Field Day Chili

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This is the easiest Green Chili you can make. How hot it turns out is up to you. When it is reheated the chili heat drops a bit so you can always kick it up when served if needed. It went over well on Field Day this year so you can now call it "Field Day Chili". I make mine with pork but almost anything can be used. So Here goes...

Elk/Pork Green Chili Recipe

Ingredients: Shopping list items are underlined and bold.

- 2 lb. of meat, round steak or pork. Cubed and Browned with the onion.
When using game like Elk, use ½ lb. of pork and 1 ½ lb. of Elk.
- 1 can of beef broth. (Preferably low salt type)
- 1 white onion, diced.
- 1 large can of diced tomatoes (looks like the ½ lb. coffee can size)
- 1 can diced Jalapeños. You can substitute two cans “Rotelle” for the tomatoes and Jalapenos.
- 3 tubs of Baca Anaheim green chilies, HOT! Or 4 small cans of green chilies. Roasted & pealed, with the stems and seeds removed, chopped. The half size tomato juice can of chopped Ortega works too.
- 3 to 4 pieces of garlic clove, crushed or a heaping teaspoon if from a jar.
- 1 pinch of black pepper.
- Large pinch/ 1 tsp of dried Cilantro
- Dash of ground Cumin and a Dash of Red Chili Powder if desired.
- Salt to taste (if needed) just before thickening. TASTE FIRST BEFORE SALTING!

----------------------------Tear or Fold here to separate the shopping list from the instructions---------------------------------


  1. Put all ingredients into a large crock pot (should all just about fit…)
  2. Cook 8 to 10 hours on low.
  3. In a small glass of water, add 2 to 3 tablespoons of cornstarch and dilute.
  4. To finish, bring to a boil and add cornstarch mixture to thicken recipe.
  5. Cook for an additional 15 to 20 minutes at a boil to thicken the chili.

- You can add a large can of either Pinto or Black Beans or a regular can of each type of bean to the mix about an hour or more before serving if you intend to use it as a main course item over corn bread.

Serving Ideas:

- Serve over Chimichanga’s, Buritos or an Omlet without the beans. Good on a steak as well.
- With the beans it goes good over Mexican Cornbread, baked potatoes, rice, scrambled eggs or just get a bowel and dive in! Don’t forget the cheese! I like a dollop of "Crema" Mexican Sour Cream in mine as well.

Let me know how it turns out for you....

Mike Baker K7DD
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