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Home -> Soups & Stuff -> Chili
Ingredients (view qty in metric system instead) 3 tbsp. vegetable oil 1 1/2 pounds boneless pork shoulder, cut into 1 inch chunks 1 1/2 pounds boneless beef chuck roast, cut into 1 inch chunks 2 medium onions, peeled and chopped 1/4 cup chili powder 4 cloves garlic, peeled and minced 1 tbsp. ground cumin 1 1/2 tsp. dried oregano 1/2 tsp. salt 28 ounce can diced tomatoes 1 cup water 15 ounce can red kidney beans, drained and rinsed 15 ounce can chick peas, drained and rinsed 15 ounce can kernel corn, drained sliced green onions shredded Cheddar cheese sour cream sliced fresh avocado Directions Heat oil in a large skillet over medium high heat. Add pork and beef to the skillet in batches, stirring frequently until browned. Transfer the browned meat to a large crock pot. Reduce heat on the skillet to medium. Add onion and cook about 8 to 10 minutes, stirring frequently until tender. Stir in chili powder, garlic, cumin, oregano and salt. Cook 30 seconds. Stir in tomatoes with juices and water and bring to a boil. Pour the contents of the skillet into the crock pot. Add chick peas and corn and stir well. Cover crock pot and cook on Low for 8 to 10 hours or High for 4 to 5 hours until meat is very tender. Skim the grease off the top of the chili. Divide the chili between bowls and garnish with green onions, Cheddar, sour cream and sliced avocado. Serve chili hot. Serves 8 to 10. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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