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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Chef Perry’s 3-Meat Chili

Chef Perry's 3 Meat Chili

Okay, so…under normal circumstances, I would have soaked dry beans overnight, and roasted fresh Roma tomatoes on my grill, but this was a last minute dinner decision, and I was pressed for time.

If have have a chance, those steps would make this recipe even better!

Still, it’s pretty awesome, just like this…

Chef Perry’s 3-Meat Chili

1 lg. sweet onion, chopped
6 cloves fresh garlic, thin sliced
2 Tbs olive oil
1 can each: dark red beans, black beans, butter beans, kidney beans, rinsed
2 can fire roasted diced tomatoes, with juice
1 sm. can diced green chilies, drained
2 cups beef stock
1 Tbs. Mexican chili powder
1 Tbs. ground cumin
8 oz pulled pork bbq
1lb roasted pork shoulder, chopped
1lb ground pork, sauteed and chopped (with salt to taste)
salt & pepper, to taste

In a large pot:

Sweat onion and garlic in oil, with chili power and cumin, until onions are soft, but not browning.

Increase heat to medium and add the tomatoes and green chilies. Bring to a simmer (stirring) until reduced to a thin paste.

Stir in the rinsed beans, and add beef stock to cover by 1 inch. Reduce heat to medium low.

Cook at a low simmer 1-2 hours, or until the liquid has reduced to the height of the beans.

Chef Perry's 3 Meat Chili

Stir in the meats and black pepper, and remove from heat.

LET COOL COMPLETELY (at least 2 hours, overnight is better).

If refrigerated, allow the chili to come to room temp, then slowly reheat, from low to medium, stirring often.

Taste for salt, and adjust accordingly.

Serve with shredded extra-sharp cheddar, chopped sweet onion, and cilantro.

Home Chef Note: There’s no heat in this. If you want a little fire, saute 1/2-1 seeded & minced habanero pepper with the onion and garlic.

Variations:

Beef: Leftover brisket, and ground beef.
Bird: BBQ Chicken thighs (off the bone), ground turkey
Vegetarian: Just don’t.


The Home Chef BookPart syllabus, part autobiography, part call-to-arms, The Home Chef is about the rapidly evolving landscape of cooking in America, and how to cook real food, the best food possible, in your own kitchen, and more importantly…why you should.

Filled with insider tips and tricks from the professional kitchen, hundreds of links and resources to (free) professional level education, and easy to follow instructions from a professional cooking instructor, The Home Chef: Transforming the American Kitchen is culinary school for the home cook.

Everything you need to take your own culinary creations to the next level, while saving time, money, and waste doing so!

Pick up your copy on Amazon.com today!