Route 66″ Chili

This Route 66 Chili transforms humble pork shoulder into a deeply flavorful, hearty stew perfect for cold evenings or game days. The meat is browned until crisp, then slow-simmered in a robust blend of diced tomatoes, enchilada sauce, and a full bottle of amber ale, which adds a subtle maltiness and tenderizes the pork. Poblano chilies and green chilies provide a gentle, earthy heat, while cumin and chili powder bring classic southwestern warmth. The result is a thick, savory chili with tender chunks of pork that melt in your mouth. Its a comforting, rustic dish that tastes even better the next day, making it an ideal candidate for meal prep or leftovers. Serve it hot with a dollop of sour cream and fresh green onions for the perfect balance of richness and freshness.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 1392.1

Description

This Route 66 Chili transforms humble pork shoulder into a deeply flavorful, hearty stew perfect for cold evenings or game days. The meat is browned until crisp, then slow-simmered in a robust blend of diced tomatoes, enchilada sauce, and a full bottle of amber ale, which adds a subtle maltiness and tenderizes the pork. Poblano chilies and green chilies provide a gentle, earthy heat, while cumin and chili powder bring classic southwestern warmth. The result is a thick, savory chili with tender chunks of pork that melt in your mouth. Its a comforting, rustic dish that tastes even better the next day, making it an ideal candidate for meal prep or leftovers. Serve it hot with a dollop of sour cream and fresh green onions for the perfect balance of richness and freshness.

Ingredients

3 pounds Trimmed boneless pork shoulder; cut into 1-inch pieces
All purpose flour
1/2 cups Olive oil
3/4 cups Chopped onion
4 Poblano chilies; * chopped
1/4 cups Chopped garlic
1 can (28-oz) diced tomatoes in juice
2 cans (19-oz) enchilada sauce
1 Bottle; (12-oz) amber ale
1 can (7-oz) diced green chilies
1 tablespoon Ground cumin
1 tablespoon Chili powder
Sour cream

Directions

1
Place the all-purpose flour in a shallow dish. Dredge the pork pieces in the flour, coating them evenly, and shake off any excess flour.
2
Heat 1/4 cup of the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3
Working in batches to avoid overcrowding, add the floured pork to the pot. Brown on all sides, about 8 minutes per batch.
4
Using a slotted spoon, transfer the browned pork to a large bowl and set aside.
5
Add the remaining 1/4 cup of olive oil to the same pot. Add the chopped onion and saut until translucent, about 4 minutes.
6
Add the chopped poblano chilies and garlic to the pot. Saut for 2 minutes until fragrant.
7
Return the browned pork to the pot. Stir in the diced tomatoes with their juice, enchilada sauce, amber ale, diced green chilies, ground cumin, and chili powder.
8
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently until the meat is tender and the chili has thickened slightly, about 1 hour, stirring occasionally.
9
Serve the chili hot, topped with sour cream and sliced green onions.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1392.1kcal

% Daily Value *
Total Fat 85.5g132%
Saturated Fat 24.7g124%
Cholesterol 285.6mg96%
Sodium 1274.2mg54%
Total Carbohydrate 52.7g18%
Dietary Fiber 10.0g40%
Sugars 16.0g
Protein 102.1g205%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork chili, amber ale chili, pork shoulder recipe, slow cooker chili, american chili, poblano chili recipe, hearty main dish, comfort food, game day food, spicy pork stew, enchilada sauce chili, one pot meal, family dinner, leftover friendly, rout 66 recipe, meat lover chili

Read it online: https://www.chefs-mate.com/recipe/route-66-chili/