My Family Chili (No Beans)
- Ready In:
- 8hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 gallon
- Serves:
- 10-12
ingredients
- 2 lbs chuck roast (Cubed)
- 2 lbs pork shoulder (Cubed)
- 1 lb bratwurst (Johnsonville Beer Brats)
- 1⁄2 lb ground beef
- 2 (12 ounce) jars salsa (Use your favorite)
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon ground cumin (freshly toasted and ground)
- 3 tablespoons chili powder (homemade is the best. See my recipe)
- 6 ounces tomato paste
- 4 ounces chipotle peppers
- 2 (12 ounce) bottles beer (I like Shiner Bock. Don't go with a beer darker than that)
- 2 teaspoons salt (smoked)
- 2 tablespoons peanut oil
- 2 ounces tortilla chips (crushed)
directions
- Toss the cubed chuck roast and pork shoulder with the oil and salt.
- In batches, sear the cubed meat in a high sided sautee pan over med-high heat. When there is a brown crust on the outside, transfer to a bowl or to your crock pot. Don't crowd the pan, the goal is to get a good brown crust on the meat to build some flavor.
- Cut the skins on the brauts and place in the pan that was used for searing the meat. Add the ground beef and crush up all the meat, making sure to scrape the the bottom of the pan to get all the flavor bits off. I like to use a flat wooden spatula and a potato masher for this.
- Once all the meat is evenly ground, take a few good swigs off one of those beers and pour the rest in the pan with the meat. Let it simmer until most of the liquid is gone.
- Add the ground meat to the cubed meat and put it all in the crock pot.
- Add the rest of the ingredients to the crock pot and turn it to a low setting.
- Let it slow cook for about 8 hours.
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RECIPE SUBMITTED BY
ROV Chef
Kennewick, WA
<p>I used to cook professionally, but got out of the business because it is a soul crushing, low paying job. If you want to hate cooking, run a hotel kitchen. Now that I don't have to do it for a paycheck, I cook for my friends and family as much as possible. I enjoy making everything from BBQ to Bur Blanc. I love mixing chocolate with spicy ingredients. I am rather new to baking, (only a few years) but I really love it and try to bake whenever I get a chance. I work offshore in the Gulf and I always sneak down to the galley to make stuff for the guys. I'm a huge fan of Alton Brown. I think the guy is a genius. I have tried so many of his recipes, and they all rock. Since finding this website and having a public place to post my recipes for others to review, I have become more conscientious about writing my kitchen experiments down. I still have yet to get my whole wheat pizza dough to paper, but I promise, it's on it's way. My passion for cooking has increased 10 fold since I left the biz, and I plan to keep putting new recipes here and trying my hand at new stuff. <br /><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /></p>