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Route 66 Chili

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Sour cream
Sliced green onions


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 saut� until translucent, about 4 minutes. Add Poblano chilies and garlic and saut� 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.
Simmer several hours.

Makes 8 servings.
Bon App�tit
August 1997
North Coast Brewing Co., Fort Bragg CA

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