Fall is in the air and football season is in full action. My daughter and I love to cook special meals, snacks, drinks, etc., that are not only fun but full of great flavor for my husband and her boyfriend while relaxing and watching those games. When one thinks of chili, they think of the "typical" chili that everyone makes, but with their own flair. This chili recipe is from my beautiful step-mother, born and raised in Mexico and came to this country about 28 years ago. She is an unbelievable cook, and puts so much love into everything she makes. Once you try this chili, trust me, you will want it throughout the fall and winter season. Also included is a corn tortilla dish that we make as a side, instead of tortilla chips or warm flour tortillas...Y-U-M-M-Y!!! Wish I had a photo to share, but the men got to the chili before I could get my camera out.
~Chili ~
1 package (6-8) of lean pork chops (on the bone)
1 lg can (28 oz) of crushed tomatoes - you can substitute with fresh tomatoes, boil and blend thoroughly in food processor
2 cloves of garlic - diced small
1 medium red onion or sweet Vidalia - sliced medium thickness
1 tsp Lawry's season salt (or to taste)
1 tsp Adobo (found in any ethnic area of your supermarket)
1 large jalapeno - whole
2 Serrano chili peppers - whole
1 TBS of ground cumin (I always add a little more)
3 TBS cooking oil
Salt and fresh ground pepper to taste
Saute onions in oil until golden and tender, add garlic and reduce heat to medium. At this point, place pork chops in skillet and cover, turning occasional as not to burn and until fork tender. I will then remove the bone, place back into skillet add the can of tomatoes, 3 chilies and seasoning, covering the pork chops, may require a 1/2 cup of water. Cook on medium heat for approximately 30-40 minutes until all seasoning and chilies have marinated through the chili. The chilies will remain fairly in tack, but be sure not to eat whole; they are just in there for the rich flavor and a little heat.
Top with Oaxaca, Monterey, or Queso Fresco Cheese.
Can serve with corn bread, long grain and cilantro rice or yellow rice.
Our favorite side is the fried tortillas.
8-10 corn tortillas from - leave out in open air for about an hour, or place in microwave for 40 seconds to take out some of the moisture, it makes them crunchier. Cut into triangle shapes, approximately 9 from one tortilla
2 fresh tomatoes of your choice, I use Roma, they are sweeter
2 TBS cooking oil
Salt and Pepper to taste
1 -2 TBS ground chili flakes
2-3 oz Monterey Jack Cheese - grated
2 oz Colby Cheese - grated
Boil tomatoes until tender, remove skin and set aside.
In non-stick frying pan, add oil an cook tortillas until golden brown and crispy, add the tomatoes, mix them in the tortillas. Finish by adding salt, pepper and chili flakes, stir until mixed thoroughly. Top with grated cheese and mix well.
Serve hot.
Simple to prepare, but absolutely great!
Enjoy!!!!
