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Southern Junkie Chili Recipe
By Pig on a Spit - May 19, 2008 |
 
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Another great tasting hot and spicy chili pork and beef recipe southern US style.
Ingredients:
1 2/3 c chicken broth
3/16 c oil
18 2/3 oz stewed tomatoes
2/3 t sugar
1/3 t thyme
1 2/3 t chili powder
1/3 c beer
1 garlic cloves, chopped
1 medium onions, chopped
1 1/3 lb flank steak,or top round
1 1/3 lb pork roast, boneless
3/16 c celery, chopped
2 to 3 green peppers, chopped
1/3 lb jack cheese, grated.
2 green chilies, peeled
1 t oregano
1 t cumin
1 t black pepper
1 1/3 t salt
1/3 t cilantro
Chili Cooking Directions:
Trim all fat from meat and cut into 1/2" cubes.
In a 2 qt. pot, combine celery, tomatoes and sugar, simmer for 1 and 1/2 hours.
Boil the green chilies for 15 minutes, let cool and remove the skin, seeds and veins, then cut into 1/4" squares.
Mix all dry ingredients into beer until all lumps disappear.
Combine the beer mix, tomatoes, chilies and garlic with the chicken broth and set aside.
Brown the pork and then the beef, set aside.
Add the onions and peppers to what is left from the cooked meat.
Simmer until onions are done.
Add everything else and simmer for 2 to 3 hours.
Let cool and place in the refrigerator for 24 to 48 hours.
When you reheat the chili use 1/6 lb. of the cheese, add this at about 5 minutes before you serve the chili.
If you wish you can add some juice from a lime.
This page is from our Hot and Spicy Chili Pork category.
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