The weather was a lot cooler last week, so it seemed only fitting to make some chili. So I did just that, and it was sooo good. Even the Hubs, who is usually partial to his own chili and no one else’s is ever as good as his, liked it. This recipe is perfect for us and all you others that like beanless chili. 😛
Here’s the recipe I used:
(I added some chili powder and habanero because be like it hot)
- 1 Tablespoon canola oil
- 1-1/2 lbs pork shoulder, trimmed & cut into bite-sized pieces
- salt & pepper
- 1 onion, grated or chopped
- 1-3/4 teaspoons salt
- 1 teaspoon dried oregano flakes
- 1 teaspoon granulated garlic
- 3/4 teaspoon pepper
- 3/4 teaspoon dry mustard powder
- 3 large tomatoes, peeled & chopped small
- 14.5oz can petite diced tomatoes
- 2, 4oz cans green chilies
- 2 jalapenos, minced
- 4 cups chicken broth
- 1/4 cup butter
- 1/4 cup flour
Heat oil in a Dutch oven or large pot over medium heat. Add pork, season with salt and pepper, then cook for 10 minutes. Add onion and spices then cook until pork is no longer pink in the center, about 5 more minutes. Add fresh tomatoes, canned tomatoes, green chilies, and jalapenos, then bring chili to a simmer and cook for 5 minutes. Add chicken broth, increase heat to medium-high and bring chili to a rolling boil.
2. While chili is coming up to a rolling boil, melt butter in a small saucepan over medium heat then whisk in flour and cook for 1 minute. Very slowly drizzle mixture into the boiling chili, whisking the chili vigorously the entire time. Turn off heat, give chili one last big stir, then let stand 5 minutes before serving.
Top with cheese and chips. I also sprinkled on some hot sauce.