Slow Cooker Beef Chili

I love making chili on a cold day so I wanted to tweak my favorite recipe for the slow cooker so I could make it more often. If you like shredded beef chili, you'll love this. I personally like my normal chili better because the beef chunks are more bite size and easier to eat but this was an easy way to get my craving satisfied!

Ingredients:
2 tbs. olive oil
1 1/2 pounds chuck roast
1/2 red onion, thinly sliced
3 cloves of garlic, roughly chopped
1 tbs. pasilla chili powder
1 tbs. chili powder
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tbsp. paprika
1 tbsp salt
1 tbsp black pepper
1 (15 1/2-ounce) can crushed tomatoes and their juices
1/2 (12-ounce) bottle beer, modela negra
1 1/2 cups beef stock
1 can black beans
2 cup sour cream
1 lime
cheddar cheese

Directions:
1. Season beef with salt, pepper, half of the chili powders, and half of the paprika. Place a drizzle of oil in a large pan over medium high heat. Add beef to pan and sear until all sides are browned. about 5 minutes per side. Remove and set aside.

2. Add onion to same pan and saute over medium heat until translucent (about 10 min). Add garlic and saute another minute.

3. Add half bottle of beer and allow to cook until the beer is reduced by half. Add tomatoes and saute another minute. Add salt, pepper, rest of chili powder, red pepper flakes, and rest of paprika. Cook for 1 minute.

4. Add stock and make sure to scrape up all of the browned bits from the bottom of the pan.

5. Place your beef in a slow cooker. Poor chili mix on top of the beef. You can either cook it now on low heat for 6 hours or high heat for 4 hours or place in the fridge for later in the week. When you're ready to make it, just pull it out of the fridge and cook for the same time above.

6. When you get home or the beef is tender, add the can of black beans and allow to cook on high for 20 minutes.

7. While chili finishes, make your toppings: Grate cheddar cheese, chop cilantro, and mix sour cream with a squeeze of lime.

8. Serve corn bread with chili and sides and enjoy!

Chicken Piccata Pasta

I've been trying to find some different pasta sauces because I'm a little tired of my go-to alfredo. This sauce was surprisingly delicious and is made from things I usually have on hand. If you like chicken piccata you're going to love this!!

Best part of this meal is that it took about 30-45 minutes to cook. Just make the sauce while you're bringing your pot of water to boil and you'll be eating in no time!


Ingredients

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
2 cloves garlic, chopped
1 shallots, chopped
2 tablespoons all-purpose flour
1/4 cup sherry wine
1 lemon, juiced
1 cup chicken stock
1/2 cup flat-leaf parsley, chopped
1 pound spaghetti, cooked al dente
2 tbs. cream
Chopped or snipped basil, for garnish
Parmesan Cheese, for garnish

Directions

1. Place a large pot of salted water on high heat and bring to a boil.

2. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.

3. Reduce heat to medium. Add another 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 2 minutes.

4. Add flour and cook 2 minutes. Whisk in sherry and allow paste to cook for 2 minutes.

5. Whisk lemon juice and broth into sauce. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Reduce heat to low while you cook the pasta.

6. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss cooked pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped basil and cheese!