Chef Robert Bogart from Elway’s Downtown shows us some easy recipes we can make in our crock pots.
Chili
Beef, New York or Rib Eye,
cubed ¼” 1 lb
Oil 1 TblOnion Powder 1 Tbl
Garlic Powder ½ Tbl
Chili Powder 1Tbl
Anaheim Chili Powder, 1 Tbl
Tomato Sauce ½ cups
Beef Stock 5 oz vol
Cumin 1 Tbl
Masa Harina 1 Tbl
Dark Chili Powder ¼ Tbl
Chipotle Chili Powder, 1 Tbl
Dried Oregano 2 Tbl
Granulated Garlic 2 Tbl
Ancho Chili Powder 1 teaspoon
Water 1 ½ Cup
In a large skillet, brown the beef in oil. Drain off oil and add all ingredients to crockpot bring to a boil.
Reduce heat and simmer for approximately 1 1/2 hours.
Crab Artichoke and Spinach Dip
1 (4 ounce) jar artichokes, chopped
8 ounce cream cheese,
1 cup parmesan cheese, shredded
1 bag of spinach
1 (8 ounces) can of Lump Crab meat
1 cup heavy cream
Mix together in a crockpot and bake for 1 hour on low. Season to taste salt and pepper. Serve with Pitas or chips.
Peper Jack Cheese
16 ounces of American Pepper jack cheese
8 ounces heavy cream
8 ounces shredded cheddar cheese
Place all ingredients in a crockpot and melt cheese on low.
Green Chili
1/2 pound of cubed pork
1/2 cup flour
1 can (8 ounces) chopped green chili
1 cup chicken stock
1 tbl cumin
Season pork with cumin salt and pepper. Dredge pork in flour. In a large skillet brown the pork with a little oil. Drain off any extra oil. Combine all the other ingredient with pork in a crockpot and cook on med heat for approximately and hour.
