I said I would try to post more food, so here you go! Last night’s no bean chili.
I know that many cooks don’t bother with beans in their chili. It’s just filler to some folks. But I’ve never known chili without beans so I’ve had a bit of a learning curve with embracing it. Don made his second attempt at it last night, and I have to say, it was pretty darn good. Much better than the first try.
What’s in it?
- pork – boston butt
- red and yellow bell pepper
- green onion
- sweet onion
- 2 cans of Rotel (available in most grocery stores)
- 1 can of Hunt’s tomato sauce with basil, garlic, and oregano (purchased at WalMart)
- cayenne pepper
- chili pepper
- a bit of iced tea used to deglaze the pan that was used to brown the pork
How did he do it?
- cut the pork into large cubes, 2 in x 2 in or so
- brown the pork on the stove on medium-high heat
- cut up LOTS of veggies
- put the pork and all the other goodies into the crock pot and simmer on high for six hours or until the meat falls apart
- taste occasionally and add additional seasoning as needed
- once the meat is in the fall apart stage, use tongs to smash it all up so it looks more like pulled pork when all is said and done
How did we serve it?
In a bowl with a little bit of shredded cheese and sour cream. Mix it all together and enjoy!
Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements.
~ Marcel Boulestin