Saturday, February 21, 2009

Simply from Scratch -- Chili

Chili Man
My assitant--blurry enough that he didn't mind me blogging his photo!

We've been making a lot of chili this winter. I can make a big pot and leave it in the fridge and we eat out of it all week when I come home for lunches. This recipe is sooo simple. The hardest part is chopping the meat, onion, and celery. And when you have a helper it goes fast!

  • Vegetable oil
  • 2 LB pork, cubed
  • 1 onion chopped
  • 1 stalk celery chopped
  • 1 tsp cumin seeds
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 2 TB chili powder
  • 2 cups tomato sauce
  • small can jalapenos (can't remember what ouce, just the itsy bitsy can)
  • Bottle of Beer
  • 32 oz of canned beans
  • 1 TB sugar
On the Stove:
  • Brown the pork in vegetable oil in a large pot--I use my 6 quart enamel cast iron pot.
  • Add the onion and celery and saute for several minutes.
  • Meanwhile, dry fry the cumin until aromatic, grind in a spice grinder or mortar and pestle.
  • Add spices, tomato sauce, chilis, and beer to the meat and vegetables.
  • Bring to a boil.
  • Cover and cook for an hour.
  • Add canned beans and sugar.
  • Cook for 10 minutes.
Serve with cheddar cheese and flour tortillas.


  1. sounds good!

  2. Never made chili without using ground. Just stew! I will for sure try this! Thanks girl!

  3. It's really, really good. I don't think I've used ground meat since I stared making it this way.

  4. I have use chopped up left over beef roast in chili before and it is good, I have not used the pork - another idea

  5. Mmmmm . . . beef roast sounds good. I found a cookbook devoted to chili at a used bookstore in Conway and I've been trying out all sorts of new chili.