Recipe Background
Route 66 Chili is a savory, rich dish with layers of flavor and easy preparation.
Route 66 Chili carries the spirit of the open road in its rich aroma, gathering influences from roadside diners and hearty home kitchens alike. As it simmers, the blend of beef and pork releases a savory fragrance, captivating anyone nearby. The smoky undertone of bacon and chili powder dances in the air, pulling you in. There's a comforting heft to this dish, ideal for gathering around the table after a day exploring or simply savoring a cozy night in.
Digging into a bowl, each bite reveals layers of texture and taste. The meat stays succulent, while the crispy tortilla chips meld into a satisfyingly thick stew. Golden pork and beef gravy create a velvety base, enriched with tomatoes and beans. Jalapeños add a cheeky kick, not too domineering but definitely present. This dish welcomes all, inviting customization with cheddar and a dollop of sour cream. And here's a tip: using a lager brings a unique depth, making every spoonful a taste of adventure.
Cooking this hearty masterpiece is an enjoyable journey itself. With a slow cook that does most of the work, it leaves you more time to chat with friends, let the kitchen embrace you with warmth, or sneak in a quick dance to your favorite tune. Whether you're a culinary nomad or a comfort food enthusiast, Route 66 Chili is a deliciously easy stop on your cooking map.
Ingredients
For the chili:
- 1 tablespoon oil neutral-flavored
- 1 (2-pound) pork loin boneless and cubed
- 1 pound beef stew meat cubed
- 1 large sweet Vidalia onion chopped
- 5 cloves garlic peeled and sliced
- 8 ounces bacon chopped
- 1/4 cup chili powder
- 1 (10.5-ounce) can golden pork gravy
- 1 (10.25-ounce) beef gravy
- 1 (8-ounce) can tomato sauce
- 1 (12-ounce) can lager beer
- 1 (14.25-ounce) can tomatoes with green chilies
- 1 (15-ounce) can kidney beans
- salt to taste
- black pepper to taste
- 4 ounces yellow corn tortilla chips crushed
Optional, for serving:
- jalapeño to taste, sliced
- cheddar cheese to taste, shredded
- sour cream to taste
Directions
- In a large skillet on the stovetop, heat the oil.
- Once the oil is shimmering hot, add the cubed pork, the beef stew meat, and the onion.
- Brown the meat mixture, about 2-3 minutes per side.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the meat mixture into a slow cooker.
- Add the bacon, the chili powder, the pork gravy, the beef gravy, the tomato sauce, the beer, the tomatoes with green chiles, the kidney beans, the salt, and the pepper into the slow cooker.
- Cover the slow cooker and cook on low for 7-8 hours.
- Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.
- Serve hot with the jalapeños, the cheddar cheese, and the sour cream.
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