Saturday, September 1, 2012

Recipe #114: Early Autumn Chili

Saturday of Labor Day weekend, the Spartans won last night as did the Tigers, and we've got family to feed! My sweetie thought my chili would be just the ticket, even though it's not really chilly enough yet for chili (imho:).

Here's the ingredient list:

1 1/2 # ground chuck
1 1/2 # boneless regular cut pork chops
1 30.5 oz can of Brooks Quick Chili Mix (beans)
5 medium potatoes
1 cup ketchup
1 tbsp spicy brown mustard
12 oz beer
1 sweet onion
1 green pepper
8 oz sliced mushrooms
4 cloves of garlic
3 cans (14.5 oz each) of Meijer Diced Tomatoes
1/4 cup fresh oregano
Chili powder, crushed red pepper flakes, ground black pepper, and salt to taste
1 tbsp Extra Virgin Olive Oil
2 tbsp soy sauce

Brown ground chuck in evoo with diced onion and garlic. When meat is almost cooked add diced green pepper and simmer for a few more minutes. Add to slow cooker set to Hi.

Cook pork in soy sauce (or marinate beforehand) and evoo just until white all through. Slice against the grain thin and then halve these pieces. Add to slow cooker.

Add Chili mix, ketchup, mustard, beer, tomatoes, oregano, and seasonings to slow cooker.

Meanwhile, dice potatoes into 1/2 inch chunks and boil for 10 minutes with salt and garlic in the water. Drain potatoes and add to slow cooker.

Cook on Hi, stirring occasionally, for at least 3 hours. If you cook longer, reduce heat to Low or even Warm. Add mushrooms about 1 hour before serving.
We like to add shredded cheddar and oyster crackers in the bowl.
Like I said, this is for nieces and nephews so it's pretty mild. For us at home I would add a can of green chilis.
My wife likes hers poured over a couple of hot dogs; I, in a big bowl with tons of cheese and warm bread.

God bless you all!

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