Going into the competition, I knew I HAD to come up with something a little different, a little out of the box and it was either going to be a homerun or one huuuge mistake.
Personally, it is my favorite chili EVER. Seriously, make it and let me know what you think! It’s amazing. It tastes of chili, but has some really unique hints of other flavors!
Mind you, I don’t EVER use the same recipie twice, nor do I write them down, so you might need to tweek the amount of tomatoes a bit by adding another can if its too thick, but this is a THICK, hearty chilI!
1 pound chuck roast cut into 1 inch cubes
1 pound pork shoulder, cut into cubes (do NOT use a loin- its too dry)
2 cans of crushed tomatoes
1 can tomato puree
1 large sweet onion
1 red pepper- roasted, skin removed
2 green peppers
1 poblano pepper
2 chipotle peppers
1 tsp. adobo sauce out of the chipotle can
2 tsp. of each: ground cumin, garlic powder and onion powder
3 tsp. dried cilantro leaves
salt and pepper to taste
5 shakes of liquid smoke
3 tbsp brown sugar (more to taste, I like mine sweeet)
2 cups of frozen corn
3/4 can of black beans (you can add more if you like beans, I don’t like them so much, personally)
Brown the meat in a large pot (the one you will be cooking your chili in), remove meat and set aside. Add a small amount of oil in the bottom of the pan, add (all finely chopped) onion, red pepper, green pepper and poblano pepper-saute for 6 minutes. Add meat to vegetables. Add crushed tomato and tomato puree, bring to boil. Add all seasonings. Cook fr 2 hours on low. 15 minutes before serving add corn and beans so they dont get mushy. If this isn’t spicy enough, add another chipotle pepper.
This is AMAZING served with a little sour cream. It’s even better the next day as a chip dip.