Million Dollar Chili
by Judi Loeffelholtz
(Blanchardville. Wi. USA)
2 2&1/2lb (1.25kg) Beef Roasts,lean or fat trimmed
2 center-cut Ham slices (fat & bone removed), Cubed
1 can Chicken Broth
2 cans diced Tomatoes,drained
2 cans Black Beans, drained
3 cans Kidney Beans, drained
1 large Onion, chopped
1 Green Pepper, chopped
2-3 Celery Sticks, chopped
2 Jalapena Peppers, minced
2 large cloves Garlic, Minced
1 tsp. Oregano
2 tsp. Ground Cumin
3 tbsp. Black Pepper
3 tbsp. Chili Powder
Hot sauce to taste
1lb Monterey Jack Cheese, shredded
Juice of 1 Lime (or 2 tsp. concentrated)
The night before serving, place the roasts in a Large Crockpot. Add just enough water to cover and cook on low overnight.
Shred the beef the next AM.
Return it to the pot with the Ham and Chicken Broth and mix well.Turn the crock to high.
Add all of the ingredients as ready(except for the Cheese and Lime).
After all are in add the Hot Sauce to your taste.
Add water as needed(or 1 more can of chicken broth).
Taste, Taste, Taste! More garlic, oregano, and jalapelos can be added.
Simmer until tender. The last 5 minutes before serving, add the cheese and lime juice, mix well and serve.
What an interesting recipe - I have never seen a recipe that boils the roast overnight.
You will certainly need a large crock pot for this recipe - a meal for a crowd.
Lisa "The Crock Cook"