With the cooler fall temps it was time for a big ol pot of chili. I had a couple pounds of pulled pork left over so I thought, why not? Let me tell ya, the smoky aroma was enough to make me drool the whole time it was simmering. Here's what I used:
1 lb. Smoked pulled pork
2 med. yellow onions, chopped
4 cloves fresh garlic, minced
1 lg can of tomato juice
2 15 oz. cans of diced, roasted tomatoes with garlic
1 lg can of dark chili beans
1 15 oz. can whole kernel corn
1 packet of McCormick chili seasoning
2 tsp Ancho chili powder
1 tsp salt
1 tsp fresh ground black pepper
I put the pork, onion and garlic in the pot on high heat and stirred it around until the onions were almost transparent. Then I added the rest of the ingredients, stirring after each. I let it come to a boil then turned it down and let it simmer for a little over an hour. I'm not one to pat myself on the back but I did on this one! Topped with some shredded cheddar and sour cream, peanut butter sandwich and a cold glass of milk on the side, you can't go wrong!
1 lb. Smoked pulled pork
2 med. yellow onions, chopped
4 cloves fresh garlic, minced
1 lg can of tomato juice
2 15 oz. cans of diced, roasted tomatoes with garlic
1 lg can of dark chili beans
1 15 oz. can whole kernel corn
1 packet of McCormick chili seasoning
2 tsp Ancho chili powder
1 tsp salt
1 tsp fresh ground black pepper
I put the pork, onion and garlic in the pot on high heat and stirred it around until the onions were almost transparent. Then I added the rest of the ingredients, stirring after each. I let it come to a boil then turned it down and let it simmer for a little over an hour. I'm not one to pat myself on the back but I did on this one! Topped with some shredded cheddar and sour cream, peanut butter sandwich and a cold glass of milk on the side, you can't go wrong!
