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–+ servings

Route 66 Chili

BeefBraisedClassicGarlicHeartyHotOld-FashionedPorkPotluckSaltySavorySlow CookerSoups & SaladsSpicy
Time :8 hours
Yield :8 servings
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The Scoop

Retro-diner energy for when you need a meal that aggressively coats your soul!
This slow-cooked, dual-meat masterpiece is pure unhinged comfort food. Combining pork loin, beef stew meat, and bacon in a lager-infused, double-gravy broth proves that rules are meant to be broken. Letting crushed tortilla chips melt straight into the slow cooker for that final hour is a brilliant thickener move that guarantees an impossibly rich, high-yield chili.
Hack it:
Melted Masa Swap: Swap the crushed tortilla chips for a quick slurry of masa harina (corn tortilla flour) mixed with warm water or extra lager to get that same authentic, velvety thickness without any chip texture.
Smoky Chipotle Kick: Swap standard chili powder for a mix of ground chipotle pepper and smoked paprika, or throw two diced chipotles in adobo directly into the pot for a smoky, lingering burn.
Dark Stout Depth: Replace the light lager with a rich stout or porter to add deep notes of dark chocolate and roasted coffee that pair insanely well with beef gravy and bacon.
Quick Pressure Cooker: Skip the 8-hour wait by searing the meat in your pressure cooker, throwing in all the ingredients (except the chips), and high-pressure cooking for 35 minutes with a natural release.
Leftovers:
Route 66 Chili Mac: Toss hot leftover chili with cooked cavatappi or mac-and-cheese, top with extra shredded cheddar and sliced jalapeños, and bake until bubbly.
Loaded Chili-Cheesy Fries: Air-fry a batch of thick-cut fries until shatteringly crisp, smother with hot leftover chili and Monterey Jack, and broil for 3 minutes.
Overnight Chili Omelet Fill: Warm a scoop of leftover chili and fold it directly into a fluffy, three-egg cheddar omelet with a massive dollop of sour cream on top.
Stuffed Baked Potato Boat: Scoop hot chili into a split, buttered baked russet potato and top with crisp green onions, pickled jalapeños, and crushed chips.

Ingredients

For the chili:

  • 1 tablespoon oil, neutral-flavored
  • 1 (2-pound) pork loin, boneless and cubed
  • 1 pound beef stew meat, cubed
  • 1 large sweet Vidalia onion, chopped
  • 5 cloves garlic, peeled and sliced
  • 8 ounces bacon, chopped
  • 1/4 cup chili powder
  • 1 (10.5-ounce) can golden pork gravy
  • 1 (10.25-ounce) beef gravy
  • 1 (8-ounce) can tomato sauce
  • 1 (12-ounce) can lager beer
  • 1 (14.25-ounce) can tomatoes with green chilies
  • 1 (15-ounce) can kidney beans
  • salt, to taste
  • black pepper, to taste
  • 4 ounces yellow corn tortilla chips, crushed

Optional, for serving:

  • jalapeño, to taste, sliced
  • cheddar cheese, to taste, shredded
  • sour cream, to taste

Directions

  • In a large skillet on the stovetop, heat the oil.
  • Once the oil is shimmering hot, add the cubed pork, the beef stew meat, and the onion.
  • Brown the meat mixture, about 2-3 minutes per side.
  • Add the garlic and cook until fragrant, about 30 seconds.
  • Add the meat mixture into a slow cooker.
  • Add the bacon, the chili powder, the pork gravy, the beef gravy, the tomato sauce, the beer, the tomatoes with green chiles, the kidney beans, the salt, and the pepper into the slow cooker.
  • Cover the slow cooker and cook on low for 7-8 hours.
  • Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes-1 hour.
  • Serve hot with the jalapeños, the cheddar cheese, and the sour cream.
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