Superbowl XLVIII fell just a few days before I was suddenly dispatched to a new position outside of Montana. For those of you in the world of campaigning and politics, moves like this come as no shock. You simply throw your rag-tag life back into a few boxes and head onto the next destination, and figure everything out when you get there.
Bless my girls in Montana for helping me to plow through a lot of food that was otherwise going to languish in my freezer and fridge. Miss you already, ladies!
- 2 boneless pork chops, cut into 1/2-in. pieces
- 3/4 lb. ground turkey
- 1/2 large onion, diced
- 2 ribs celery, diced
- 1 carrot, peeled and diced
- 1 pablano chile, finely diced
- 1 jalapeno, seeds and ribs removed, finely diced
- 1 serrano, seeds and ribs removed, finely diced
- 4 cloves garlic, minced
- 2 T. tomato paste
- 1 palmful chili powder
- 1/2 palmful cumin
- 2 c. tomato sauce or puree
- 2-3 c. chicken stock
- pinch of crushed red pepper
- blended oil
Heat 2 T. of oil in a large pot. Season the pork with salt and pepper and add it to the pot. Let it brown on all sides; approximately 5-6 minutes. Remove the pork and set aside on a plate.
Add the ground meat to the skillet and season it with salt. Let it brown for 3-4 minutes before starting to break it up with a wooden spoon. Once it is browned, add in the onions, celery, carrots, and peppers. Season with salt and let them soften for 7-8 minutes. Stir in the garlic and tomato paste for 1-2 minutes, then add in the chili powder, crushed red pepper and cumin. Stir to combine, then add the tomato sauce and stock. Season with salt and pepper. Let the chili simmer for 45-55 minutes.