Steve's Home Poker Blog > Home Poker Food - Chili
How about cooking up some chili at your next home game? Myself and another guy from my league did and it was a hit!
Here's the recipe I used:
Slow cooker chili
2 pounds cross rib pot roast cut into 1/2 inch pieces (substitude with 2 pounds lean ground beef or turkey)
2 (28 ounce) cans tomatos, chopped
1 (24 ounce) can tomato sauce
1 (14 ounce) cans kidney beans, drained and rinsed
1 (14 ounce) cans pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1 Jalepeno pepper, seeded and diced
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder
1-2 tbsp olive oil
Heat olive oil on med-high in large skillet and brown beef in batches, adding olive oil as needed. Transfer to bowl with slotted spoon.
Pour off fat in skillet, reduce heat to medium, and soften onion, pepper, and jalepeno for about 5 minutes (or skip this step and put them right in the slow cooker).
Slow cooker: Put all ingredience, except kidney beans, into slow cooker, cover and cook on low for 6-8 hours or until meat is tender.
Stove top: Put all ingredience, except kidney beans, into dutch oven/large pot, bring to boil, cover and simmer on low for 3 hours or until meat is tender.
Add kidney beans in last hour of cooking.
Remove lid for last 1/2 hour of cooking and cook at temperature that will maintain a simmer (this will thicken it up a bit).
Serve with tortilla chips, sour cream, chopped green onion, and aged cheddar cheese.
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