The first cool day of fall led this writer to the grocery store to get the fixuns for a big pot of chili. We have never made chili the same way twice – but we think we are on to something this time. We knew we needed some meat, some beans, some tomato sauce, and some spice – that’s enough for me to wander the isles of the local grocery.
We bought more than we needed, but here is what we ended using:
Three pounds of lean ground beef.
One pound of pork butt roast
Two big pork country ribs with the bone in
Two cans of generic chili beans
Two cans of generic pork & beans
Two packages of generic chili seasoning (I’m lazy today)
Some garlic salt.
Two cans (8 oz.) of diced tomatoes
Two cans (8 oz.) of tomato sauce
Two cans of Hormel chili, no beans
Two yellow onions
We had two pans going, a skillet to brown the hamburger and a large pot to combine the other ingredients.
Brown the hamburger in the skillet over a medium heat – then cut the pork butt roast into bite size pieces. Put the port pieces in with the hamburger to brown. To this add the chopped onions.
While the meat is browning open all the cans and dump the stuff all together in the large pot, over low heat. The two pork country ribs were added to the mix, uncooked, with the bone intact.
After browning the hamburger and pork pieces drain the grease and added the meat to the mess in the pot.
Bring to a full boil and then reduce to a simmer. The chili needs to simmer for about four hours to fully cook the country ribs (the meat will fall off the bone).
Serve the hot chili with a mix of Monterey and Colby jack shredded cheese.
“Why does Sea World have a seafood restaurant?? I’m half-
way through my fish burger and I realize, Oh my God…. I
could be eating a slow learner.” –Lynda Montgomery