This recipe is special to our family. My mother-in-law used to work for the Chicago Tribune for the food section. She was a contributing writer on many recipes for the cookbook they published in 1989 and this was one of them. We love it so much we can hardly bring ourselves to eat any other chili. It is even better the next day. We made a few of our own adjustments from the original (like using 2 1/2 lbs of meat instead of 3 1/2) but this is basically the recipe. It won’t disappoint and is worth the time it takes to make. This is something I make on a weekend or else make sure I have enough time during the day to prepare it. But we always freeze half so that means one day the next month that I don’t have to cook.
Prep time: 30 minutes
Cook time: 90-120 minutes
- 2 tablespoons vegetable oil
- 2 1/2 lbs boston butt/pork shoulder (have the butcher cube it in 1/2 inch pieces)
- 2 medium onions, chopped
- 1 tablespoon chopped garlic
- 1 T. dried basil
- 1 T. ground cumin
- 1 T. dried oregano
- 1 teaspoon salt & pepper
- 1/2 t cayenne pepper (optional)
- 1 -2 cans chicken broth
- 1 (16 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 2 green peppers, chopped
- 1 (16 ounce) can kidney beans, drained
- 1 (16 ounce) can black beans, drained
- 10 ounces frozen corn
Optional garnish: sour cream, shredded cheese, chopped green onions, corn chips
- Heat oil in large dutch oven over medium heat and cook meat in batches until lightly browned.
- Return all meat to pan and add onions, garlic, chili powder, basil, cumin, oregano, salt, pepper & cayenne pepper. Cook and stir 5 minutes.
- Add chicken broth, tomatoes and tomato paste and bring to a boil then reduce to a simmer stirring occasionally (about 1 1/2 hours) until meat is fork tender.
- Add chopped green peppers, beans & corn and cook until heated through about 10 minutes.