funjons-chili-recipe.txt

2015 Thanksgiving Chili

As I warned, it's meat-heavy. But it's super tasty!

3lbs cubed pork tenderloin
2.5lbs beer-marinated tri-tip
1.5lbs ground buffalo
2 cans (~32oz) kidney beans
2 cans (~30oz) petite diced tomatoes
1 can (~12oz) tomato paste
1 large onion, finely chopped
6 small cloves garlic (substitute minced garlic to taste)
12-16oz fresh mushrooms, chopped
2.5 tbsp chili powder
2 tbsp ancho chili powder
1 tbsp cayenne powder
1 tsp cumin
1 tsp cinnamon
(if you are from Cincinnati, add some high-cacao baking chocolate, you know why)

Soak beans 24-48 hours.

Drain diced tomatoes, refill cans with vodka or red wine (personal preference) and cover, let sit overnight. Drain halfway before adding to mix.

Cube and brown meats in a skillet before adding to slow cooker. Mix everything together and cook on low-medium for 8-10 hours. After 6 hours, add a little bit of water if necessary. Adjust spices to taste (I call this a 1.5 alarm chili, it's warm but not face melting).

Makes 6-7 qts of chili.