Chili recipes

- Posted on Feb 19, 2014 - 01:50 PM


1½ lbs. lean ground beef

1½ lbs. pulled pork 

3 28-oz. cans Ro-Tel Diced Tomatoes & Green Chilies (Original)

6 c. cooked Roman (cranberry) beans

2 c. diced sweet or yellow onions

1 c. diced green peppers

1 c. diced red and yellow peppers

3 jalapeno peppers, diced

1 cup chopped celery

3 Tbs. chili powder

1½ Tbs. Worcestershire sauce 

1 Tbs. minced garlic

1 Tbs. cumin

2 tsp. salt (add more if needed for taste)

1 tsp. black pepper

Precook onions, peppers and celery in microwave until soft and drain.  Chop 1½ cans of tomatoes in blender, to the consistency of crushed tomatoes.  Thoroughly mix all condiments with the tomatoes that have been chopped. Cook ground beef in a 10-quart pot to be used for chili and drain. Add all remaining ingredients except beans. Simmer for 30 minutes and add beans.  Simmer for another 30 minutes. Chili is ready to eat. However, it is best if refrigerated and reheated the next day.

Notes: Pulled pork can be prepared from a pork shoulder with a simple dry rub of chili powder and cumin, seared on a hot grill and then placed in a slow-cooker for 8 to 10 hours on a bed of sliced onions and chopped garlic with a ¼ cup of chicken broth. Canned beans may be used, but cooked dry beans (1 lb.) are best.