Dedicated Chili cooks always seem to be looking for an amazing recipe for a blow-you-out-of-the-water chili. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends worlds, save money and have a great time preparing it? Searching the Internet, I found so many of you looking for new chili recipes. My husband, Coach, is a gourmet cook who has developed chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes. Slow cooking is the key to this dynamic recipe. Due to this cooking process, less expensive cuts of meat can be used. Actually, they are more flavorful and tender using this process. We have found a sultry and seductive chili is produced using a slow cooking technique. Finding a recipe that uses your local grocery store ingredients is a time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips. This recipe is time and money saving and produces a sultry chili that your family and friends will think came from a high-class restaurant. Try this recipe and send us your comments and suggestions. Dynamic Chuck/Pork Roast Chili One Pot Chili that Cooks Itself Ingredients 3-5 lb. pork roast salt and pepper to taste 1 onion 1 red, green or yellow bell pepper cup finely chopped parsley or cilantro 4 cloves of garlic 2-3 chopped jalapenos with seeds 1 teaspoon of salt 2 tablespoons of cumin 1 tablespoon of chili powder (A local grocery store brand is fine.) 3 16 oz. can of black beans Use one 16 oz. can of beans for every pound of meat. To discover the "Secret Ingredient" that makes this chili seductive plus 11 SECRET TIPS for "unleashing" your chili, email coach@chiliunleashed.com Trim fat down to you dietary requirement or remove after cooking. Leave the bone in to cook - it adds more flavor. Put chuck roast or pork roast in roasting pan with a lid. Add 64 ozs. of liquid in with the meat. Salt and pepper the meat. Put the fat side up. Roast the meat only on 350 degrees for 2 hours. Leave the bone in the meat. After roasting the meat for 2 hours, put in all of the remaining chili ingredients. Putting the vegetables in for the last hour will not only cook them through, but the vegetables will maintain their color and consistency. This cooking technique will not allow them to be absorbed into the broth. Add onion of your choice, green, red, or yellow bell pepper. Add chopped cilantro, chopped garlic, and finely chopped jalapenos. If you want more heat, put the seeds in from the hot pepper. Otherwise discard the seeds. For spices, add salt, cumin, and your favorite chili powder. At the end of the 2-hour cooking time, add the vegetables and seasonings to the meat broth. Remove the meat and let stand. Be sure the meat is tender enough - it should be almost falling off the bone. Stir the vegetables into the meat broth. Roast the vegetables and V8 broth for one hour at 350 degrees. Check the vegetable mixture after an hour, and if vegetables are cooked through, remove the pan from the oven. Stir in 3 cans of beans. Cover and let sit about 30 minutes until beans heat through. Pull the meat apart into shreds. Discard fat and bone. Add the meat into the bean and broth mixture. Serve with sour cream and shredded cheddar cheese. Makes 17 servings for $$$24. Thats $1.41 per serving. 2003 permission granted to reprint this article in print or on your website so long as the paragraph above is included and the contact information is included to pmccoach@mchsi.com |
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