Happy first birthday to the Kosher Connection! For this special linkup, we were each assigned a blog to cook from; our blog was Peike’s Cookbook. It was hard for us to pick which recipe to choose, but we finally narrowed it down to a few, and the winner was a kosher adaptation of Alton Brown’s Chili for the slow cooker.
Chili is kind of a heavy dinner, but we put it on our summer menu anyway, until Zeke requested tacos one night; we decided to adapt this to a taco recipe.
Overall, dinner was a big hit; thanks, Peike!
And don’t forget to enter our celebration giveaway. We are giving away two prizes from Emile Henry: a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win—you can enter up to 23 ways!
Slow Cooker Chili Tacos
- 2 teaspoons oil
- 2 lbs. boneless flaken
- 1 bottle beer
- 1 medium onion, chopped
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1 green pepper, chopped
- 1 jalapeno pepper, chopped
- 1 can diced tomatoes
- 2 corn tortillas, broken into pieces
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon cumin
- salt and pepper
- Heat oil in a heavy pan. Season the meat with salt and pepper and brown it, making sure not to crowd the pan.
- When all of the meat is browned, transfer it to the slow cooker, along with the beer.
- Meanwhile, sautee the peppers and onions in the pan you browned the meat in. Add the vegetables to the crock pot along with the tomatoes, tortilla and spices. Cook on low for 8 hours.
- Shred the meat and serve with tortillas and your favorite taco fixings. We had it with avocado salad and rice and beans.
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