Definitely not a single-serving recipe, but my favorite is chili.
This was originally a recipe I found on chowhound, then modified it. I make this recipe in a 6qt slow cooker:
2lb ground beef (I use 80/20)
1lb chorizo (can be replaced with any type of spicy sausage or omitted)
2 yellow onions
6-8 chili peppers (I’ve used jalapenos, serranos, and habaneros before, or replace with 1 red/orange/yellow bell pepper)
2 15oz cans diced tomatoes
1 15oz can tomato sauce
1 15oz can black beans
1 7oz can chipotle peppers in adobo sauce
4 cloves minced garlic
4 tbsp chili powder
3 tbsp cumin
3 tbsp smoked paprika
2 tbsp cayenne pepper (for added heat, can be omitted)
Brown chorizo and add to slow cooker. Brown ground beef and add to slow cooker. Dice onions and peppers, add to pan and let soften using the beef/chorizo fat, then add to slow cooker once beginning to caramelize. Puree or finely chop chipotle peppers and add to slow cooker. Add all canned items to slow cooker. Add garlic and spices to slow cooker. Stir to mix ingredients. Cook on low for 8 hrs or high for 4; 8 hrs is preferred, as chili benefits from longer cooking times for flavors to develop and meld.
Chili is a great recipe, now that we in the northern hemisphere are headed into winter. It’s also a great meal prep recipe, as 2nd day chili is better than 1st day IMO, it reheats well, and also freezes well.
Definitely not a single-serving recipe, but my favorite is chili.
This was originally a recipe I found on chowhound, then modified it. I make this recipe in a 6qt slow cooker:
Brown chorizo and add to slow cooker. Brown ground beef and add to slow cooker. Dice onions and peppers, add to pan and let soften using the beef/chorizo fat, then add to slow cooker once beginning to caramelize. Puree or finely chop chipotle peppers and add to slow cooker. Add all canned items to slow cooker. Add garlic and spices to slow cooker. Stir to mix ingredients. Cook on low for 8 hrs or high for 4; 8 hrs is preferred, as chili benefits from longer cooking times for flavors to develop and meld.
Chili is a great recipe, now that we in the northern hemisphere are headed into winter. It’s also a great meal prep recipe, as 2nd day chili is better than 1st day IMO, it reheats well, and also freezes well.
De-glaze that pan with some liquid and add to slow cooker, don’t let that fond go to waste!
The onions do a pretty good job of deglazing as they release their liquid.