Originally posted by rouxdog
R90, tell us how you made your chili?
PS, glad you enjoyed.
I copied mine off the Chili Recipe thread that is a sticky at the top of this thread..
This is just the basics-you can make however large or small serving you like...
I am like many and just add dashes and guestimates of seasonings...
This isnt rocket science.. a little of this and that....Everything to taste for me.
But the basic ingredients are:
Pork tenderloin, coated with garlic powder, or fresh rub--cooked and then put in the food processor and added after all the rest of the ingredients.
Ground Chuck... put in pan without crubling it up, so it still has large chunks when mixed with the rest.
2 cans Mexican stewed tomato's
cumin- i like lots of cumin in mine.
Large chunks white onion.. the more it makes you cry the better
Large chunks green bell pepper
can of hot rotelle tomato & green chilis
( if you want it hotter, a small can of hot green chilis also)
dash of cayenne pepper
salt and pepper to taste
2 tablespoons of cinamon sugar... (wow)-- thats the kicker flavor-or more or less to taste...
1 can dark red kidney beans
1 can chili beans
1/2 bottle of any (except flavored) micro brew beer
half bunch cilantro-----Of course, this is optional*
(I like to use it like parsely on top after serving it)
Try it, the pork should be processed so that there are still bite sized chucks so you can taste the pork flavor.. and it will be white, makes for a nice looking chili..
But you can use the preground pork you buy in the store.
I usually like to cook mine for several hours on LOW...and eat it the next day after cooling and re-heating..