It’s finally getting cooler (Here in Tx!! note that I didn’t say cold, let’s not get carried away) and I pulled out my crock pot and experimented all weekend with different chili flavors and combos. Here are three different takes on classic chili, from a Texas version (of course, no beans) to a Tex Mex take on pulled pork and red bean chili, and a white chili using green chilis, hominy and chicken. I had so many leftovers I made Carnitas pizza, Chicken Chili taquitos and Beef chili corn bread pot pies. If you think these recipes are great the first day, reheat them the next day for an even more tender and flavorful mouthful. Enjoy!
[ingredients]
Texas Cowboy Chili
4 lb cubed Beef chuck
1 cup beef broth
1 – 15oz can diced fire roasted tomatoes
3 whole dried chipotle chilis
3 whole Negra Pasilla chilis
3 garlic cloves
1/2 white onion, diced
1 tsp coriander seeds
1 tbsp ground cumin
2 oz unsweetened chocolate or 1 tsp cocoa powder
1 tsp brown sugar
salt and pepper to taste
half a dark beer like Negra Modelo (optional)
Directions:
In a large skillet, brown the beef chunks, seasoning generously with salt. Meanwhile, toast the chilis, coriander, and garlic in a dry pan. Allow to cool, remove stems, seeds and skin of garlic. Place in a blender, along with beef broth and diced tomatoes and puree. Place the browned beef in the slow cooker, along with the pureed chili sauce, diced onion, chocolate, cumin, brown sugar and beer, if using. Cook on low for 8 hours. Serve with any of these toppings: chopped cilantro, sour cream, hot sauce if you want more heat, shredded cheddar, Fritos and chopped scallions.
[end-ingredients]
[ingredients]
Carnitas Chili
4 lb marinated pork shoulder (a Carnitas/Latin flavored pork shoulder has all the seasonings and will save time)
1 cup beef broth
1 – 15 oz can diced tomatoes
1 – 15 oz can kidney beans
1/2 yellow onion, diced
1 tbsp ground cumin
1 tsp ancho chili powder
salt and pepper to taste
Directions:
Place all the ingredients, except the can of kidney beans, in a slow cooker and cook on low for 6 hours. Remove the pork, shred with a fork (it should be very tender at this point) and place back in the slow cooker, along wit the beans. Cook on high for half hour to hour. Serve with all the fixins’. I used the big chunks of shredded pork and a little sauce for pizza, with shredded jack cheese. It’s absolutely delicious.
[end-ingredients]
[ingredients]
White Chicken Chili
2 breasts cooked rotisserie chicken
1/2 yellow onion, diced
3 cloves garlic, chopped
2 celery stalks, chopped
1 – 15 oz can hominy
1 – 15 oz can white kidney beans (Cannelini)
2 small cans diced green chilis
1 roasted Poblano pepper, seeded and diced
1 cup chicken broth
1/4 cup chopped cilantro
2 tbsp Masa or finely ground cornmeal
salt and pepper to taste
Directions:
This recipe can easily be made in the slow cooker. Just add all the ingredients (except the cornmeal) to a slow cooker and cook on low for 4 hours. But if you’re strapped for time, sauté the onions, garlic and celery in olive oil in a dutch oven or large pot. Add the cumin, green chili, Poblano pepper, hominy, white kidney beans, chicken broth and finally the chicken. Stir, season with salt and pepper and bring to boil, then reduce heat to low, cover with a lid and cook for 20 minutes. Sprinkle the cornmeal on top of the chili, stir until completely combined and bring to a simmer, this will thicken the sauce. Finally, stir on the cilantro, turn off heat and serve with all the fixins. These are great reinvented as enchiladas, the thick, chunky chicken can also be made into taquitos or it’s just great the next day with corn bread!
[end-ingredients]
