So...I had to make real Chili for the the first time this weekend...thanks to Andrew I had a base recipe and then I added a few twists. Overall it was easy (even easier if you use beef instead of pork!)
3 lbs of pork ribs/shoulder/butt (ask your butcher to chop)
1 Bud Light (didn't see that coming did you?)
1 28oz can crushed tomatoes
1 11 oz can of Corn mixed with peppers
1 15 oz can dark red kidney beans
1 15 oz can seasoned black beans
1 15 oz can black beans
1 15 oz can petite diced tomatoes
1 15 oz can of Corn
1 bottle of Porter Beer (really...try to find it in a can)
2 packets of McCormick's Chili powder mix
1 tube of Gourmet Garden Red Chili's
Sharp Cheddar Cheese
Tortilla Chips
Cut up the pork. In a large pot, place pork, Bud Light and 3 cups of water. Bring the mix to a boil and using a spoon - spoon off the foam. While this is boiling add the following ingredients to a LARGE crockpot.
Dump the following straight from the can:
Crushed Tomatoes, Corn Mixed with Peppers, Seasoned Black Beans, Black Beans, 1/2 to 3/4 of the porter beer.
Drain the second can of corn - pour half in.
Drain and rinse the Kidney Beans - pour the whole can in
Drain the diced tomatoes into the second can of corn, add the tomatoes to the chili. Reserve can with excess corn & liquid for later.
Add the Chili Mix and 2-3 tablespoons of the gourmet garden chilis- stir. Turn on the crockpot to low and cover.
Go back to check on your pork. Should be just about done. Once the pork is cooked strain and mix into crockpot. The pork doesn't have to be tender on the stove - just no longer raw. It will continue to cook in the crock pot and become tender.
If you are going to have this cook while you are gone during the day - judge liquid level and decide whether or not to add the reserved liquid. If you are home during the cook - check after 4 hours and add if needed.
Serve with Crunched Chips & Cheese on top.
ENJOY!!!! and check back for what to do with leftover chili tomorrow.
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