{"id":350,"date":"2015-11-24T17:28:49","date_gmt":"2015-11-24T17:28:49","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=350"},"modified":"2016-06-07T17:26:37","modified_gmt":"2016-06-07T17:26:37","slug":"bs-smoky-tomato-chili","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=350","title":{"rendered":"B’s Smoky Tomato Chili"},"content":{"rendered":"

\"index\"<\/a><\/p>\n

Ingredients<\/u>:<\/b><\/p>\n

1 Medium to Medium-Largeish Yellow or White Onion Diced
\n3-4 Cloves of Garlic, minced
\n2 Tbsp Cumin
\n2 Tbsp Chili Powder
\n1 Hot pepper (jalapeno or habanero) finely minced (I usually use half or less, but can be adjusted to taste)
\n1lb Ground Pork
\n1lb Lean Ground Beef
\n1lb Smoked Sausage (Sliced and Halved)
\n2-3 Diced fresh Tomatoes
\n2 Cans Tomato Sauce
\n1 Can Rotel
\n1 Can Pinto Beans (Drain and Rinse)
\n1 Can Kidney Beans (Drain and Rinse)
\n1 Beer (Dark beer adds more body and flavor, but can be overpowering)
\n1 Can Diced Tomatoes
\n1\/2 Cup or so of Pace Picante Sauce (Medium)
\n16oz Frozen Corn<\/p>\n

Directions<\/u>:<\/b><\/p>\n

In a big ass pot, saute the diced onion and minced garlic over medium heat in olive oil for 1-2 minutes, add salt and pepper and garlic powder (optional) while cooking. After this, add the ground pork and beef and cook until brown. I don’t drain it, but you could if you wanted to. Once brown, add in the cumin, chili powder, and diced pepper and let that shit cook for a couple of minutes. Once they’ve all melded together, dump the beer in and allow it to get up to temp. Once it’s boiling…or nearly, add in the fresh tomato, followed by all the canned shit. Leave the corn out for now. Bring it all up to a boil, then let it simmer for however long, stirring sometimes. Right before serving, bring it back up to a boil, and add the frozen corn. Once the corn is in, bring it back to a boil and let it go for 5-10 minutes, then it’s ready to scarf.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: 1 Medium to Medium-Largeish Yellow or White Onion Diced 3-4 Cloves of Garlic, minced 2 Tbsp Cumin 2 Tbsp…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-350","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=350"}],"version-history":[{"count":2,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions"}],"predecessor-version":[{"id":409,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/350\/revisions\/409"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}