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