Updated 2:48 PM EDT, Thu, Feb 11, 2010
from Cooper Boone, country recording artist and host of Cowboy Kitchen
Cook through and set aside: Pork, Top Round, Peppers and Onion.
In large soup kettle on medium heat: Cook ALL REMAINING INGREDIENTS (toss in
the cooked meats, peppers and onion) except for the black beans which you will add 15
minutes prior to serving.
It’s that easy!
2 pounds ground pork sautéed
2 pounds top round steak cubed and sautéed in a pan
2 cans (28.oz) of crushed tomatoes---san manziano preferred
2 cans tomato paste
2 cans black beans (15 oz. each) (* put into soup the last 15 minutes..otherwise the beans
will break down and become mushy)
1 cup dark beer
½ cup of A-1 HICKORY flavored steak sauce (or any HICKORY flavored steak sauce)
1 large red onion sautéed
½ cup chopped parsley
2 cups chicken stock
1 tbsp chili powder
1 tsp cayenne
1 red pepper, 1 green pepper and 1 orange pepper finely diced and sautéed.
1/3-cup maple syrup
4 diced garlic cloves
3 chipotle medium sized peppers (canned GOYA) finely diced
3 tsp Worsteshire sauce
1 tsp oregano
1 tsp cumin
Salt and pepper to taste
Cilantro chopped (see below)
Shredded cheddar cheese (see below)
*Top Chili with: a pinch of chopped cilantro and handful of shredded cheddar
cheese, capers, pretzels, gold fish crackers, popcorn, bacon bits….you name it!!!
*Serve over white or yellow rice if desired. Make sure you cook your rice with chicken
stock instead of water…it makes a difference.
*BEST IF MADE ONE DAY PRIOR TO SERVING!
A note from Coop:
This is not a super hot or spicy chili. This recipe is inspired by my time living in Mexico
and my experience touring in Vermont with my band…it’s a little sweet and a little spice!
If wanna spice it up a little..set aside some bowls of medium and hot salsa for people to
add to their CooperBowl Chili.