[CH] Crockpot Recipe - Made the Other Night
RisaG (radiorlg@yahoo.com)
Fri, 31 Jan 2003 15:55:23 -0800 (PST)
I made this the other night and it was really good.
Leftovers were even better.
* Exported from MasterCook *
Somersized Crockpot Chili
Recipe By : Adapted from Fast & Easy by Suzanne
Somers
Serving Size : 4 Preparation Time :0:00
Categories : Chilis & Stews
Crockpot
Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 tbsp garlic oil
1 lg red onion -- finely chopped
3 cloves garlic -- minced
1 lb cooked turkey -- ground*
1 28 oz can plum tomatoes -- coarsely
chopped
1/3 cup beef broth
8 oz chicken broth
3/4 tsp salt
1/4 tsp black pepper
1 tsp Splenda Sweetener
2 tsp ground cumin
3/4 tsp pure ground chile
3/4 tsp Mexican oregano -- crumbled
1/2 cup Monterey Jack cheese -- Pepper
Jack pref.
Garnish:
sour cream
chopped cilantro
THIS IS A TWO-PART PROCESS.
Heat a skillet over medium high heat. Add the oil and
chopped onions and cook until soft, lightly brown,
about 5 minutes. Add garlic and cook for another
minute.
Place cooked onion/garlic mixture in crockpot. Add
tomatoes, chicken broth, beef broth, salt, pepper,
Splenda, cumin, chile powder, mexican oregano. Mix
well. Place on HIGH heat for 1 hour. Lower to LOW and
add cooked, ground turkey. Cook for another 20
minutes.
Serve garnished with sour cream, cilantro, and if you
wish, some more shredded cheese.
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NOTES : Risa's notes:
* I used cooked turkey that I put through a food
processor and I ground it finely. I then browned it a
bit in a skillet over medium-high heat. Then I added
it to the crockpot after the chili had cooked down a
bit. If you are starting from freshly ground turkey,
cook it with the browned onions and garlic until it
has lost its pink color and is fully cooked and
browned.
If you can't find garlic oil in your stores, just put
a clove or two of garlic in cold oil. Let it heat
together. Before it starts to brown, turn off the heat
and let the garlic sit in the oil for a few minutes
while you prepare the rest of the ingredients for the
chili (I prep all the ingredients before actual
cooking). By the time you finish prepping (chopping,
opening cans, organizing the spices to go in, things
like that), the oil will have absorbed a bit of the
scent and flavor of the garlic. This will be good
enough to cook in. Otherwise, just use plain olive
oil.
RisaG
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