I don’t typically use very many canned foods, in fact I can be kind of an ass on the subject, but there are exceptions to every rule.
One of those exception is my families annual week-long vacation on the Oregon Coast.
Crabbing, clamming, fishing, beach-combing, sand-castles…there’s WAY too much on the agenda to spend all day in the kitchen! So…we make exceptions, and sometimes we get some very happy surprises.
This is one of them!
Beach Camp Chili
- 1lb boneless pork steak (or any cheap, meaty cut of pork)
- 4 strips thick bacon, chopped
- 2 Tbs chili powder, divided
- 2 Tbs cumin powder, divided
- 1 Tbs sea salt
- 1 Tbs coarse black pepper.
- 1 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 Tbs olive oil
- 1 Tbs bacon fat
- 1lb ground beef (80/20)
- 28oz Centro fine diced tomatoes
- 28oz Bush’s baked beans
- 28oz red kidney beans, drained
- Shredded Mexi-cheese
- 1/2 white onion, fine dice
- Crema (Mexican sour cream)
- Hot Cornbread
Mix salt, pepper, cumin, and chili powder.
Bring pork steak to room temp, pat dry, and rub generously on both sides with spice mix. Set aside.
Mirepoix: In a heavy-bottom pot or dutch oven, over medium heat:
Sauté the bacon, celery, onions, and carrots in 1 Tbs (each of oil and butter), cook until softened and beginning to caramelize. Remove with a slotted spoon, and set aside.
Increase heat and sear the pork steak until well browned on both sides. Remove from pot. Reduce heat to medium-low, add mire poix, and pork. Top with tomatoes (with juice), cover and cook, covered, at a very low simmer for 4-6 hours.
Remove pork, chop coarse, and add back to the pot.
Fry the ground beef with garlic and the remaining spice blend, until cooked through. Do not drain. Add ground beef to pot, along with baked beans, and drained kidney beans. Increase heat and simmer until the liquid has reduced, and the chili starts to thicken.
Remove from heat and let rest 1 hour, uncovered.
Stir and serve with toppings and cornbread!
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