Great Pork Recipes

Mouth-watering Chili Recipes

When your day has been difficult and your psyche is yearning for the solaces of home, what best to arrive home to but a yummy bowl of heartwarming chili. The satisfying dish has been a front-runner in this nation for centuries, and has a intense and deep history. Much has been scripted about the roots of chili, but no matter of its origins, the truth stays that people enjoy the stuff and can't get enough of it.

For households looking to bring down food expenses, contributing chili to the weekly menu is a neat idea. The power to inexpensively feed big households was one cause for chili's fame in former centuries, and still continues so to this day. Everyone has heard stories about how cowboys made kettles of chili over open fires on the range during cattle drives. They cooked what they had usable, and what would keep well longest. Chili is always better the following day after all.

Strong working people still love to sit down to a steaming hot bowl of chili at the end of the day. The best way to have your chili ready as soon as you come home is to cook it in your slow cooker.

Here are a few mouth-watering chili recipes to get you started:

Slow Cooked Chunky Chili

1 lb hamburger
1 lb bulk pork sausage
4 cans kidney beans, rinsed and drained
2 cans diced tomatoes, undrained
2 cans diced tomatoes and green chilies, undrained
1 large onion, chopped
1 medium green pepper, chopped
1 envelope taco seasoning
½ tsp salt
¼ tsp pepper

Cook the meat in a skillet and drain. Place it into a slow cooker. Add remaining ingredients. Cover and cook on low for 8-10 hours. Freeze the leftovers for up to 3 months.

Southwestern Chicken Chili

5 large chicken breasts, chopped
2 cans kidney beans, drained
2 cans whole canned tomatoes
2 cans canned corn
1 yellow onion, chopped
5 tablespoons chili powder

Place rinsed kidney beans on the bottom of the slow cooker. Next add Corn. Place 1/2 the Chili Powder on top of the corn and beans. Pile on the chicken slices. Pour in Tomatoes. Cover with left over chili powder. Cover and cook on High for 8-10 hours. Add the onion half-hour before serving.