This Southern-style “Junkie Chili” is a hearty, slow-cooked masterpiece that marries flank steak and boneless pork roast for an incredibly savory depth. The long simmering process allows the spices—cumin, oregano, and chili powder—to meld perfectly with the tomatoes and beer, creating a thick, robust sauce. The addition of fresh green chilies and onions provides a vibrant contrast to the rich meats. This dish is ideal for weekend gatherings or meal prep, as it tastes even better after resting in the refrigerator, allowing the flavors to fully develop. Serve hot with grated jack cheese for a comforting, protein-packed meal.
Junkie Chili – Southern
Description
This Southern-style "Junkie Chili" is a hearty, slow-cooked masterpiece that marries flank steak and boneless pork roast for an incredibly savory depth. The long simmering process allows the spices—cumin, oregano, and chili powder—to meld perfectly with the tomatoes and beer, creating a thick, robust sauce. The addition of fresh green chilies and onions provides a vibrant contrast to the rich meats. This dish is ideal for weekend gatherings or meal prep, as it tastes even better after resting in the refrigerator, allowing the flavors to fully develop. Serve hot with grated jack cheese for a comforting, protein-packed meal.Ingredients
Directions
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Trim all fat from the flank steak and pork roast, then cut both meats into 1/2-inch cubes.
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In a large pot, combine the chopped celery, stewed tomatoes, and sugar. Bring to a simmer and cook for 1.5 hours, stirring occasionally.
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Boil the green chilies in water for 15 minutes. Remove from heat, let cool, then peel off the skin and remove seeds and veins. Cut into 1/4-inch squares.
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In a small bowl, whisk together the beer, oregano, cumin, black pepper, salt, cilantro, thyme, and chili powder until smooth and lump-free.
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Combine the beer mixture, simmered tomato/celery mixture, chopped green chilies, and chopped garlic in a large bowl. Add the chicken broth and set aside.
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Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork cubes, then remove and set aside. Brown the beef cubes in the same pot, then remove and set aside.
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Add the chopped onions and green peppers to the pot with any remaining fat. Sauté until the onions are soft and translucent.
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Return the browned meats to the pot. Pour in the prepared liquid mixture (tomatoes, beer mix, broth, etc.).
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Bring the chili to a boil, then reduce heat to low. Cover and simmer gently for 2 to 3 hours, stirring occasionally, until the meat is tender and flavors have melded.
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Allow the chili to cool completely. Refrigerate for 24 to 48 hours to allow flavors to deepen and fat to solidify for easy removal if desired.
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Reheat the chili gently on the stove or in a microwave. Add the grated jack cheese about 5 minutes before serving, stirring to melt slightly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1383.8kcal
- % Daily Value *
- Total Fat 83.3g129%
- Saturated Fat 30.7g154%
- Cholesterol 367.1mg123%
- Sodium 6987.4mg292%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 9.5g38%
- Sugars 16.9g
- Protein 120.1g241%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This chili keeps well in the refrigerator for up to 4 days after the initial cooking and resting period. It freezes excellently for up to 3 months.
Variation: For an extra kick, add a squeeze of fresh lime juice just before serving.
Meat Substitution: If you prefer a leaner chili, you can use all flank steak or substitute the pork with lean ground beef.
Cheese: Jack cheese is traditional for this Southern style, but cheddar or Monterey Jack can also be used.
Prep Tip: Peeling boiled green chilies is easier if you run them under cold water after boiling to shock the skin.
