Kim's Yummy Chile

2 28 oz can crushed tomatoes
1 16 oz can tomato sauce
1 lb lean ground beef
1 lb hot spicy ground pork
2 onions, chopped
4-5 cloves of garlic
1/2 lemon juiced
1/4 cup Dijon mustard
1 red or green bell pepper, chopped
1 jalapeno, chopped
4 beef bouillon cubes
2 cups water
1/2 cup chili powder
2 tbl spn cumin
2 tsp oregano
1 tbl spn basil
2 tsp sea salt
1 tbl spn black pepper
1 tsp white pepper
16 oz beans cleaned and soaked over night or according to directions.
I used black eyed peas for New Years chile.  Also pinto or black beans.


Saute the pork and beef in nonstick skillet until brown.  Transfer to a large stockpot.

Add onion, garlic, bell pepper and jalapeno to skillet and saute until the onions are slightly translucent.  Add to stock pot.

Add tomatoes and tomato sauce, bouillon cubes and 2 cups of water to the stock pot.

Mix together the spices in a bowl then add water to create a thin paste. Add to stock pot.

Drain and rinse the beans.  Add to the chili.

Simmer for 3-4 hours.

Serve with Fritos, scallions, cheddar cheese and sour cream

Slow-Cooked BBQ Pork Shoulder

Ingredients

Dry Rub:

2 Tbsp. kosher salt
1 Tbsp. fresh ground black pepper
1/4 Cup garlic powder
2 Tbsp. celery seed
1/4 cup paprika
2 Tbsp. cumin
2 Tbsp. coriander
1 Tbsp ginger

3-5 lbs pork shoulder roast (I prefer bone in)
4 sprigs fresh thyme
1 head of garlic, split through the equator
2 bay leafs
1 medium onion sliced
1 fresh jalapeno chopped
1/4 cup of brown sugar
1/4 cup Dijon
1 quart unsweetened apple juice
1 quart low-sodium chicken stock

Directions:

To make dry rub:

Combine ingredients in a mixing bowl and mix well.

To make pork shoulder:

Rub pork shoulder all over with dry rub marinate over night wrap with plastic wrap.  In the base of the slow cooker, layer with onions.  Place the pork in the slow cooker and add garlic, bay leaf, thyme, jalapeno and Dijon. Pour the apple juice and chicken stock in over the pork. Set the slow cooker on low for 6 -8 hours until the pork is falling apart.