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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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This recipe calls for beef roast, however I like short rib meat the best for chili. Any meat that is good for long cooking will work for this recipe Ingredients:
1 1/2 lbs bottom round steaks, cubed |
12 ounces salsa (like pace) |
1 cup tortilla chips, crushed |
12 ounces water or 12 ounces beer |
4 ounces water |
15 ounces pinto beans |
15 ounces hominy |
2 tablespoons flour |
2 tablespoons vegetable oil |
1 tablespoon chili powder |
1 teaspoon black pepper |
1/2 teaspoon oregano |
2 teaspoons salt |
Directions:
1. Preheat a 10' cast iron skillet over medium to med-high heat.
2. In a medium size bowl add the cubed meat, the flour, and oil and mix to get all the flour and oil on the meat.
3. Working in two batches, Brown all side of the cubed meat and add to the crock pot. When all the meat is browned and added to the crock, add the 4 oz of water and scrape the sides of the pan to remove any bits from the pan. Add the liquid to the crock.
4. Add the salsa, chips, water, Chili powder, black pepper, and oregano. Add salt to taste, remember that the chips contain salt.
5. Cook on low heat for 4-6 hours.
6. Using a potato masher, break up the meat in the chili.
7. Add the drained pinto beans, and drained hominy to the chili and stir will. Season to taste with salt and pepper.
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