The other night the dinner plan was to have some porkelope burgers -- and then we discovered that we were out of charcoal. So, instead D cooked up the burgers on the stove. The result wasn't quite as tasty as the grilled variety. So, I decided to use the leftover cooked burger patties in a chili recipe. Who says the slow cooker is just for fall or winter meals? Not me!
Porkelope Chili (printer-friendly version)
makes 4+ servings
2 cans kidney beans, drained and rinsed
1 can organic diced tomatoes
1 small can diced green chili peppers, rinsed
10 oz ground meat (we used ground antelope)
1 teaspoon cumin
1 teaspoon ancho chile pepper
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
3/4 cup salsa
1 cup organic veggie broth
1. Mix together all of the ingredients in a 2-quart slow cooker bowl. Cook on high for 6 hours. Add additional seasonings to taste if necessary.
2. Serve over a bed of quinoa. (To make the quinoa, measure out one cup of quinoa, rinse it thoroughly, then cook in a rice cooker with 2 cups water using the "white rice" setting.)
3. Garnish with shredded cheese, Greek yogurt (or sour cream), or green onions . . . or whatever else your heart desires!
4. Serve alongside some slices of sourdough bread to sop up any leftover sauce!
No comments:
Post a Comment