This past weekend was a whirlwind. I don’t think James could have asked for a better weekend to usher in 30. He went back to Augusta Friday to spend time with his family, gobble up Sconyers bar-b-que (arguably the best in Georgia, I’m convinced), and socialize with friends from high school to prove that age is just a number.
Game Day in Athens was glorious, and not just because of the perfect weather. The Dawgs came out of their slump to humble Tennessee. We had our first taste of store-bought frozen pizza in years–and it was as good as I remembered as a kid at Vogel. James played poker with his buddies to his heart’s content. Some gym members got together to surprise James with enough chalk to last him a couple years. And we finished the weekend at Pricci, which was probably the only part of the weekend that made James feel old.
Knowing that this week will be a long one, I opted to make an easy crockpot recipe of beef chili verde.
Crockpot Chili Verde
- 2.5 pounds beef (or pork)
- 1 medium onion
- 3 cloves garlic
- 1.5 tsp chili powder
- 1.5 tsp cumin
- 16 ounces green salsa (salsa verde)
- Romaine leaves
- Spinach leaves
- Shredded cheese
- Grape tomatoes
- Hot sauce
1. Place beef in crock pot. I used beef pot roast, but you could also use pork shoulder/butt. I say get whatever is on sale.
2. Dice onion, mince garlic and add to crockpot, along with chili powder and cumin.
3. Mix in salsa verde. I bought a cheap jar from Trader Joe’s, but you can also make your own if you’ve got the time.
4. Turn crock pot on Low and let cook for 7 to 8 hours.
5. You can eat this meat any way you’d like, but I chose to make green tacos, also known as lettuce wraps. Simply pull off a few leaves of romaine and line with spinach leaves. The more veggies you can pack in, the better.
6. Fill with piping hot beef and sprinkle with cheese.