‘Serves: up to 10′
- 2 lbs ground pork
- 2 pounds top round steak, cubed
- 1 red pepper, 1 green pepper and 1 orange pepper, finely diced
- 1 large red onion
- 2 cans (28 oz. cans) crushed tomatoes, San Marzano preferred
- 2 cans tomato paste
- 2 cups chicken stock
- 1 cup dark beer
- ½ cup A-1 hickory-flavored steak sauce (or any hickory-flavored steak sauce)
- ½ cup chopped parsley
- 1/3 cup maple syrup
- 3 medium-sized chipotle peppers (from a can), finely diced
- 3 teaspoons Worcestershire sauce
- 4 garlic cloves, diced
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano
- 1 teaspoon cumin
- 2 cans black beans (15 oz. each)
- Salt and pepper to taste
- Cilantro, chopped
- Shredded cheddar cheese
- Sour cream
- Gold fish crackers
- Bacon bits
- You name it!!!
- Cook through and set aside pork, top round steak, peppers and onions.
- In a separate large soup kettle combine all remaining ingredients EXCEPT black beans on medium heat.
- Stir in cooked pork, top round, peppers and onions and cook on simmer for 2 hours.
- During the last 15 minutes of cooking, add the black beans (you don’t want to put them in too soon or else the beans will break down and become too mushy).
- Top chili with fixins and serve over white or yellow rice if desired. Make sure you cook your rice with chicken stock instead of water…it makes a
Food for Thought:
-This chili is best made one day prior to serving! It’s not a super hot or spicy chili. –
-This recipe is inspired by my time living in Mexico and my experience touring in Vermont with my band…it’s a little sweet and a little spice! If you wanna spice it up a little…set aside some bowls of medium and hot salsa for people to add.
Copyright, 2010 Cooper Boone Inc.