Chili

20170819_170304 (2)

Chili

  • Servings: 2-4
  • Difficulty: Easy
  • Print

There are some recipes that are considered Cold weather and Hot weather while yet others are simply ALL weather such as salads, sandwiches etc. I like to think that Chili is one of those ALL weather dishes since it can be a main dish, a side dish or even (as in the case of a chili dog) a condiment. Chili is also one of those dishes where there are thousands of variations whether it be Texas Chili where there are no beans or your great grammas recipe where everything including the kitchen sink is fair game to put in it.

Mine is a wee bit different in that it has a combination of Pork and Beef as well as a “failed” Salsa Verde as its sauce. Now when I say “failed” Salsa Verde what I mean is a salsa that didn’t really turn out Verde and was a little to liquidy and salty to be a salsa but it was perfect for this chili.

Cooks Note: An added benefit to this recipe is that with a slight adaptation, adding cooked rice, one has a quick and easy Burrito the next day.

Here’s how we do this one.

Shopping list:

  • 1 pound ground Beef
  • 1 pound ground Pork
  • 1 medium onion – chopped
  • 1 19 ounce can Red Kidney beans
  • 1 8 ounce can White Kidney beans
  • 1 8 ounce can Borlotti beans
  • 2 1/2 cups Salsa Verdi (can substitute Salsa Roja)
  • fresh ground Pepper to taste

Putting it all together:

  1. In a large dutch oven brown the pork and the beef, about ten minutes. Drain when cooked.
  2. Put the cooked meat back in the pot and add the remaining ingredients. Bring to a boil, lower the heat and simmer for about another 45 – 50 minutes.
  3. Spoon into bowls and enjoy.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                           Bon Appetit

 

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