DriveStop Chili

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Ingredients

• 3-pounds of Steak House Grind

• 1-pound of Pork Chorizo (house-made), or (Hot) Italian Sausage, or (Hot) Breakfast Sausage

• 3 medium Sweet/Yellow Onions, diced

• 6 Poblanos, (fire) roasted and diced

• One head of garlic, diced (or a bunch of squeeze garlic

• 1 can of Chipotles in Adobo, either diced or blitz until smooth

• 28oz of Fire Roasted Diced Tomatoes

• 56oz of Crushed Tomatoes

• 6 tablespoons of Meat Church Texas Chili Seasoning (or to taste)

• 2 tablespoons of Lane’s SPG

• 3-4 tablespoons of Bacon grease

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This recipe was adapted from Meat Church: https://www.meatchurch.com/blogs/recipes/texas-chili

Cook

1. Add the bacon grease in a cast iron dutch oven and heat. Sauté the onions until translucent, then add the SPG, garlic and diced/minces chipotles and all the adobe sauce. Mix well and let cook for ~5 minutes.

2. Add the browned and drained beef and chorizo/sausage. We like to leave it broken into bigger pieces with some nice browning.

3. Add the Texas Chili seasoning and mix well.

4. Pour in all 84-ounces of tomatoes, and mix well.

5. Allow to simmer (on the stove top, grill, or over a fire) for 4-6 hours. Optionally, everything can be added to a slow cooker and let run on low all day!

6. Garnish with your favorites. We like Monterey Jack cheese, sour cream, green onions, and oyster crackers!

   *We have nothing against beans! If you want to add them, go ahead. You can also substitute cooked brisket or cubed chuck for some of the beef!