Home Cooking with Jess – Chili

While scrolling through my phone, my daughter told me that she is “mad” that I have more pictures of food than of her and her brother and sister. I told her that next to them, it’s possible I love food the most.  She said, “I would probably have to agree with that … .” and we moved on with our day.

Let’s talk chili! On the Wheeling Island Casino Culinary Showcase on The Watchdog, I was asked what I was going to write about this weekend. I was put on the spot (thanks, Steve). I have been on a chili kick, so that’s what I said I would go with, but how do I do one chili recipe?

Especially since I’m not even sure I make it the same every time I make it. Every family has a chili recipe that they share. It can be super simple, or it can be very, very complex. Any guesses which one I’m going to go with today?  

But that’s not why I’m here!  HA! I’m here to tell you that cooking at home can be inexpensive and easy. I’m going to give you two simple, different recipes for minimal ingredient chili that I prefer. There are a very large variety of cans of tomatoes. I tend to grab fire roasted, “chili ready” or that have diced chilies or peppers in them.  Use whatever you like. I like some heat to my chili. 

I’ll take a second to shamelessly plug the annual Wheeling Feeling Chili Cookoff that will be on June 6. Those folks make some of the best tasting chili in the world and if you haven’t had it, it is nothing like you’re thinking. 

I’ve gone to make chili having no peppers, but I made it anyway. I’ve had no onion, too, so I didn’t use them or used dried onion instead. I have made chili with ground beef and just poured in cans of tomatoes and beans and called it a day because sometimes I just like to use up my growing cans supply. You may like corn in your chili or beef broth or a little bit of sugar or cumin. Experiment if you haven’t made chili before.

The first recipe is a pork chili which I just started making this year, and it is incredibly hearty. I have been able to find pork loin for 99 cents per pound, and that allows me to prepare a whole pot for under $5. 

Easiest Pork Chili in a Crock Pot 

Ingredients:

• 1 lb pork loin
• 3 cans of tomatoes – for example: 1 “chili ready” 1 diced tomato with chilies and 1 crushed tomatoes(or any combination of canned tomatoes you like) 
• 1 or 2 cans of your favorite beans.  (I like one black and one kidney or without beens for low carb)  
• 1 small onion diced
• 2 bell peppers chopped (red, orange, yellow or green)
• 2 tbsp chili powder
• 1/2 tsp (or more) ground red pepper

Instructions:

1. Put the pork in the crock pot.
2. Combine everything else in a bowl and stir.
3. Pour over the pork. 
4. Cook on low for 8 hours (High for 4-5).
5. Take out the pork and shred it. (The quickest way I’ve found to do it is with a stand mixer or a hand mixer.) 
6. Add pork back to the crock pot.
7. Serve with cheese, sour cream, onions or however you like your chili. 

Beef and Lots-of-Veggie Chili

Ingredients:

• 1 lb ground beef
• 3 cans of tomatoes –  for example: 1 “chili ready” 1 diced tomato with chilies and 1 crushed tomatoes(or any combination of canned tomatoes you like) 
• 1 large onion chopped
• 3-4 bell peppers chopped  (red, orange or yellow)
• 2 tbsp butter
• 2 tbsp chili powder
• 1/2 tsp (or more) ground red pepper

Instructions:

1. Cook ground beef until no longer pink, drain and add spices.
2. Remove meat from pan, and add butter, onion and peppers. 
3. Cook for 5 minutes and add meat back into the pan with tomatoes. (If you want to add beans, do that now.)
4. Reduce and simmer on low for 30 minutes stirring occasionally.  
5. Serve with cheese, sour cream, onions or however you like your chili.