Shelly's Two Meat ChiliWack - San Diego, California Talk Radio Station - 760 KFMB AM - 760kfmb

Shelly's Two Meat ChiliWack


  • 2 pounds ground pork - I use the shoulder
  • 2 pounds ground beef - I use chuck
  • 2 cups chopped onions
  • 5 gloves chopped garlic
  • 2 Tablespoon cumin seeds (roast them in the oven before adding to chili)
  • 2 Tablespoon chopped fresh or dry oregano (roast with cumin seeds if fresh)
  • 1 tsp cayenne pepper
  • 2 tsp paprika
  • 2 tsp salt
  • 1 bottle of dark beer (your favorite)
  • 1/4 cup corn meal
  • 3 cups tomatoes or a 28 ounce can of tomato sauce
  • Roasted,seeded, peeled peppers (any kind you like- as many as you like but it should amount to at least a cup--I roast them on the grill until they are charred, then put them in a plastic or paper bag to steam, then peel skin off and take seeds out)


  1. In large heavy pot, sweat the onions - add the meat and cook until browned
  2. add the spices
  3. add the tomatoes or sauce
  4. add the beer
  5. add the garlic

This needs to cook until all the flavors marry ... 30 minutes to an hour on med to low temp- stove top

Stir occasionally and check for seasoning - if  you need to add more of a spice or salt, do it now.

Before serving, if it needs to be thicker, add the corn meal (in a cup mixed with enough hot water to make a paste) and stir well.  It will thicken in about 10 minutes on the heat.

Serve with sour cream and/or cheese and chips, or, if you really love your family, bacon corn bread.


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