One of the things that I love to add in my chili is left over rib pieces. Yes. Left over rib pieces. These days who can finish a whole slab of ribs? I like to cut the meat off and save it. I can make riblet sandwiches with it or throw it in my chili.
Now, I like my chili meaty. Here is my recipe. I make it easy but I find that if you cook it the day before and then re-heat slowly the next day – the flavor really melds together.
1 lb of grd beef – cooked, grease drained
left over cooked riblets – coarsely chopped
(Sometimes I will do half lbs of cooked grd beef, half lbs of cooked grd pork, throw in half lbs of shredded chicken from broasted chicken – didn’t I tell you I like my chili meaty?)
1 jar of Paul Newman’s Sockroni’s Spagetti Sauce
1 jar of Pace Picante Sauce – medium
1 14 oz can of Fire roasted diced tomatoes
¼ cup of chipotle peppers in adobo sauce, diced (by the way it is a bit spicy)
1 can of black beans , drained and rinsed
1 ½ cup of beef broth or 1 bottle of dark beer
2 pieces of celery diced
half of sweet onion diced
Put it all in the crockpot in the morning and simmer on low for 8 hours. In stewpot – put together, cook on low for at least four hours.
As I said, if you can cook it, let it cool and serve the next day – it seems to taste better the next day.
I serve mine on top of white rice with my homemade cheddar cornbread muffins.
Does this get your mouth watering? Come down to Downtown Canton this Saturday, November 12th for some chili! See who serves the best chili. Have some fun with Cornhole games, listen to music, watch the parade, and support our local businesses in Downtown!