Is it still football season?
I think it is, but we cancelled our cable around six months ago and the only way I seem to stay current with what’s happening in the world is through NPR and facebook. And since apparently the majority of my friends are women and men who like art, I really have no clue.
Red Owl, I’m sure you’re shaking your head in disapproval at of my lack of sports knowledge right now.
Anyhoo, hopefully I’m posting this in time for a few more weekend rallies, and/or Superbowl Sunday.
Yes. I’m that gal.
As far as chili goes, I’m not a huge fan of an overly tomato sauced base. In fact, some die-hard chili buffs may argue that this isn’t technically chili because it has no tomato sauce. I’m going to argue my case with a heavy dose of cumin, chili powder and cayenne… along with a good helping of chopped tomatoes mixed with green chilies. Throw in a couple of types of beans and two, yes, I said two, kinds of meat… and you’ve got yourself quite a winning team.
Fully Loaded Slow Cooked Chili
(makes 6 – 8 servings)
Olive Oil
1 lb pork loin chops (cut into bite-sized cubes)
1 lb beef sirloin (cut into bite-sized cubes)
1 yellow onion
1 green bell pepper
8 oz button mushrooms (washed and chopped)
2 cloves garlic (finely minced)
1/4 cup flour
2 cups reduced sodium beef broth
3 tbsp chili powder
2 tbsp cumin
1 tbsp dry oregano
2 tsp paprika
1 tsp cayenne pepper
Salt & ground white pepper
1 (10 oz) can chopped tomatoes with green chilies (Rotel)
1 (15 oz) can black beans (rinsed and drained)
1 (15 oz) can red kidney beans (rinsed and drained)
2 cups frozen sweet corn
In a large saute pan, heat around 2 tbsp olive oil then add the cubed pork and beef and cook until just browned. Transfer to the slow cooker.
In the same pan, saute the onion and green pepper until softened, then add the mushrooms and garlic and saute for another few minutes. Add the flour and stir to coat. Cook for another few minutes, then add the beef broth and stir to thicken and deglaze the good stuff from the bottom of the pan. Add the chili powder, cumin, dried oregano, paprika, cayenne, salt and pepper, and stir to combine. Pour the veggie and broth mixture over the meat in the slow cooker, then add the Rotel, beans and corn and stir to combine.
Cook on low heat for 8 – 10 hours or high for 4 – 6 hours. Serve with diced avocado, sour cream and tortilla strips.
Yup, It’s a Football Sunday Slam Dunk Meal. (Shaking your head again, Red Owl?)
OMFG. SO GOOD.
omfg. so good. 