So far, so good...

Well two weeks back into eating properly has gone well. It hasn't been perfect. We've ordered pizza twice, but aside from that hubby and I have made every meal we've eaten in that time. Not bad for two devoted eat-out-aholics. So what have I been doing? Mainly, keeping the kitchen clean. Who wants to cook when the dishes are stacked up and your kitchen is cluttered.

Things have been going so well in fact, that I don't have that much to write about. So I thought over the next few days I'd post some of my favorite recipes instead.


Slow Cooker Chili

This chili is so hearty it really doesn't need the ground beef, so if you're a vegetarian, just leave it out. Also, hubby and I substitute the ground beef for ground bison for a lower fat alternative.

2 tbsp Olive Oil
1 lb Lean Ground Beef
4 Onions, finely chopped
8 Cloves Garlic, minced
2 tbsp Cumin seeds
2 tbsp Cracked Black Pepper Corns
2 tbsp Chili Powder
2 tbsp Salt
1 tsp Ground Allspice
1/2 tsp Cayenne Pepper
2 tbsp Worcestershire Sauce
1/2 Cup (1 small can) Tomato Paste
2 Cups Canned Crushed Tomoatos
2 Cups Canned Diced Tomatos
1 Cup Condensed Beef (or Veg) Broth (Undiluted)
1 kg (Bag) Frozen Peas, Carrots, Corn
1 Can Refried Beans
3 Cans Kidney or other beans of your choice.
Hot Sauce to taste

Preparation:
1. Heat skillet over med-high heat. Add beef and cook until beef is no longer pink. Transfer to slow cooker stoneware. Drain liquid from pan.

2. Reduce heat to medium and add oil. Add onions, cook until soft. Transfer to slow cooker stoneware.

3. Add all spices, stir.

4. Add all other ingredients, stir.

5. Cook on low for 10-12 hours, or for quicker turn around time cook on high for 4-5 hours.

What we usually do is prepare this in the evening and put the stoneware in the fridge. Before we go to work in the morning we set the slow cooker so it will be ready for that night's dinner.