To bean or not to bean? That is the question. The answer: This slow-cooked chili that is good with or without beans and is great served with whatever makes you happy. Be it rice, cornbread, corn chips, whatever floats your boat.
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Link to PRINTABLE RECIPE on my website:
Slow-Cooked Chili Recipe:
1 lb ground pork
1 lb smoked sausage
1 lb boneless country-style beef ribs
1 large onion chopped
1 large bell pepper chopped
1 bunch green onions chopped
2 tbsp chopped garlic
1 to 2 tbsp Worcestershire sauce
½ tbsp yellow mustard
½ cup beer (can also use red wine or just broth)
14.5 oz can petite diced tomatoes
14.5 oz can chili ready tomatoes
15 oz can tomato sauce
4 oz can diced green chilis
1 tbsp chili powder
1 tsp cumin
Cayenne pepper to taste
Cajun seasoning to taste
1 tbsp honey
Onion & garlic powder
Salt & pepper
*Beans- OPTIONAL*
Mix ground pork with honey, salt, pepper, onion & garlic powder. Brown pork in a skillet and drain off grease once browned. Set aside. (Deglaze skillet with 1 tbsp of water if you need to, to get all of those good bits off of the bottom of pan.)
Cut beef ribs into small cubes. In a bowl, coat meat in salt, pepper, onion & garlic powder, and cajun seasoning. Set aside.
Cut sausage into small cubes. Brown sausage in a large pot. Add onions, green onions, and bell pepper. Cook until onions and bell peppers are tender. Push sausage and onions to the sides of the pot.
Over medium/high heat, add beef and let brown. Add 1 to 2 tbsp of Worcestershire sauce and cook until liquid is gone. Add chilis and garlic. Let cook for a few minutes. Add ground pork and beer. Let beer reduce to ¼ the original.
Add mustard, petite diced tomatoes, chili ready tomatoes, tomato sauce, cumin, cayenne, chili powder, salt, and pepper. Bring to a boil, reduce heat to medium/low, cover and let simmer for 2 hours or until beef is very tender.
*Can use any tough cut of pork or beef instead of boneless beef ribs. Any cut of meat that is good for stewing until the texture of pot roast, will work. Examples: pork butt, boneless country-style pork ribs, beef chuck roast, deer roast.*
*I rarely put beans in my chili. When I do, I add a can of ranch-style beans and let cook for the last 30 minutes.*
*If you want to add dried beans, you will need to add them when you add the tomatoes and cook until they are done. You will also need to add additional liquid, such as broth or water. About 3 cups of liquid for every 1 cup of dried beans.*
*Serve with rice, cornbread, chips….whatever makes you happy. I prefer mine over rice.*
*Smoked tasso cut into little cubes is also a great addition and should be added and browned at the same time as sausage.*
*Can use ground beef or turkey in place of ground pork. I find that the pork does not have as “dry” of a texture as beef or turkey.*