Y'all want to say this isn't chili, that's OK...

by Hoot , Diversityville, Liberal-sota, Sunday, September 04, 2022, 18:57 (810 days ago) @ AaronB

I don't much mind.

The pork steaks we get from the hogs we harvest are tough. It doesn't seem to matter what I do. Marinate, beat them with a hammer, still tough. Good flavor mind you but tough. What I found is that the tomato and/or chili sauce, and a day or two mellows them right out. So, I cube up the steaks until I have way too much and then I add a little more. I fry them up in some "Wooster sauce" with whatever spices I grab. While they're sauteing, I open up a couple cans of red chili beans, a couple cans of black chili beans and a can (or two) of kidney beans, drained. S&W brand just 'cause it's S&W. Throw them all in a crock pot and start it running at low. Then I add a can of Wolf's chili, with or without beans because, at this point, it doesn't matter.

When the pork is ready (or even a little undercooked), I scoop it and all the "grease" into the crock pot and let them go for some 6-8 hours. It's almost impossible to overcook so, let 'em run.

When it's completely hot, I throw in a couple of handfuls of frozen sweet corn. The sweet and the spice is a nice combo.

I prefer to serve a day or two after cooking so's all that gets to know one another. Spices are personal. I like a bit of heat but recent medical crap blew out my ability to eat it. But, spice it as you wish.

We serve it over rice with a bit of grated cheddar on top.

Call it chili. Call it rice and beans. Whatever, it's good.