Truck’d Up Chili
The Truck’d Up Cooking monthly cooking in the truck series featuring Thomas Remington as @BeardedFlatbedGuy
Thomas Remington is featured on this week’s podcast, https://anchor.fm/deckertruckline/episodes/38-Driver-Spotlight—Thomas-Remington-estjdo
Volume 1: Issue 1
This is an amazing recipe to either make-ahead of time (at home) or in the truck. The recipe is very flexible, allowing you to tailor it to your liking.
Chili is an amazing food as it’s so versatile you can use it in so many ways. It can also be transformed in a multitude of ways. The best part of making this recipe at home is you can package it into serving size portions and have it at the ready when you need it.
I will give the base recipe as well as ways to “doctor” it up. The base recipe is flexible enough to make this any way you like. Whether you like it mild and basic or hot and wild, this will work!
I cooked this recipe in my truck using an Instapot. However, at home in a stew pot works as well as a crockpot.
Here’s what you will need:
- 1 pound Ground Beef (80/20 works best)
- 1 pound Pork Sausage (whatever one you like best)
- 1 large Onion
- 1 large Green Pepper
- 2 cans Cooked Pinto Beans or Chili Beans
- 1 can Kidney Beans
- 1 can Red Beans
- 2 cans Diced Tomatoes
- 6 small cans V8 Juice (I use the Spicy V8)
- 4 Tbsp. Minced Garlic
- 2 Tbsp. Black Pepper
- 1 tsp. Liquid Smoke
If you like it with some kick, add some or all of the following:
- 2 diced Sereno Chilies
- 2 Tbsp. Chili Powder
- 1 tsp. Cayenne Pepper
- 1 small can Chipotle Peppers in Adobe Sauce
If you like your chili thicker, add 1/4 cup Corn Meal the last hour of cooking.
To make this chili, it couldn’t be easier!
Combine all ingredients in a pot. Do not drain the cans. You want the liquid for flavor and to help thicken the chili. When you add the ground meat, pinch it into the pot so it will cook as the chili cooks and will add variable flavors to the chili. If cooking in a crockpot, set to low and cook 8 hours stirring occasionally.
If cooking in an InstaPot, set to high on slow cook setting and cook 6-8 hours stirring occasionally. Using a cooking bag really helps with cleanup.
If cooking on a stovetop, start on high heat until you reach a gentle boil. Then, reduce to a slow simmer for 4 hours.
With all cooking methods, if you are adding Corn Meal to thicken, do this the last hour of cooking. Add a little bit at a time to prevent clumps. Stir well to incorporate completely.
You will notice, I did not call for any salt in this recipe. I feel it is not needed. However, if you feel it needs it, then, by all means, do so. The same goes for your favorite seasonings. This simply a great base to make into the best chili possible!!!
I hope you enjoy this great recipe and happy eating!!
Sincerely, Thomas Remington
Want to read more about @BeardedFlatbedGuy? You can find him on Facebook, YouTube and Instagram or previously on our blog. https://drivedecker.com/cooking-on-the-road/