At the prodding of my beautiful wife, and instead of the spaghetti I so wanted to make, allow me to present another version of one of our favorite winter classics.
Into the 7 quart Crock Pot, go:
1/2 large carrot shredded
1 large white onion diced
1 green bell pepper diced
1/2 of a beefsteak tomato diced
3 cloves garlic minced
1 can Brooks Mild Chili Beans
1 can Kroger White Beans
1 can Kroger White Corn
1/4 oz can of Kroger tomato sauce
12 oz Miller Lite
2 cups of chicken broth, from a box
1 pretty good squirt of tomato paste
several dashes of Worcestershire sauce
1 squirt Dijon mustard
2 bone-in pork chops, cooked, seasoned, and diced into bite-size chunks
1 pound 80/20 ground beef, fully cooked and seasoned
1/2 pound pork sausage, freshly ground from our local Polly Market and fully cooked in a skillet
Seasoning: chili powder, cumin, Mexican oregano, paprika, garlic powder, ground black pepper
After the meat is cooked, everything goes into the slow cooker on high for the better part of the day for fullest amalgamation of flavors. At least three to four hours, and then turn it down to low for as long as you want to keep it warm. I add a couple of sliced chilis in mine when it's time to have a bowl, along with a small dollop of sour cream. Enjoy with your favorite cheese and bread.
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