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Category Archives: Beef

The Best Crockpot Chili – EVER

 

Okay, so maybe this isn’t the best chili EVER, but it’s the best chili I have ever made. It is the perfect combination of sweet and spicy. Plus it’s made with a beef rump roast rather than ground beef. The beef is so tender and full of flavor, and basically shreds itself if you leave it in the crockpot long enough. We had to break the whole low carbs thing tonight, because this chili is best served on a tortilla. It’s also really good on potatoes, and is pretty darn good by itself too though.

Now, I have to confess, that I did pull the chili out of the crockpot for the last little bit of the cooking process, to help boil down some of the liquid. If you don’t want extra dishes to clean, I’m sure you could just skim the extra liquid off the top though.

What you need:

  • 2-3 lb rump roast
  • Can of tomato sauce
  • Can of diced tomatoes
  • Can of beef broth (lower sodium)
  • Can of chicken broth (lower sodium)
  • 1-2 onions
  • Chili powder
  • Brown sugar
For the chili seasoning
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  • 4 tbs chili powder
  • 1/4 cup brown sugar
  • 2 tbs onion powder
  • 2 tbs garlic powder
  • 1 tbs white pepper
  • 1 tbs of cumin
  • 2 tsp cayenne pepper
  • 1 tsp ground oregano
  • 1 tsp basil

(These measurements are just estimations of a baseline. I usually start with something similar to this, and taste test the chili from there. That way you know for sure it is seasoned to your taste.)
Chop the onions coarsely and place them in the crockpot. Pour equal parts chicken and beef broth over top of the onions. You don’t need much, just enough to coat the onions.
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Cut the bottom layer of fat off the beef and cut into 2-3 inch pieces. Put it in the crockpot and sprinkle with a little bit of chili powder and brown sugar. Pour the can of tomato sauce over the beef and onions, turn your crock pot on high and walk away.
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I cooked mine for about 6-7 hours, but I am pretty sure that the meat was tender and ready to shred long before that. I was just busy, and didn’t have time to get to it prior to that.
Once the meat is cooked, pour the contents of the crockpot into a sauce pot and bring it to a boil. This will help reduce down some of the liquid. Mine had waaaay more than it needed.
If your beef hasn’t already shredded on it’s own here, you should be able to shred it very easily. I literally just stirred it with a spoon, and it all broke apart.
Once the chili is boiling, make your spice mix and add it to the pot.
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Add the can of diced tomatoes and let it simmer until it is the consistency that you want it. This is where you might want to start tasting it and see if you want to add anything more to it. I usually do.
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Once you reach your desired consistency, your chili is ready to serve and eat. Like I mentioned above, this is so so so good on tortillas with a little bit of cheese. This was the first time I ever made this in the crockpot, and I was so nervous about it. I didn’t really know what I was doing, but I was REALLY pleased with the way it turned out. I hope everyone enjoys it as much as we did.
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Posted by on July 13, 2012 in Beef

 

Portabella Burgers

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Justin loves mushrooms, and we’ve had some burgers in the freezer leftover from Wylin’s birthday party. The burgers were really tasty, made from meat ground with our kitchenaid meat grinder. I have been dying to eat them again, so I thought it would be a good time to try this.

It doesn’t really get more simple than this. Make your burgers. Replace the bun with a baked portabella mushroom cap. Then you have a nice low carb burger. Perfect!

For the “portabella bun”

What you need

  • Portabella mushroom caps
  • Olive oil
  • Onion powder
  • Garlic powder
  • McCormick’s Montreal steak seasoning
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Preheat the oven to 350 degrees
Scrape the gills and stem from the bottom of the mushroom cap with a spoon. Justin did a MUCH better job of this than me. Mine did not look pretty at all. Just make sure you are very gentle with the mushroom, or it will all fall apart like mine did. Lesson learned.
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Drizzle some olive oil on both sides of the mushroom and rub some of the seasoning on it.
Bake for about 15 minutes. I sprinkled some cheese on top of mine for the last 2-3 minutes.
For the burgers
  • 1 lb of ground beef (I combined chuck and sirloin)
  • 1/2 cup chopped onions
  • 1/2 cup cheddar cheese
  • A few drops of soy sauce
  • A squeeze of barbecue sauce 
  • McCormicks Montreal steak season

Combine all the ingredients together, mix thoroughly, form your burgers, and cook to your desired temperature.
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Posted by on June 22, 2012 in Beef

 

Veggie Meaty Marinara

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Being on this whole low carbs “diet” is great for a lot of reasons. Justin has lost more than 10 pounds and I’ve lost 4. You have to get creative with meals though. There is a lot of meat and vegetables over and over again. It can get a little bit repetitive, so we have been racking our brains trying to come up with new meal ideas. This one was a variation of zucchini noodles. The biggest reason I tried this instead of zucchini noodles was that I hate shredding the zucchini. I am always afraid of cutting my finger with the mandolin. I end up with a lot of wasted zucchini because I refuse to get my hands too close to the blade. And I have to say, this turned out delicious. Justin didn’t say a word while eating it, so I knew that meant it HAD to be pretty tasty. 

The only vegetables I used today were squash and zucchini, but next time I think I will throw in some carrots, onions, or mushrooms along with it. 

What you need

  • 1-2 Summer squash, sliced and quartered
  • 1-2 Zucchini, sliced and quarted
  • Jar of spaghetti sauce
  • 1/2 lb of ground beef (or turkey or italian sausage)
  • Parmesan cheese to taste
  • Italian seasoning to taste

Preheat your oven to 450 degrees.
 
Slice the vegetables, place them in a casserole dish, and toss them with some parmesan cheese and italian seasoning. Cover and bake for 10-15 minutes. I baked mine for about as long as it takes to brown beef. I wanted the vegetables to be extra soft, so I thought some extra time in the oven might help. 
 
Meanwhile brown the beef and heat the sauce. Pull the vegetables out of the oven and combine the sauce, ground beef, and vegetables together. Recover it and bake for another 30-40 minutes, until your vegetables are nice and tender. 
 
If you want some extra cheese, sprinkle some on top for the last 5 minutes. 
 
And enjoy. Spaghetti is most definitely in my top ten of favorite foods and this was a fun and unique replacement. I hope everyone enjoys it as much as we did! Next time I might try italian sausage, and probably some extra veggies like I mentioned above. 
 
I also might try to cook it in the crockpot. I hate how much the oven heats up the kitchen in the summertime. Plus I think cooking it all day with some homemade tomato sauce would really give those vegetables a good chance to soak up some good flavor. 
 
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Posted by on June 19, 2012 in Beef, Casseroles