This weekend marks my second year in Colorado. It’s snowing outside. So I decided to cook some Chilli.
Just me Yogi and the Reverend. Avery’s Reverend quadruple ale.
A few years back I took a course from the Viking cooking school called “How to cook without a book”. Figured it was a chance to try it out.
I bought enough to eat on for the week. Recipe below.
Mark’s Snowy Day Chilli
Prep Time: 30mins
Cook Time: 2hrs
Ingredients:
1.5lbs Hamburger
1.5lbs Pork Shoulder
1. Tablespoon Olive Oil
3 Clove Garlic
5 Vine Ripe Tomatoes
1 Onion
4 Carrots
6 Celery Stalks
3 Serrano Peppers
2 15 oz Cans Organic Tomato Sauce
1 Large Can of Organic Chopped Tomatoes
2 15 oz Cans of Oganic Chilli Beans
1 Bottle Honey BBQ Sauce
1 Package Organic Chilli Seasoning mix
Directions:
Open Beer and pour in glass. Have a a few sips while cooking.
Mince the Garlic
Chop the Onion
Chop the Celery
Chop the Carrots
Chop the Tomatoes
Chop the Peppers
Cube the Pork.
I a 2 quart sauce pan, fill about 1/3 with water and bring to a boil. Once it’s boiling add the cubed pork shoulder and bbq sauce.
Let boil on medium heat for 1 hour.
In a large pot add Garlic and Tablespoon Olive Oil over medium high heat. Sauté until brown.
Add the onion. Sauté until brown. (I also added some of the pork cause it wouldn’t fit in the other pan.)
Add the Ground Beef, Celery and Carrots. Stir occasionally and let brown.
Add tomatoes and peppers. Continue to Stir occasionally.
Open Chilli bean cans and drain excess liquid before adding the beans to the pot.
Add the cans of Chopped Tomatoes, Spice mix and Tomato Sauce to the pot.
Turn heat to medium on both pots and let boil for about 30mins stir occasionally.
Check the pork is tender.
Spoon the pork into the main pot. With some of the sauce from the pork but not all, about a cup.
Slow boil on medium low heat for 30mins.
Serve:
