Three Little Pigs Chili

3 Little Pigs Chili

Three Little Pigs Chili is one of my favorite “get rid of the leftovers” recipes!

  •     1/2 pound of ground pork
  •     2 yellow bell peppers, 1/2-inch dice
  •     1 lg yellow onion,  1/2-inch dice
  •     4 cloves garlic, minced
  •     4 lg beefsteak tomatoes, peeled & crushed (see video)
  •     Olive oil
  •     salt and ground black pepper to taste
  •     1/2 pound leftover pulled pork
  •     1/2 pound leftover roast pork loin*, cubed
  •     4 cups chicken stock
  •     1 cup black beans, dry

    1 cup kidney beans, dry

*Boneless picnic ribs, pork chops, pork steaks, whatever you got!

Homemade chili seasoning

  •     1/4 cup all-purpose flour
  •     4 teaspoons New Mexico chili powder
  •     2 teaspoons ancho chili powder
  •     2 teaspoons ground cumin
  •     2 teaspoons dried parsley
  •     2 teaspoons salt
  •     1/4 teaspoon ground black pepper

Home Chef Note: Buying your beans dry, and soaking them overnight is not only a huge money-saver, but it’s much, much healthier (canned beans can have up to 20x the sodium of dried), and your final bean is firm and delicious, not a bowl of mush that tastes like the can. It’s really a simple swap: for each can called for, soak 1/2 cup of dry beans in 2 cups of water for 8-10 hours, or overnight.

In a bowl, stir together seasoning ingredients. Store in an airtight container.

Blanch and crush your tomatoes (see video)

Saute onions, garlic, bell pepper, and a little sea salt, in 1 Tbs of olive oil over medium-low heat, until softened. Scoop of the solids and set aside.

Raise the heat to medium and, in the same pan (un-wiped), brown the ground pork, with a little more sea-salt, breaking it up until crumbled into 1/2 inch chunks.

Add the onion-pepper mixture back into the pan, add chili seasoning, and stir to combine. After 1-2 minutes of stirring (it’ll get thick), add tomatoes and stir to combine, then stir in the chicken stock, beans, and remaining meats.

Bring to a boil, reduce heat to low, and simmer, stirring occasionally, 60-90 minutes. Taste, and adjust salt, and ground black pepper to taste.

Remove from heat, and allow to cool 1 hour, then serve.

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Enjoy!

~Chef Perry

The Home Chef
Click on the image to learn more about my HOME CHEF series!

 

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