Pulled Pork Chili
Serves 10 (1 cup portions)
This morning I woke to 45F temperatures. To me, that means chili season. But some chili can be high fat, and some high sodium. This is neither, just high flavor. This is one of those little life hacks that I talk about on one my Make Your Someday Today Trevitorials. Make good food and eat it. When you make it yourself, you know what is in it!
In a large (3-4 quart kettle) add:
1/2 tablespoon olive oil
1 large onion, diced
2-4 cloves garlic, minced
Add your preferred chili spices
Sautee that together until the onions begin to get translucent (5 minutes)
1 tablespoon tomato paste. Stir to mix together, then add:
2 cans diced tomatoes, undrained, and low sodium if available
2 cans beans, drained and rinsed
1 pound pulled pork
Bring to a boil, then reduce heat to a simmer. After 30-40 minutes, taste and add more seasoning as needed. This is better if you can then chill it for a few hours or overnight.
So, why is the beer in the picture? I make my beans with a pressure cooker. I use 1 cup dried beans (here is a mix of white navy beans and black bean), one onion diced, 2-4 cloves garlic minced and 4 cups beer. This is one of my favorites, Green Bay’s own Wisco Disco. Put the lid on, set to high pressure and leave them cook for 45 minutes. When it is time to add the beans to the tomatoes, I dump everything in, beans, beer, onion and garlic.
Sat fat: 1.7g