Okay, so I’ve made a lot of chili in my day…but this one right here is our new favorite.
While we were on vacation, we ate chili on the mountain that had pulled pork in it and everyone loved it, so I came home and decided to make my own version.
This recipe has pulled pork, ground beef and breakfast sausage in it PLUS it has candied jalapeños in it too…basically it’s delicious and you should enjoy a bowl this weekend while watching the Olympics.
This recipe serves six to eight (or you can half it to serve less). For your pulled pork, use leftovers, buy it already prepared at the grocery store or cook in the slow cooker on high for about 8 hours. All you do is place it in there and then add enough Coke or Dr. Pepper to cover it, then put the lid on and let it cook all day. When you’re ready to use it, remove the lid, take our your pork and shred it up. It will be ready to go! If you can’t find a sweet or candied jalapeño at your grocery store, you can order them HERE.
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 pound of ground beef
1 pound of breakfast sausage
1 onion, chopped
1 jalapeno, seeded and chopped
3 cloves of garlic, chopped
4 tablespoons chili powder
1 pound of cooked and shredded pulled pork
1 (15 oz) can of black beans, rinsed and drained
1 (14 oz) can diced tomatoes
1 (6 oz) can tomato paste
3 tablespoons Worcestershire Sauce
1 tablespoon yellow mustard
1/2 cup brown sugar
1 cup of candied jalapeños in their sauce
2 cups beef stock
shredded Monterey Jack to garnish
snipped chives to garnish
In a big pot over medium-high heat, add in several tablespoons of EVOO along with your ground beef and breakfast sausage. Cook until the meat is browned and crumbly. Add in a big pinch of both salt and pepper along with your chopped onion. Saute the onion until tender (about five minutes). Next, add in your chopped garlic and chili powder and toss everything together. After that, stir in your cooked and shredded pulled pork, beans, diced tomatoes, tomato paste, Worcestershire Sauce, mustard, brown sugar, candied jalapeños and stock. Bring everything up to a bubble and then reduce heat and simmer together uncovered for 20 minutes.
When you’re ready to serve, ladle chili into bowls and garnish with shredded cheese (we used Monty Jack!) and snipped chives.
I’m telling you…this chili will be your favorite! Now, you don’t have to add the candied jalapeños, but they seriously take the whole thing to a new level. Because we removed the seeds from the jalapeño, this chili is flavorful but not too spicy for my kids.
Happy Friday, friends!