Chili is a dish that originated in Texas. Since Eric and I are planning a trip to San Antonio, I thought this chili would be a perfect meal. See here for the original San Antonio Chili recipe: http://www.chilicookoff.com/history/history_of_chili.asp along with a ton of other fun facts about chili.
But onto our chili. Eric took a little freezer inventory recently and found some pork and sirloin. Just odds and ends that we had frozen after a meal (lots of leftovers when you cook for two.) So he threw them into the Rachel Ray dutch oven, seared them, and cooked them for approximately eleventy-million hours (a technical term meaning a long time- but really about 20 minutes.)
Here's the chili recipe he uses:
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12-ounce) bottle of beer, preferably a medium ale
1 (16-ounce) container salsa
30 tortilla chips (crushed)
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
He cooked the meats in the oil for about 20 minutes, deglazed the pan with the beer, and basically threw it all into the crockpot. It's been cooking for about 12 hours on low.
Top with sour cream, some yummy cheese (we like Monterey Jack) and some fresh chives or cilantro.
Added bonus: The house smells lovely!
Every cook (I think) has an awesome, unique chili recipe. What's your secret??