Route 66 Chili Recipes

ROUTE 66 ROADHOUSE CHILI FIX

Route 66 Roadhouse Chili Fix image

Make and share this Route 66 Roadhouse Chili Fix recipe from Food.com.

Provided by PalatablePastime

Categories Pork

Time 7h55m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs boneless pork loin, cubed
1 lb beef stew meat, cubed
8 ounces bacon, chopped
1 large sweet vidalia onion, chopped
1 tablespoon cooking oil
5 garlic cloves, peeled and sliced
salt
black pepper
1/4 cup chili powder
10 1/2 ounces golden pork gravy
10 1/4 ounces beef gravy
8 ounces tomato sauce
4 ounces lager beer
14 1/2 ounces tomatoes and green chilies
15 ounces kidney beans
4 ounces crushed yellow corn tortilla chips

Steps:

Brown meats and bacon with onion and garlic with oil in an extra large skillet.
Transfer to crock pot and stir in remaining ingredients, except crushed corn chips.
Cook on low for 7-8 hours, then add chips and cook another half hour to hour, until chips have incorporated into chili, thickening it somewhat.
Serve hot with oyster crackers or tortilla chips and a selection of hot sauces on the side.

Nutrition Facts : Calories 990.8, Fat 64.8, SaturatedFat 21.6, Cholesterol 201.1, Sodium 1528.2, Carbohydrate 37.4, Fiber 7, Sugar 4.7, Protein 63.4

"ROUTE 66" CHILI

Categories Soup/Stew Beer Garlic Onion Pepper Pork Tomato Sauté Simmer Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil
3/4 cup chopped onion
4 poblano chilies, chopped
1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sour cream
Sliced green onions

Steps:

Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.

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