D's Daily Drama (fablespinner) wrote,
D's Daily Drama

Crock Pot Recipes Chili and Italian Beef Sandwiches....

Here's my Recipes for Chili and Italian Beef Sandwiches. I cannot make this enough in my house and it's GONE quickly.

So welcome to ABUSE YOUR CROCK POT 101

Now I use a BIGGEST Crocks they make, so adjust your proportions if you are using under a 2 quart crock.


1.5 - 2 lbs ground beef 80/20
1 can Dark Red Kidney Beans (I use BUSHES brand, they really are great beans in a can)
1 can Pinto Beans
1 can Black Bean (Frijoles unseasoned!)
1 small bag frozen corn (this is better than canned corn)
1 med onion diced
1 green pepper diced
2 cans tomato sauce (I use Contadina brand, I think it's the best of the canned sauces)
Chili powder to your tastes. I use quite a bit, like 8 tablespoons approx. I never measure it myself.

USE CROCK LINERS, it will make your clean up a breeze, you can find liners by the ziplock and oven bags at the store.

Put Meat in crock and cover it in your Chili Powder. I totally cover the meat in powder. Dump in the rest of your ingredients, give it a good stir, makes sure to break up the meat with your spoon. Turn your crock on LOW for 8-10 Hours or HIGH 5-6 Hours. Stir and Serve

Italian Beef Sandwiches

NOW, I make a LOT, so again HALF this recipe if you're not feeding BIG eaters.

2 small EYE OF ROUND roasts. (Good cuts of meat make the difference! Eye of round is very low in fat, you will not have gristle with this cut!)
2 packages of Au Jou gravy mix
2 packages of Good Seasons Italian Dressing mix
3-4 cups of water (To mix the packets and cover the meat in crock)
Italian seasoning to taste (I use about 4 to 6 tablespoons) I never measure this, just sprinkle it in and cover the meat.
Get a jar of Mild Wax/Banana Pepper Deli rings or whole Peppers. Whole Peppers drop in 6 or 8, Deli rings toss in a handful for flavor.
If you like a little kick use Greek Pepperochini peppers.
The pepper you don't use in the crock, use as condiments later for serving. :)
1-2 onions sliced optional.

Hoagie Rolls.

USE CROCK LINERS, it will make your clean up a breeze, you can find liners by the ziplock and oven bags at the store.

If you can prepare this the night before, I recommend it, the spices will marinate your roasts nicely in the fridge overnight.

Place the roasts in the Crock, cover with Italian seasoning. Mix up the Au jou gravy and Italian dressing mixes in 2 cups of water. Pour on top of roasts. If not enough to JUST COVER the meat, add a little more water. Drop in onions and peppers.  Cook on LOW 8-10 HOURS, HIGH for 5-6 Hours.

After about 4 hours, the meat will be tender enough to shred with a couple of forks. I recommend shredding the meat as soon as it's tender enough so the spices can really get into all the meat. If you're not at home it can wait until you are ready to serve.

Once the meat is shredded, use tongs to place shredded meat into Hoagie rolls, be generous with stuffing that roll and you can spoon the gravy on if you like (I do.) Dress with peppers (optional) and ENJOY.

My Mom will not eat anyone else's Italian Beef Sandwiches, she said she's "Spoiled" with mine, so there's a biased review for ya! :)
Tags: good eats

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