This is my own made up recipe that began as a way to use some leftovers and make a delicious hearty chili at the same time. I did a lot of improvising and experimenting. I added 12 oz. chicken broth to mine, but replaced it in the recipe below with 1 cup of salsa instead because mine turned out a little too soupy. I just simmered it to cook off the extra liquid, though.
We had this with some chili cheese cornbread. YUM!
1 pound stew meat
Leftover shredded pork roast (about 2 cups)
Leftover seasoned, browned ground beef (taco meat, about 1 and 1/2 cups)
1/4 cup all purpose flour
1 TBS olive oil
1 cup salsa
1 cup marinara sauce
3 15 oz cans of pinto beans (not drained)
2 TBS chili powder
1 tsp. cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp cayenne pepper
1 dash of hot sauce
In a mixing bowl, combine beef and flour; toss to coat meat evenly. Heat oil in a large skillet over medium-high heat until hot; brown beef. Put browned meat and all other ingredients in the crock pot and cook on low 7 to 9 hours. (could also add green chilies, sauteed onions, corn, etc.)
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