Posted January 31, 2005 by Nick Lindauer in Recipes

Super Bowl Sunday Practice

Well this weekend, with no football on TV, there was little left for me to do. So I decided to practice my chili for Super Bowl Sunday. After destroying the kitchen, I created quite a wonderful chili recipe that even my fiancee enjoyed.

Practice Chili
2 1/2 lbs Pork Shoulder (cubed)
2 1/2 lbs Stew Beef (cubed)
2 Large Spanish Onions
1 28oz Can Diced Tomatoes
1 can tomato paste (small can)
2 Cans Pinto Beans (rinsed)
Minced Garlic (add what you like)
2 Cans Kidney Beans (rinsed)
5 Cups Chicken Broth
Chili Seasoning Powder
Salt & Pepper
Corn Oil

First, season the meat with the salt and pepper and sear in the corn oil in small batches in a large pot.
Once all the meat has been seared, place meat in bowl off to the side. Keep remaining oil and saute onions & garlic until golden. Then add in meat and accumulated juices.

In the meantime, bring your 5 cups chicken broth to a boil, add in Chili seasoning and cumin to taste, this will ensure your spices get properly mixed. Add diced tomatoes to chicken broth and boil while stiring for another 5 minutes.
Then add your liquid mixture to the meat, stiring carefully.
Add rinsed beans, stir, cover and let simmer for 1 hour. Add tomatoe paste if the sauce is too thin.

Nick Lindauer

The Original Hot Sauce Blog