The pickled peppers and olives bring a lot of acidity and salt to the table, so be careful with any salt additions. I also try to use 'Blue Menu' canned goods found at Superstore since they have extremely low sodium content. Ingredients:
2 tbsp olive oil
1.5 lbs beef, turkey, chicken or pork (cubed sautéed, or ground) (optional – smoke it)
2 medium yellow onions, diced
1 bulb of garlic, smashed
1 bell pepper, diced (optional - roast it)
2 fresh jalapeño peppers, sliced
½ cup green olives, sliced
1 cup black olives, sliced
½ cup pickled jalapeño peppers, sliced
2 x 28 oz cans stewed tomatoes
1 x 19 oz can mixed, black, pinto or kidney beans, drained and rinsed (no salt added)
1 x 12 oz can of whole kernel corn with juice (no salt added)
500 ml Brown or Amber ale
500 ml chicken or veg stock (no salt added)
3 tbsp chili powder
2 tbsp ground cumin
1 tsp cracked black pepper
Salt to taste
Garnish:
Cilantro
Sour Cream
Green Onion
- Toss meat with olive oil and black pepper.
- In a large stock pot, sauté meat until beginning to brown. Optionally, hot smoke it @ 350 F.
- Add onions, continue to sauté for 3- 4 minutes.
- Add garlic, sauté for another minute or until aromatic.
- Drain any excess oil.
- Add remaining ingredients and bring to a simmer.
- Reduce heat and simmer, covered for 45 - 60 minutes.
- Adjust consistency with more stock as needed.
- Adjust seasoning as needed.
Garnish with fresh cilantro, green onions and sour cream, Greek yoghurt, or crème fraiche. More options: shredded cheese and cracked nacho chips. Or place nacho chips in bowl and ladle soup over them.
Pork tossed in OO and pepper...
Smoked pork...
Fire roasted red pepper...
Roasted pepper, seeded and peeled...
Smashed bulb of garlic...
Done...
