A cook-off is happening at work so I need to step up to the plate and deliver something in a bowl. Chili is one of the items to compete with and to be honest it's not one of my normal menu items, so keep in mind, this is just an experiment! Measurements are estimates, or really I didn't measure anything more than what came in a can. That means ignore the measurements if you can eyeball it like I do. I'm going to cheat quite a lot here to keep the cost down and speed up the process. I almost used a brisket for the meat until I saw the price tag.
What makes a good chili? I really don't know, but what I grew up on was a southern (not western) style meat and tomato chili. Usually when I taste chili, all I get is chili sauce and that's just not what brings back memories for me. I'm all about meat and tomatoes (or does the phrase go, potatoes?).
Let's get started!
You're probably not going to want to just dump all of this in a pot without reading the instructions, that will not work! If I were doing this for myself and had a larger budget I might have used different ingredients. For example, all ground beef and actual beef stock instead of the pork and some of the canned chicken broth. I also really dislike using Bouillon! We'll see how this turns out.
2 lbs Ground Pork (make it Beef if you have a few extra dollars)
1 lb Ground Beef
1 tbsp Diced Garlic
1 Large Chopped Yellow Onion
1 Large Chopped Green Bell Pepper
2 14.5oz Cans of Chicken Broth
1 28oz Can of Diced Tomatoes
3 12oz Cans of Rotel (Using mild, because I'm a Weeny)
1 6oz Can of Tomato Paste
2 tsp Olive Oil (Just Pure)
2 tbsp Butter
2 tbsp Worcester Sauce
1 tbsp Italian Seasoning (Thyme, Basil, Parsley, Oregano, etc.)
2 tsp Salt
1 tsp Black Pepper
3 Beef Bouillon Cubes
1 tbsp Cornstarch
2 cups Water
3 packs McCormick Chili Seasoning Mix, Mild
PUTTING IT TOGETHER
Add the olive oil and butter to a pan and start sautéing the bell pepper and yellow onion. Once the onion looks translucent add the ground pork and cook until browned (you'll have to toss it and move it around to keep things from burning). Just before the ground pork is done add garlic and worcester sauce then toss it just for a minute or until you can start smelling the garlic. Set aside and then brown the ground beef, it doesn't need the Worcester, but it does need some salt and pepper. I'm only cooking the meat separately because I don't have a pan large enough for 3 lbs. of meat, well I do, but that would result in boiling the meat rather than browning it. Another reason for cooking the beef separately is because the ground pork really needed a lot of help in the flavor department.
Add all of the meat, onion, bell pepper, chicken broth, diced tomatoes, rotel, tomato paste, beef bouillon, chili seasoning mix and 1 cup of water into a large pot (I'm using a 6 quart). Turn up the heat to high to get it simmering then back down to maintain that for a while and don't forget to stir often. I left it simmering for around 30 minutes or more. Towards the end of this is when I add the herbs, which can be whatever you like, but I'm using an off the shelf Italian seasoning.
At this point it's time to decide if it needs to be thick or thin. It's a matter of preference really. If you want to thicken the chili, mix the leftover water (cold) with cornstarch and stir that in the pot. If you want to thin it just stir in water. Simmer just for another minute or so and adjust the seasoning to taste before cutting off the heat. This is also at what point I start putting in salt and pepper, but hopefully not much is needed since a lot of that is already in the worcester and chili seasoning mix.
This goes good with crackers, cheddar cheese, and some green onions. I usually like beans, but that was omitted since I'm sharing this chili with others that do not like beans. Enjoy! Oh, and did I win? No, the turkey chili entry won the cook off!