Maybe it's the gastro-elitist in me, but chili just seems so...well... ummm.... common.
To me, chili is something that non-selective eaters too often just scoop from a can and toss in the microwave. Kaboom -- there you have it -- dinner. Last night frozen pizza, tomorrow night Kraft macaroni and cheese.
Now, I'll grant you that there is some damn good chili to be had out there. My friend Tom used to make an incredible lamb chili that was as savory as it was spicy.
Faced with a big hunk of leftover Chinese pot roast that threatened to go past its safe-eating expiration, I decided to whip up some impromptu chili of my own. Nothing approaching the complexity of Tom's recipe, this was more of an effort to use what was on hand or readily available for a quick week night meal.
Ingredients:
recycled Chinese pot roast (or any similar beef roast)
ground pork
2 cans chili-style pinto and red kidney beans (Heinz brand)
1 large can seasoned tomatoes (Italian style with herbs and celery)
1/2 jar corn salsa (Trader Joe's)
Garlic
salt & pepper
hot sauce (Cholula)
shredded cheese (tex-mex mixture)
sour cream
tortilla chips (crumbled)
cilantro
Directions:
Saute ground pork with garlic. Combine in large pan with beef, beans, tomatoes and corn. Season with salt, pepper, hot sauce, and anything else you can think of. When ready to serve, top with crumbled tortilla chips, cheese, sour cream and cilantro.
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