Friday, November 25, 2011
John and I had my yummy pulled pork tacos last week and I had about 2 cups of pulled pork left over. It's not usually a problem (John LOVES eating leftover tacos!) but I had another trick up my sleeve! I had conceived this chili in a dreamlike state the other night. Seriously. I have a habit of drifting off to sleep thinking of cooking contests. When my day is over, and I am focused on creating dishes, its a nice way to decompress. For this reason, I always have a notebook and pencil by the bed.
Sometimes I do shock John out of a stupor to reach over him and write something down (okay that might be poor execution on the notebook/pencil idea). This time, I actually woke John up to ask him if it sounded good. How do I get my boyfriend to stick around? Sometimes I wonder. Then I make chilis like this and I remember!
1 red onion onion
4 garlic cloves
1 tablespoon olive oil
2 cups pulled pork (used leftovers)
2-14.5 ounce cans of black beans, drained and rinsed
1-14 ounce can of diced fire-roasted tomatoes, drained
1 cup canned tomato sauce
2 tablespoons cajun seasoning
1 can beer
cheddar cheese for topping, if desired
Dice the red onion, and mince the garlic cloves. In the bottom of the crockpot on high heat, heat the one tablespoon of olive oil. Add the onion and garlic and cook about 5 minutes, until translucent and fragrant. Add pulled pork, drained beans, drained fire-roasted tomatoes, tomato sauce, and cajun seasoning. Mix well. Add beer. Let cook on low for 1-2 hours. Top with cheddar cheese if desired. Serve immediately.
Enjoy your weekend, I hope it is spent like ours is going to be--with lots of food and family (my two favorite things!).
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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