Route 66 in the United States runs straight through Tex-Mex country, through the top of Texas, cutting New Mexico and Arizona almost in half on its way to California. Route 66 Chili tastes like all the flavors picked up across the American Southwest: hearty, tender pork and beef, spicy stew broth, rich tomatoes, and beans, with strong succulent seasonings. When the road gets bumpy and dusty, it’s wonderful knowing there’s a heaping bowl of Route 66 Chili cooking itself for you in your slow cooker. Happy trails are sure to follow!
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
Step 1 –In a large skillet on the stovetop, heat the oil.
Step 2 –Once the oil is shimmering hot, add the cubed pork, the beef stew meat, and the onion.
Step 3 –Brown the meat mixture, about 2-3 minutes per side.
Step 4 –Add the garlic and cook until fragrant, about 30 seconds.
Step 5 –Add the meat mixture into a slow cooker.
Step 6 –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.
Step 7 –Cover the slow cooker and cook on low for 7-8 hours.
Step 8 –Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.
Step 9 –Serve hot with the jalapeños, the cheddar cheese, and the sour cream.
