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Prep Time: 0 Minutes Cook Time: 360 Minutes |
Ready In: 360 Minutes Servings: 12 |
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There are so many chili recipes around that I wanted to share my recipe, too. This recipe is cooked in a Dutch oven on the stovetop and makes a rich and beefy-flavored chili without much fuss. Its a one pot meal and can be also be made in a slowcooker. Read more . I use two kinds of meat in this recipe and ground beef is not to be used in this dish. This is similar to the famous Chasen's Chili that I grew up on and is actually a better flavored recipe! Ingredients:
2 pounds of good beef stew meat, cut into 1 1/2 inch pieces. (or 2 pounds cut up chuck or brisket) |
2 pounds of boneless pork cutlets or chops cut into 1 1/2 inch pieces. |
2 large raw white or yellow onions, cut into large chunks |
2 cans of rotel brand chopped tomatoes and green chiles (or one large can of diced tomatoes, drained.) |
1/4 cup chili powder (or more to suit your taste) |
1 cup of water |
2 cloves of chopped garlic |
2 tb. ground cumin |
1, 29 ounce can of pinto beans, drained and rinsed with water |
1, 27 ounce can of dark kidney beans, drained, rinsed |
2 tsp. ground chil pepper (or 2 chopped jalepeno peppers) (or both) |
salt to taste |
optional for thickening: 2 tb masa flour mixed with 1/4 c. water |
toppings |
sour cream |
chopped onions of your choice |
soda crackers or tortilla chips |
a handful of shredded monterey jack cheese |
Directions:
1. Heat your dutch oven over a medium heat until hot.
2. Add the beef and pork cubes. Do not take the time to brown the meat.
3. immediately add onions and stir.
4. Cover pot and cook for 30 minutes, stirring every 10 minutes.
5. Add chili powder and cumin and stir.
6. Add 1 cup of water.
7. Cover pot and cook for one hour, reducing flame to medium low. Stir often to keep meat from sticking to bottom of the pot.
8. Add chili pepper or jalepenos and garlic.
9. Add the Rotel tomatoes and stir well.
10. Cover pot and cook for 30 more minutes.
11. Check the meat for tenderness.
12. Add the drained and rinsed beans, stirring well.
13. Reduce flame to low.
14. Cook for 30 more minutes and add salt to taste. *You can also add more spice with more chili pepper (not powder) at this time.
15. IF YOU JUST HAVE TO HAVE A THICKER CHILI, add the masa flour to the 1/4 of water, mix well and add that to the chili, stirring in well and cook for about 10 minutes until the chili is thicker.
16. (We like to add crushed salty crackers or salted tortilla chips to the finished chili so that thickens it up with out the masa.)
17. Serve in bowls topped with chopped onions and a large dollop of sour cream and a bit of Monterey Jack Cheese. Crackers or tortilla chips can be served on the side.
18. Garlic bread and a simple salad make the recipe complete.
19. *** If you have leftover chili, roll some up in some warmed corn tortillas like enchiladas, cover with some cheese and heat in the oven with a sprinkling of chopped green onions or roll it up in warmed flour tortillas for some great burritos.
20. *You can also serve this chili as a dip. Just chop up the chili in a food processor, heat and pour it over a bar of cream cheese and serve with tortilla chips and some finely diced onions.
21. *Teens love this served over cooked french fries.
22. Good stuff, Maynard*
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