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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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I've been making chili for about 5 years now for Sunday football games. I've played with the recipe week to week, and have settled on this as my final recipe. I recently switched to ground pork, and think it makes a better chili than ground beef. The key here is lots of cumin. I add a lot of the cumin at the end of the boil to retain it's aromatic qualities. Ingredients:
2 green bell peppers |
2 poblano chiles |
1 -2 green chili (2 for hot) |
1 tablespoon olive oil |
1 lb ground pork (or substitute 90% lean beef) |
1 (28 ounce) can chopped peeled tomatoes |
2 (14 ounce) cans black beans |
1/3 cup beer |
1 large yellow onion |
2 garlic cloves |
3 tablespoons cumin |
1 tablespoon chili powder |
2 teaspoons garlic salt (adjust to taste) |
ground red pepper |
green onion |
Directions:
1. Chop and de-seed all peppers Chop the onion, and dice the garlic In a large sauce pan or dutch oven, add the peppers to hot olive oil and sauté until wilted At the same time, sauté the ground pork, onion, garlic, and half the chili powder until browned.
2. Using a slotted spoon, drain the pork mixture and add to the sauce pan with peppers.
3. Add tomatoes, beans, beer, salt, red pepper, remaining chili powder, and half the cumin.
4. Bring to a boil, and reduce to low heat and simmer for at least two hours.
5. Add chopped green onions and remaining cumin, and simmer for another 5-10 minutes.
6. Add additional salt, red pepper, and cumin to taste.
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