH for 6 hours.

Add flour and water mixture and chopped green pepper. Cook on HIGH for 15 minutes or until thickened. Serve sprinkled with feta and parsley.

Crock Roast And Veggies

3 pounds boneless roast - (to 4 lbs)
5 potatoes peeled, quartered
6 carrots - (to 7) peeled, sliced
1 small onion
2 tablespoon Worcestershire sauce
1 tablespoon Season-All
2 cans golden mushroom soup
1 cup water




Put all ingredients in crock pot and cook on LOW for 8 to 10 hours.