Pistol Pete’s real Meat ChiliInstructions

1. Put the chunks of meat in a bowl and add 2 tbsp of salt and tbsp of olive oil and mix well

2. Heat up an iron skillet with a few tbsp of olive oil. Start cooking the meat. Cook the meat in 6 batches. Cover 75% of pan with meat, not too much meat at a time to avoid difficulty.

3. Get ingredients 3, 4, and 5 and dice into very small pieces and set aside.

4. As meat is cooking, in a big pot, or Crockpot, place ingredients 6 through 20 and place on medium heat.

5. When each batch of meat gets brown, place cooked meat in the Crockpot, then begin the next batch.

6. After the final batch of meat is cooked and placed in the Crockpot, take ingredients 3, 4, and 5 and slightly caramelize in the skillet the meat was in.

7. Place caramelized ingredients in the Crockpot also add 3 tbsp of corn starch, and let simmer till ready to serve.

Ingredients1. 3 lbs of Beef for stew, chunks2. 2.5 lbs of pork steak thick cut, chunks3. 1 jalapeño4. 1 green pepper5. 1 yellow onion6. 8 oz Hunts Tomato Sauce7. 14oz of chicken broth8. 14oz of beef broth9. 14.5 oz can of diced petite tomatoes10. 15oz can of black beans11. 4 tbsp of McCormick Chili Powder12. 2 tbsp of Cain’s Chili Powder13. 2 tbsp of Watkins’s chili Powder14. ¼ tsp of red pepper15. 1 tbsp of cumin16. 1 tbsp of smoked paprika17. 1 tbsp of garlic powder18. 1 tbsp of thyme19. 1 tbsp of oregano20. 2 tbsp of brown sugar21. 2 tbsp of salt22. 4 tbsp Olive oil23. 3 tbsp of corn starch