Recipe: Crock Pot Chili (using salt pork)

CROCK POT CHILI

4 cans (15 ounce each) crushed tomatoes in juice
2 cans (6 oz each) tomato paste
1 (8 ounce) can Ortega diced chilies
1 tablespoon sugar
1/4 lb salt pork, cut in 3/8-inch cubes
4 lbs round steaks, cut in 3/4-inch cubes
4 onions, chopped
3 jalapenos, seeded, deveined, finely chopped
8 cloves garlic, minced
4 tablespoons chili powder
2 tablespoons Cajun seasoning
1 tablespoon freshly ground cumin
2 teaspoons Mexican oregano
1 teaspoon salt
1/2 teaspoon smoked dried chipotle powder or cayenne pepper
1 pint beer or chicken stock
2 dried New Mexico chiles
TO THICKEN:
4 tablespoons masa harina
TO SERVE (optional):
cooked beans, rice, pasta, or toasted slices French bread
chopped onions (for ganish)
fresh chopped cilantro (for garnish)

Place the tomatoes, tomato paste, ortega chilies, and sugar in crock pot set on high.

Cook the salt pork in a large pan over medium-high heat to render its fat. Remove and save half of the drippings.

Brown the steak well in the remaining drippings. Drain on paper towel and add the meat to the crock pot.

Wipe the pan and add the reserved drippings. Saute onions and jalapenos until they're almost translucent, 5-10 minutes. Add garlic and seasonings; saute another 4 minutes. Place in the crock pot, mix well.

Heat beer or chicken stock into a saucepan over medium-high heat but do not let boil.

Carefully split the dried chiles in half with a sharp knife, seed and devein. Place in beer and cook at a slow boil for 10 minutes; remove from heat.

Place the chili halves on a plate and scrape the pulp from the skin with the side of a spoon; discard the skin. Place the pulp with a bit of the beer in a blender and puree. Add the puree and the remaining beer to the crock pot. Mix well.

Cover crock pot. Reduce heat to low and Cook 8-10 hours.

Mix Masa Harina with a cup of cold water. Stir into chili in crock pot.

Cook another 30 minutes to thicken (turn to high if necessary).

TO SERVE:
Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread. Top with chopped onions and fresh chopped cilantro.

Servings: 12
Adapted from Internet