Crock Pot Chili
photo by Pierre Dance
- Ready In:
- 1⁄4 lb salt pork, cut into 3/8 inch cubes
- 4 lbs round steaks, cut into 3/4 inch cubes
- 4 onions, chopped
- 3 jalapenos, seeded,vained,finely chopped
- 8 cloves garlic, minced
- 4 tablespoons chili powder
- 2 tablespoons cajun seasoning
- 1 teaspoon salt
- 1 tablespoon cumin, freshly ground
- 2 teaspoons Mexican oregano, not as sweet as mediterranian
- 1⁄2 teaspoon smoked dried chipotle powder (Cayenne will do if you must.)
- 4 (15 ounce) cans crushed tomatoes, with juice
- 1 (12 ounce) can tomato paste
- 1 tablespoon sugar
- 1 (8 ounce) can ortega diced chilies
- 2 dried New Mexico chiles
- 1 pint beer, i usually use brown ale,you can use a pint of chicken stock if you wish to avoid beer
- 4 tablespoons masa harina
- Place the Tomatoes, Tomato Paste, Sugar, and Ortega Chilies in crock pot set on high.
- Cook the Salt Pork in a large pan over med-high heat to render it's fat, remove and save half of the drippings.
- Well brown half of the meat.
- Drain on paper towel.
- Cook the other half of the meat.
- when it's done put the first half in the crock pot and drain the second half.
- Wipe the pan.
- add the rest of the drippings.
- Saute (stir Fry) Onions and Jalapenos'til they're almost translucent, 5-10 min.
- Add Garlic and spices, Saute another 4 min.
- Place last of the meat and the vegetables in the crock pot, mix well.
- Place Beer (or chicken stock) in a sauce pan over med-high heat.
- KEEP AN EYE ON IT!
- IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP!
- Top dried chilies.
- Carefully split in half with a sharp knife, seed and vain.
- Place in beer and cook at a slow boil for 10 min.
- Remove from heat.
- Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin.
- Repeat'til all are cleaned.
- Place the pulp with a bit of the beer in a blender and puree.
- Add the puree and the remaining beer to the crock pot.
- Mix well.
- Reduce heat to low.
- Cook 8-10 hours.
- Mix Masa Harina with a cup of cold water.
- Stir into pot.
- Cook another 30 min. to thicken.
- Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread.
- Top with chopped Onions and fresh chopped Cilantro.
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I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace. Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy) My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal. I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.