Faux Pressure-Cooked
TAILGATE
Chili
Makes 8-10 servings
2 pounds Chuck roast
2 pounds Boneless country-
style pork ribs
Olive oil as need to sear meat
4 Tablespoons ground cumin
4 dried chilis, seeded and cut
into 1/2 inch pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno pepper, seeded and
chopped
2 1/2 cups chicken or beef broth
Heat the olive oil in a large cast
iron pan over medium-high
heat. Sear the pork in the hot oil
until browned on all sides, about
10 minutes. Repeat by searing
the beef.
Preheat oven to 450 degrees.
Add pork back into pan with
beef, along with the 4
Tablespoons cumin, dried chilis,
quartered onion, garlic halves,
and jalapeno pepper. Add broth,
cover with a tight lid and cook
on high for 1 1/2 hours. If you
do not have a very tight lid,
cover with foil and then place
We have made the move from This recipe cooks quicker than
the lid over foil. Do not open
picnics to tailgates. Now that just simmering on the stove. If
oven or peek inside the pan for
the season is in full swing, you do not have a pressure
1 1/2 hours.
here’s a great do ahead chili. cooker or slow cooker; not to
The flavors only get better the fear. Use a cast iron pan such
Remove meat from oven, Do
next day. as Le Creuset.
Not remove cover. Allow to cool
for thirty minutes.
A favorite crowd pleaser is
using whole meat as opposed
Tip:
to chop meat in a chili. There’s
Bring out the flavor by
To prepare sauce for chili...
more to chew on, so to speak.
slow-toasting spices.
However the real results
Slowly toasting
achieved is the flavor and
powdered spices in a dry
For Full Recipe, Read More...
texture in this dish. I use a
skillet over low heat
combo beef and pork version
before adding them to
for the ultimate flavor.
the chili.
georghirschlifestyle.com
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