One of the most amazing things about having a farmer in your family - is reaping the benefits :) At Christmas time we were given a freezer-full of pork. So, what to do with all of it? How about a hearty chili to warm you up during this freeze-a-thon we call winter? This recipe is slightly adapted from Fine Cooking (Feb/March 2014 issue). They did a featured article on a 'build your own chili'. I have to say, this turned out super yummy. Serves 6.
Chili
Chili
Ingredients:
1.5 lbs of Ground Pork
2 Cups Onion, chopped
1 Tablespoon Chopped Garlic
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Tomato Paste
1 Teaspoon Ground Coriander
2 Teaspoon Oregano
1 (4 oz) Can of Green Chiles
3/4 Cup Water
1 (14 oz) Can of Dice Tomatoes
2 and 1/2 Cups Chicken Stock
2 (14 oz) Cans of Pinto Beans (drained)
1 Tablespoon Vinegar
1 Tablespoon oil
Step 1: In a large pan, brown your meat. Remove from pan and add to a crock-pot.
Step 2: In that same pan, add 1 tablespoon of oil and heat. Add in the chopped onion and garlic. Cook until the onions are soft and translucent, just beginning to brown. Then, add in the chili powder, cumin, tomato paste, coriander, oregano and green chiles. Stir together and cook about 1-2 minutes. Do not skip this step - letting the spices cook together and heat up really starts to realease their flavors!
Step 3: Add the 3/4 cup of water and bring to boil. This will loosen the stuff that may be stuck on the bottom of the pan (which contains a ton of flavor!!). Stir and scrape up anything stuck to bottom.
Step 4: Add the tomatoes and chicken stock. Stir. Bring to a boil and let simmer for 5 minutes.
Step 5: While your stock is simmering, drain your pinto beans and add them to the crock-pot.
Step 6: Remove the pan from the heat and add the stock/onion/tomato/seasonings concoction into your crock-pot. BE CAREFUL - it will be hot. Is your pan too full? Then just transfer it scoop by scoop with a measuring cup or large spoon. Better to be safe than sorry.
Step 7: Let it simmer in the crock-pot on low for 4-6 hours.
Step 8: Just before serving, stir in 1 Tablespoon of Cider Vinegar. This will add a ton of 'bright' flavor.
To Serve: Fill a soup bowl and garnish at own will :) My hubby is all about sour cream and cheese. I prefer mine plain, but I like to eat it with buttered crackers. To each their own!
1 Tablespoon oil
Step 1: In a large pan, brown your meat. Remove from pan and add to a crock-pot.
Step 2: In that same pan, add 1 tablespoon of oil and heat. Add in the chopped onion and garlic. Cook until the onions are soft and translucent, just beginning to brown. Then, add in the chili powder, cumin, tomato paste, coriander, oregano and green chiles. Stir together and cook about 1-2 minutes. Do not skip this step - letting the spices cook together and heat up really starts to realease their flavors!
Step 3: Add the 3/4 cup of water and bring to boil. This will loosen the stuff that may be stuck on the bottom of the pan (which contains a ton of flavor!!). Stir and scrape up anything stuck to bottom.
Step 4: Add the tomatoes and chicken stock. Stir. Bring to a boil and let simmer for 5 minutes.
Step 5: While your stock is simmering, drain your pinto beans and add them to the crock-pot.
Step 6: Remove the pan from the heat and add the stock/onion/tomato/seasonings concoction into your crock-pot. BE CAREFUL - it will be hot. Is your pan too full? Then just transfer it scoop by scoop with a measuring cup or large spoon. Better to be safe than sorry.
Step 7: Let it simmer in the crock-pot on low for 4-6 hours.
Step 8: Just before serving, stir in 1 Tablespoon of Cider Vinegar. This will add a ton of 'bright' flavor.
To Serve: Fill a soup bowl and garnish at own will :) My hubby is all about sour cream and cheese. I prefer mine plain, but I like to eat it with buttered crackers. To each their own!
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