South of Broad November Issue!

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ShuLaur in the house!

Crockpottuesday has a special guest in the house this week for Friday Feature. This person is probably one of my sweetest friends and nicest of my group of high school friends. Girls…the one that always said, “well you can if you want to…” Miss Lauren Shuler in da kitchen!!!!!

“About a month ago I was tailgating with Susu at a South Carolina home game (side note: go Tigers and go Gators!!) when I expressed to her my wish to use my crockpot more, which, by the way, I received as a Christmas gift but had never used it. She encouraged me to just research recipes and go for it. Crockpotting and cooking is easy and about experimenting. So my first crockpot experience which was 10 months after I received it began like this….picture of us

October. The best month of the year: cooler weather, college football, Oktoberfest beers, the return of The Walking Dead and post season baseball (the last two mainly because my boyfriend, Stephen, enjoys them). *Editor’s note: also the month Lauren and Stephen were born!!!* Alongside cooler weather comes warm comfort food, my personal favorite being CHILI! There are so many ways to make chili. We’ve already made this recipe twice this fall. One of the great things about this recipe is that it lends itself well to variations depending on personal preference and what you have in your cupboard. It’s easy to make and you have leftovers for days which certainly is a plus.chilliIngredients:
1 pound ground beef
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 teaspoon minced garlic
2 cans of kidney beans (rinsed and drained)
2 cans of pinto beans (rinsed and drained)
2 tablespoons of tomato paste
2 tablespoons of chili powder
1 teaspoon of cumin Red pepper flakes

1. Brown ground beef in skillet with garlic.

2. Once meat is browned, add celery, carrots, onion, red pepper flakes (to taste, depending on your desire for spicy, we used about a teaspoon). Keep cooking in skillet on medium for about 6 minutes.

3. Transfer contents of skillet into crockpot and add beans, tomato paste, chili powder, and cumin. Add Sriracha. The amount of Sriracha will vary depending on your preference. We used about 2 tablespoons.

4. Set on low for 6.5 hours

It’s that simple! Add sour cream, cheese, green onion, cornbread, or whatever your stomach desires!

And, of course, a good fall beer, as pictured by our puppy Bailey below.bailey

Thanks Lauren- will definitely be copying this recipe in the near future!! Happy fall y’all…and get yo chilli on dawg!

October Chilli

For this week’s Crockpottuesday I knew I wanted to make chilli since the Holy City herself is starting to get chilly. And when I say chilly, I mean low 70s…brrrr. Chilli is a great meal to kick off the fall season and enjoy with good friends. It’s also a meal easy to feed a group of 5 people…including…wait for it…our featured guest RAY BOAZ!! Ray, it was a true pleasure to finally have you join us at Crockpottuesday 😉

My plan was to find a  hearty chilli recipe and then set up a toppings station that my guest could add what they wanted to their bowl. Another key factor for me when searching for the perfect recipe is one that has a cook time of 8hrs. It is so nice to be able to set my crock pot in the morning on a low temperature for 8 hours, work a full day (like a boss) and then come home to a beautiful cooked meal. So below are the ingredients for what I found: (and this serves 6 people)

  • 2 pounds Ground Beef
  • 1 Yellow onion
  • 3 cloves of Garlic, minced
  • 1 can of Kidney beans
  • 1 can of Black beans
  • 4 cups Tomato Sauce
  • 2 cans Fire Roasted Diced Tomatoes
  • 3/4 cup Frozen Corn
  • throw is some Green Chiles, minced
  • 2 tablespoons Chili Powder
  • 3 tablespoons Cumin
  • Salt- up to you
  • Pepper- up to you
  • 1 teaspoon Paprika
  • 1 teaspoon Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Red Pepper Flakes if you’d like

Crockpottuesday this week was on Monday, so on sunday night I prepared everything ahead of time by:


Adding the Kidney beans,


the black beans,


 the green chiles,


all of the spices,


the fire roasted tomatoes,


And then the tomato sauce.

I then placed my crock pot in the fridge and went to bed. On Monday morning I got up early to brown the meat. I also added in the onions and after 5 minutes the garlic.


Once the meat was browned, I threw it in the crock pot and added the frozen corn and mixed everything together.


Then I set the bad boy on low for 8 hours and walked to work. I have to admit, on my walk to work I laughed out loud thinking to my self, “Damn, this girl has already cooked some meat today and its not even 8:30AM!” Then after a long busy Monday and yoga class with Katie, I was home and it was time for dinner. When my company (Ray, Odom, Katie, and Jay) arrived everything was ready and I really didn’t even have to do anything, but place out the toppings! I served the chilli with fritos, shredded cheddar cheese, sour cream, diced onions, black olives, halved grape tomatoes, cilantro, and hot sauce. Oh, and the famous Mama Connie corn bread cassarole…sorry that recipe’s a secret.

I will certainly make this recipe again as it was easy to prep, cooked all day, was filling, and well liked by my people. I thought it was delicous and I can’t even take the credit as my crock pot did all the work! I might even consider making it more spicy as I think I could stand some more heat!


 Thank you come again 🙂