Just Good Chili
Preparation

1.Place a Dutch oven or other large pot over medium heat. Add the oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.


2.Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, coffee and tomato paste.


3.Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.4.Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.


YIELD 4 to 6 servings (about 8 cups)

The coffee and chocolate are for complexity, the hot sauce for kick.
Ingredients
 
  • 2 tablespoons olive oil
  • 1 pound ground bison or ground dark turkey
  • 1 large onion, finely chopped
  • 1 12-ounce bottle of beer
  • 1 14.5-ounce can diced tomatoes
  • 1/2 cup strong brewed coffee
  • 1 tablespoon tomato paste
  • 1/4 cup brown sugar
  • 1 tablespoon chile sauce
  • 1 tablespoon cocoa powder
  • Half a serrano or other hot pepper, seeded and finely chopped, or to taste
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 2 15-ounce cans kidney beans
  • 1 15-ounce can cannellini or other white beans
  TOTAL TIME: Between 2 hours 15 minutes and 3 hours 15 minutes

The small cumin seed looks looks demur and humble, But its nutty peppery flavor packs a punch.  Grind the seeds yourself in a mortar and pestle. Breath deep. The smell will be its own reward for the labor. But when it comes to adding a nutty and peppery flavor to chili... it is critical.
If you are going to use beer... why not use one of your all-time favorites? After all the recipe required you drink some it.
Adding onion to the already browned ground bison.
Adding Cumin.
Ready to simmer for hours. I went to bed and set an alarm.
Pulled Pork
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue sauce (optional)
INSTRUCTIONS
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
Whole Chicken

Ingredients: Rub Ingredients for the Chicken
  • 4 tsp salt
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp white pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
For the Crockpot
  • 1 cup chopped onion, approx 1 medium to large onion
  • 4 to 5 carrots, scrubbed, no need to peel, chopped in halves or thirds
  • 4 celery stalks, cut in thirds
  • 2 garlic cloves, peeled and smashed
  • 1 whole lemon quartered
  • 3 1/2 to 4 1/2 lbs roasting or fryer chicken
Whole Chicken in a Slow Cooker Recipe Yield: 6 servings

Prep Time: 10 min

Cook Time: 8 hours

Total Time: 8 hours 10 min

Directions:
  1. Combine rub ingredients in a small bowl and set aside. Prep the vegetables and place inside the slow cooker (I use a 7 quart oval one like this one.
  2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken with water and pat dry with paper towels.
  3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Put the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
  4. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
  5. Remove chicken and place in a 9x13 glass or ceramic baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.