Recipe: Grilled Pork Chili

With the onset of fall upon our region, cooler breezes have drifted in and the leaves are beginning to show signs of autumn’s palette. The cooler weather brings about the desire for hearty meals, comfort foods and dishes that warm you inside and out. Many folks pack up their summer barbecues and get the slow-cookers dusted off, but this year, embrace our weather (in fact, defy it) and explore some of the most satisfying home-cooked meals you can make with your grill.

One such perfectly hearty meal requiring little preparation is chili. While chili recipes vary wildly from household to household (Texas-style chili, Chile Verde, White chili), this recipe relies upon the smokiness of the grill to enhance the dish and can be modified with your favorite ingredients to your preferences. Keeping in mind that this is a basic recipe, you can expand the character of this meal with garlic, grilled chili peppers, cumin, tomatillos or any ingredients your taste buds can’t live without. Here are the basics:

• 1 1/4 pound Grilled Pork (boneless chops, steak, or tenderloin), diced.
• 31 oz. Chili beans (2 cans WITH brine)
• 15.5 oz Kidney Beans (1can WITH brine)
• 14 oz. Stewed Tomatoes, chopped
• 1 Med onion, diced
• 1/2 cup Merlot
• 1 cup Croix Valley Original or Hot ‘n Spicy Steak Sauce

Begin the process by grilling pork, basting in Croix Valley Steak Sauce (or any BBQ/grilling sauces) while on the grill. We always recommend cooking over a fire of lump hardwood charcoal to maximize the mellow smokiness of your grill. If using a gas grill, we recommend using wood chips in a smoker box to impart the same essence. This step can be done a day or two in advance (as part of a delicious meal), then dice the leftovers and keep in refrigerator until ready for use.

Combine all ingredients in a stock pot and simmer over medium heat on the stove for approximately 30 minutes, stirring occasionally. The longer the chili simmers, the more robust your flavors will be throughout. Serve with your favorite accompaniments (shredded cheddar, sour cream, crackers, cornbread) and enjoy!

Add or omit ingredients as you wish, but don’t cover your grills yet (or anytime for that matter). Cool and cold-weather grilling can be fun, keeps you outdoors and can add a tantalizing element to the dishes you prepare. We’ll do our best to grill with you through the seasons; stay tuned for more ideas from the backyard!

Keep on Grillin’!

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Side note: If you have a fantastic chili recipe, consider putting it to the test against others, we’ll be hosting a chili contest on Friday, Oct. 28 during our two-day  at and (across the street from in Hudson). Prizes include gift certificates, grilling packages and a brand new STOK Tower grill! For more information, stop on in or contact us at info@croixvalleysteaksauce.com.