Crock Pot Chili 3 meat

1/2 pound Chorizo Sausage
1 1/2 pounds 80% lean Ground Pork
2 pound 80% lean Ground Beef
1 Large size Williams Original Salt-Free Chili Seasoning for 4 pounds meat
1/2 tsp Slap ya mamma seasoning
3 tbsp of sugar
1/2 tsp garlic salt
1/4 tsp black pepper
1 Green Pepper diced
1 Large Onion diced
6 cloves garlic smashed, peeled and minced
2 cans Hunts seasoned diced tomatoes in sauce for medium chili
3 4oz cans Hatch diced green chilis mild
1 Tallboy can of light-colored beer.

Brown all meat in the same pot, strain reserving grease on the side. Dump meat in 8-quart crockpot. Dice green pepper and onions, add to saute pot with 3 tablespoons reserved meat grease. When soft add minced garlic and cook for a few more minutes season lightly with salt and pepper and transfer to crockpot. Stir in all seasonings and mix well. Add canned tomatoes, and diced green chilis, stir to distribute, pour in beer and stir well. Cover and cook on high for?

For Beans
Add-in for the last hour, 1 can of rinsed and drained dark red kidney beans with 1 can rinsed and drained black beans and 1 undrained canned chili beans in sauce. Or heat beans and serve under the chili in a bowl.

For a hotter chili add diced jalapeno into the sauteed veggies.

Serving suggestion - with hot dogs, corn chips, shredded cheddar, diced onions, and slaw.

Pork Roast Crockpot Version

3-pound pork roast
5 whole cloves garlic
2 sprigs fresh thyme
1 small bit of fresh rosemary (be conservative)
2 bay leaves
fresh cracked black pepper
2 cups beef stock
1 small onion
1/8 cup dry Marsala wine or 1/4 cup other dry good red drinking wine.
3 tablespoons quick-dissolving flour, set aside for thickening
or 1 package Better than Gravy beef gravy packet.

Sear roast on all side in skillet treated with a small amount of butter/oil combo. Salt and pepper on all sides, transfer to crockpot.

Cut the hard top of garlic clove off, lay clove on cutting board, place the flat side of the kitchen knife on top of the clove and smack knife with the palm of your hand smashing the clove, peel of the skin and toss all cloves into the hot pan to saute. slice the onion in half and saute on one side. transfer garlic and cloves to crock.

Deglaze hot pan with wine and cook one minute, add beef stock and kitchen bouquet, heat to a low bubble.

Pour over roast in crock add herbs, cover and cook on low for 5.25 hours.







Remove one-third cup of broth two a glass measuring cup, allow to cool slightly, stir in quick dissolving flour using a whisk, or, 1 packet Better Than Gravy mix.

 or

Pour back into crock while stirring gently (do not break the roast) incorporate with the rest of the broth, cover and continue cooking for 45 minutes.

Tips:
8 oz fresh sliced mushrooms (optional) or 1 can
Add room temperature chopped celery carrots and potatoes to the crock if desired halfway through cooking time
Serve with rice, mashed potatoes or dressing.

Crock Pot Chicken and Dressing

4-6 Chicken Thighs
1 Can cream of Chicken and Mushroom Soup
2 Cups Chicken Broth
1-2 Bay Leaves
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/4 Teaspoon Lawrey's Seasoning (do not over salt/the soup and broth has salt)
Sliced Mushrooms.

Sear thawed chicken thighs in butter/oil-treated pan, just till browned on each side but not cooked. Add Chicken to crockpot, whisk together broth and soup in the hot chicken pan add seasoning and heat to a bubble, pour over chicken. Return pan to the stove and add remainder of butter, celery, onion, and mushrooms, cook till clear, add herbs and cook for another minute and soft, transfer to crockpot. Cover and let cook on low for 4 1/2 hours. Remove two ladles of sauce, add two tablespoons quick-dissolving flour

and whisk till smooth, return this sauce to crockpot and stir to incorporate with all broth. Cover and allow to cook another 30 minutes.

For a true dump version, skip the searing, use canned mushrooms and all dried herbs and spices. Just place everybody in the pool (crock) and turn onto low.

Serve over Dressing

Place in large bowl
4-6 cups prepared cornbread crumbled or dried pieces of bread of your choice
1/2 Jimmy Deans fresh sausage, Sage if possible or mild, crumbled and browned

Sautee together:
Diced Onion
Diced Celery

When soft add
Minced Fresh Parsley, Sage, a pinch of Rosemary and Thyme, saute 1 minute.

Season with:
Onion Powder
Garlic Powder
Black Pepper
Dry Poultry seasoning

Whip together:
2 Eggs
1/2-3/4 cup chicken broth

Toss all ingredients together in mixing bowl, pour broth egg mixture over dry ingredients, mix, then transfer to a buttered baking dish. Bake at 350 for 40-45 minutes or till golden on top.

Tip, you can make the dressing the night before, just do not add the egg and broth until right before baking. You can also make and freeze dressing kits. Or use a boxed stuffing if you are feeling blasphemous.

Poached Eggs

Poached eggs are not at all complicated and much easier than most people realize. 

Bring a pan of water to a gentle boil then knock it down to a gentle simmer.

Remove two eggs from the refrigerator and crack into a small bowl.

Stir simmering water in a circular motion to create a whirlpool, pour eggs into the center of the whirlpool. 

You will see the whites wrap around themselves and form a nice egg. Don't worry about how to separate the eggs as they remain separate naturally. 

Cook for 2 minutes, remove with a slotted spoon. 

Tips:
Leave the eggs in the refrigerator until right before you add them to the whirlpool, a cold egg holds it's structure better.
Do not boil the eggs, cook on a very gentle simmer.