Viewing post #83775 by Trisha_S

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You are viewing a single post made by Trisha_S in the thread called Cristina's Chilean Slow Cooker Chili.
Feb 27, 2010 6:50 PM CST
Name: Trisha
Washington State
You can do almost anything for 15 m

Chilli Pork and Bean Slow-cooker Casserole
1 medium onion, chopped
2 clove garlic, crushed
2 whole fresh carrot, chopped
2 tsp chilli powder (cayenne)
1 tsp dried oregano
1 whole fresh red chilli, deseeded, finely chopped
1200 g pork fillet, cut into 4cm cubes
2 cup canned drained red kidney beans
2 cup canned pinto beans, rinsed, drained
1 cup canned tomato puree
800 g canned tomatoes, chopped
1/4 cup tomato paste
2 whole stock cube, dissolved in 1 cup hot water
1 tsp powdered artificial sweetener
1. Combine the onion, garlic, carrots, chilli powder, oregano, fresh chilli, pork, beans, tomato puree, chopped tomatoes, tomato paste, stock and sweetener in a 5-litre capacity slow cooker. Stir and season well with salt and pepper.
2. Cover and cook at HIGH setting for 6-8 hours. (Note: Start the chilli at a HIGH setting so the ingredients quickly reach a safe temperature. You can reduce the heat to LOW after 3 to 4 hours if you prefer.)
As with most casseroles, this one is even better the next day after the flavors have had a chance to develop. It will store in an airtight container in the fridge for 2-3 days and is suitable to freeze in an airtight container for 3 months. You can substitute the beans with red kidney beans. Borlotti beans or any type of canned bean.
Depending on the size of the crock pot, you could double the quantities and freeze some!
It is never too late to be
What you might have been.
~George Eliot

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