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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 8 |
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This is a recipe I found while searching the internet for a chili cook off I attended. It came in 3rd place. I think I would have placed higher, but all the kids at the cook off LOVED it and ate it all so there was nothing left for the last samplers to taste! I will make sure I have more next year when I plan to take FIRST place! Ingredients:
1/2 lb bacon, diced |
3 medium onions, diced |
1 1/2 lbs pork loin |
1 1/2 lbs sirloin tip steaks |
1 1/2 lbs ground chuck (chili grind) |
2 (15 ounce) cans tomato sauce |
1 (12 ounce) can beer |
3 garlic cloves, minced |
1 jalapeno pepper, seeded and minced |
2 tablespoons ground cumin |
1/2 teaspoon oregano |
3 tablespoons chili powder |
2 tablespoons cayenne pepper |
salt and pepper, to taste |
hot sauce (like blair's) |
2 cups pinto beans (optional) |
cheese, shredded (optional) |
Directions:
1. In a skillet, fry bacon until brown. Drain and place in the slow cooker. Remove all but a small amount of fat from skillet and saute onions until slightly brown. Place onions in slow cooker. Cut pork loin and sirloin tip into 1/4-inch dice and brown with ground chuck in skillet. Drain off fat and add meat to slow cooker. Add remaining ingredients except cheese. If you choose to use dried pinto beans, soak in water overnight, discard water, add beans to slow cooker and stir. Set cooker on Low and cook for 6 to 8 hours. Meat should be very tender. Taste and adjust seasonings. If desired, sprinkle with cheese before serving.
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