If we had a nickel for every pot of chili that's cooked on weekends during the Fall Football Season, we could all retire tomorrow! Regular readers of the blog know that I dearly love experimenting with new versions of chili. For this batch, I used equal portions of ground chuck and ground pork. Wow, this chili was tasty!
1 T. olive oil
1 large yellow onion, chopped
3 jalapenos, seeded and chopped
2 T. minced garlic
1/2 t. salt
a few grinds black pepper
1 1/2 lbs. ground chuck
1 1/2 lbs. ground pork
3 - 4 T. chili powder
1 T. ground cumin
1/2 t. ground cayenne
2 t. dried Mexican oregano, crushed
1 28 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
4 cups beef stock
2 cans Bush's Mixed Chili Beans
In a Dutch oven (at least 5 quarts), heat olive oil over medium high heat. Add onions and jalapenos and cook stirring occasionally. Let the vegetables cook until the onions become translucent. Add garlic and salt and let cook another minute or so.
Add the ground chuck and ground pork, breaking the meat apart with a wooden spoon. Cook, stirring frequently until meat is cooked through. Drain any fat that has accumulated in the pot.
Add seasonings, tomatoes, beef stock, and beans. Bring to a gentle boil and reduce heat to a simmer.
Let chili simmer for an hour or two, stirring occasionally to make sure it doesn't stick. Taste and adjust seasonings.
Serve with crackers or corn chips and top with your favorite chili toppings.
1 T. olive oil
1 large yellow onion, chopped
3 jalapenos, seeded and chopped
2 T. minced garlic
1/2 t. salt
a few grinds black pepper
1 1/2 lbs. ground chuck
1 1/2 lbs. ground pork
3 - 4 T. chili powder
1 T. ground cumin
1/2 t. ground cayenne
2 t. dried Mexican oregano, crushed
1 28 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes
1 6 oz. can tomato paste
4 cups beef stock
2 cans Bush's Mixed Chili Beans
In a Dutch oven (at least 5 quarts), heat olive oil over medium high heat. Add onions and jalapenos and cook stirring occasionally. Let the vegetables cook until the onions become translucent. Add garlic and salt and let cook another minute or so.
Add the ground chuck and ground pork, breaking the meat apart with a wooden spoon. Cook, stirring frequently until meat is cooked through. Drain any fat that has accumulated in the pot.
Add seasonings, tomatoes, beef stock, and beans. Bring to a gentle boil and reduce heat to a simmer.
Let chili simmer for an hour or two, stirring occasionally to make sure it doesn't stick. Taste and adjust seasonings.
Serve with crackers or corn chips and top with your favorite chili toppings.
I love chili. I cook a huge pot, the hubby eats it once or twice, then I have to eat the rest of it.
ReplyDeleteLooks great! We both are getting cold weather coming in so good idea! Are you using an Instant Pot yet? Love mine!
ReplyDeleteCourtney