Traditions

Chili- fast, easy and family favorite – one pot

A family favorite that I learned from my husband early in our marriage. He called it Wisconsin Chili and I called it so good! Ive added some time twists making it in the pressure cooker for a hearty easy one pot meal. Our go too for snowy nights by the fire pit.

Recipe. I used my electric pressure cooker. This can be done easily on stovetop as well just a bit more time. Simmer chili for a good hour before adding pasta. You might need to add more water if it reduces in simmering process.

1 lb ground lean beef or chicken

1 sm can-each kidney, chili and pork and beans (sweet is good)

1 cup chopped green pepper

1 cup chopped sweet onion

1/2 cup chopped red pepper

Tbl olive oil

1 sm can green chili

1 lg can diced tomato

1 smcan tomato paste

Two Tbl chili powder

1 Tbl garlic powder

1 Tbl cumin

tsp salt

tsp pepper

Small box reg spaghetti noodles

1 can water for every can of beans used. 3

Brown meat and veggies in oil. Drain excess fat if any. Add all remaining ingredients reserving pasta for second cook time. Mix well and pressure cook 25 min.

Quick release steam.

Add 1/2 box pasta broken in half. Stir into hot chili well so noodles dont stick. Pressure 4 minutes.

Quick release steam and quickly stir the noodles to insure separation and enjoy!!! Yum

Serve with favorite topping shredded cheese and sour cream. A fork is a must and a spoon.

Entrees, High Protein, pork

Cast Iron Pork Loin with Raspberry habanero glaze

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Simple but so delicious is this stovetop/oven roast.  its a great option for work nights because it cooks up super fast and yummy.

  • Pork loin roast
  • olive oil
  • cast iron skillet ( seasoned preferably)

sauce -mix in a small bowl

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  • 2 TBS  Raspberry habanero jam
  • 2 TBS Brown Mustard
  • 2 TBS Soy sauce
  • 2 TBS Brown Sugar
  • 1 TBS Weber roasted garlic herb rub
  • extra heat tsp chili flakes optional

preheat over to 375

sear pork loin in hot skillet with oil on all sides

pour glaze over the meat in the hot skillet.

cover tightly with foil- very hot so carefully and place in oven 30-40 minutes or until roast reaches 165 degrees.  Don’t overcook.

Remove meat from pan and allow to rest for 10 minutes before slicing.

reserve Drippings for added sauce to drizzle over meat, rice , potatoes or just to dip your bread into.  So good.

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