This is a new spin on the usual Chilli. Instead of the normal red sauce that you get with all the other types, this is a cooler, summery type of chilli that’s lighter on fat and carbs but still tastes delicious.
- 4 Fresh Tomatillos
- 3 Anaheim Chile Peppers
- 3 Jalapeno Peppers
- 1 Medium Onion
- 1 Green Bell Pepper
- Olive Oil (as needed)
- Fresh Sea Salt and Course Ground Black Pepper to taste
- 1-2 lb Pork Shoulder or Butt, (chopped in small chunks)
- 1 lb Flank Steak, (chopped in small cubes)
- 3 Tomatoes, (chopped)
- 4 cloves Garlic, (diced)
- 1 Beef Bouillon Cube
- 1 Can or Bottle Dark / Lager-style beer
- 2 Tbsp chopped Fresh Oregano
- 1 Tbsp chopped Fresh Parsley
- 1 Tbsp Ground Cumin
- 1 Tbsp Chili Powder
- 4 ounces Cream Cheese
- First, prep the Vegetables by preheating oven to 425 degrees F (220 degrees C).
- Halve the Tomatillos, Anaheim Chiles, Jalapenos, Onion, and GreenbBell Pepper on a baking sheet. Drizzle the vegetables with 1 tablespoon of olive oil.
- Roast the vegetables in the preheated oven until they begin to show brown spots, about 30 minutes. Allow to cool, then chop vegetables into bite-size pieces.
- Heat 1 more tablespoon of olive oil in a large skillet over high heat, and pan-fry the Pork and Beef until browned, sprinkling the meat with Salt and Black Pepper as it cooks, about 12 minutes. Transfer the Meat to a slow cooker, and stir in the Roasted Vegetables. Mix in the Tomatoes, Garlic, Beef Bouillon cube, Beer, Oregano, Parsley, Cumin, and Chili Powder. Set the cooker on Low, cover, and cook until the Meat is very tender, 4 to 6 hours.
- About 1/2 hour before serving, place the cream cheese into a bowl, and stir in about 1 tablespoon of the chili liquid until thoroughly combined. Continue stirring in chili broth, a tablespoon at a time, until the cream cheese is almost a liquid. Stir the cream cheese mixture back into the chili.