We were asked to provide the recipe for the chili we made for the chili cook off at the Escapade Rally. So here it is (adapted from who all knows where). Ta Da………………..
3 Tbsp. vegetable oil
3 lbs. boneless pork shoulder trimmed and cut into small cubes
1 jumbo onion chopped
1/4 cup chili powder
4 cloves garlic minced
1 Tbsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 tsp. red pepper flakes
28 oz. can diced tomatoes
8 oz. can tomato sauce
3 cups water
15 oz. can kidney beans, drained and rinsed
15 oz. can chickpeas, drained and rinsed
15 oz. can black-eyed peas, drained and rinsed
15 oz. can white corn, drained and rinsed
Warm oil in 15 inch skillet over medium high heat. Add meat in 3 batches, sautéing until browned on all sides. Transfer to pot or larger slow cooker.
Reduce heat to medium; add onion to skillet drippings; cook 8-10 minutes or until tender stirring occasionally. Stir in chili powder, garlic, cumin, oregano, salt and peppers. Cook one more minute to toast spices. Add tomatoes, sauce, and water, scraping browned bits from bottom of skillet.
Add above mixture to pot or cooker and add beans, chickpeas, black-eyed peas, and corn and stir. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours (slow cooker temps – adjust accordingly for stove top pot), or until meat is very tender.
The things that give this chili its unique character are the pork shoulder, the 4 different “beans”, the generous chili powder, and the cumin. Enjoy!