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- Joined
- Dec 20, 2009
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- 100
This is simple and easy and I think it has better flavor than beef chili. That's something coming from me because I love beef steak. Just keep in mind this is far from competition chili; this is eatin' chili, so . . .
1 packet Wick Fowlers 2 Alarm chili mix
2 or 3 lbs PORK STEAK
1 can diced tomatoes and green chilies
1 can tomato sauce (2 cans water)
1 can whole kernel corn (optional)
1 cup (uncooked) brown rice (optional)
1 can "Ranch Style" beans w/jalapenos (optional--you can use kidney or pinto beans or whatever you want)
Trim your pork steaks and cube the meat to about the size of your thumb nail.
Follow the instructions on chili mix packet and make the gravy -- but don't add the meat yet.
Saute the meat in a skillet with a little olive oil and squeeze the juice of 1 lime (lemon if you prefer) on the meat while sauteing. You may add salt, pepper and/or garlic at this stage if you like.
Drain the meat and add it to the gravy with the red pepper packet (to taste) and masa mixture. Let it simmer anywhere from 30 minutes to 2 hours.
If you choose to extend it by adding the rice, cook the rice seperately and add it after you add the masa mixture. You will need to add a little extra water.
You may also want to add extra salt, black pepper and garlic to taste.
Top with grated cheese or chopped onions or chopped chives or sour cream.
Please enjoy -- I welcome your comments.
1 packet Wick Fowlers 2 Alarm chili mix
2 or 3 lbs PORK STEAK
1 can diced tomatoes and green chilies
1 can tomato sauce (2 cans water)
1 can whole kernel corn (optional)
1 cup (uncooked) brown rice (optional)
1 can "Ranch Style" beans w/jalapenos (optional--you can use kidney or pinto beans or whatever you want)
Trim your pork steaks and cube the meat to about the size of your thumb nail.
Follow the instructions on chili mix packet and make the gravy -- but don't add the meat yet.
Saute the meat in a skillet with a little olive oil and squeeze the juice of 1 lime (lemon if you prefer) on the meat while sauteing. You may add salt, pepper and/or garlic at this stage if you like.
Drain the meat and add it to the gravy with the red pepper packet (to taste) and masa mixture. Let it simmer anywhere from 30 minutes to 2 hours.
If you choose to extend it by adding the rice, cook the rice seperately and add it after you add the masa mixture. You will need to add a little extra water.
You may also want to add extra salt, black pepper and garlic to taste.
Top with grated cheese or chopped onions or chopped chives or sour cream.
Please enjoy -- I welcome your comments.
