Chili for the Summer Chillin’ Blog Hop

I made some kick-tale chili last night, so I thought I’d share my recipe.  Keep in mind, I’m not a measurer, or a recipe follower.  I’m more of a dumper-inner and taster.  If you are a recipe Nazi, best be on your way because you and I are never gonna cook together.

So, anyway, I’d been thawing out some pork loin pieces, but had friends over for dinner the other night and decided to make a big pork roast (which I thought was the right cut for pulled-pork, but it turned out it was a higher cut and wouldn’t pull after I crock-potted it all day). That’s neither here nor there—my point is, I had a shit-load of pork in my fridge.

Pork, pork and more pork

Pork, pork and more pork (Photo credit: su-lin)

I decided a little pork chili was in order (my favorite kind of chili, by the way.  I love me some pig).

Here’s what I did:

Heated up this big wok I never use and put some olive oil in.  Dumped the better part of a bag of frozen chopped onion and peppers in to cook a bit. After they were sautéed or whatever you wanna call that, I put my cubed raw pork in and cooked on low until mostly unpink.

Then I dumped in an old jar of mango salsa I needed to get rid of. Then I dumped in some Prego marinara since I didn’t have any canned tomatoes or what have you.

Then I dumped in an entire bag of frozen sweet corn because the cornier the better.

Then I dumped in a rinsed can of kidney beans and a rinsed can of mushrooms.

Then I pulled a bunch of pork off that crockpotted pork and put it in.

Meanwhile, I’m stirring once in a while.

I squeezed in some Sriracha hot chili sauce and poured in a packet of taco seasoning I had never used from one of those taco kits.

Shook in some shaky onion and garlic (Tastefully Simple), only a wee bit of chili powder in case I could convince some kids to eat it, and ground some fresh pepper over the top. I added a  pinch or two of sea salt.

I simmered it up for a bit, and then served with whole grain garlic bread from the freezer section.  Viola.

Oh, I sprinkled some grated Mexican-mix cheese on top, but I tell ya, it didn’t even need it, it was that good.


About Kimber Vale

Author of romance of all stripes. View all posts by Kimber Vale

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