A couple of weeks ago my friends over on Little Leopard Book’s Facebook page gave me four delicious ingredients to turn into one delectable dish!
These four ingredients were beets, jalapeños, pork chops and beanie weenies. I decided to turn these ingredients into a “grown-up” beanie weenie chili, with pork chops replacing the weenies.
The beets were pureed and used in the sauce, as well as the chopped jalapeños… and a few more goodies! The final result was a delicious sweet and spicy Pork Chop Chili!
- 1 cup beets (steamed & peeled)
- 1 tbsp olive oil
- 3/4 cup brown sugar (divided)
- 2 cans pork & beans
- 1 lb pork chops
- 1 onion (chopped)
- 1 jalapeño (de-seeded and diced)
- 2 cloves garlic (minced)
- 1 tbsp worcestershire sauce
- 1/4 cup apple cider vinegar
Begin by placing the beets on a baking sheet and drizzling with olive oil. Next, sprinkle 1/4 cup of brown sugar on the beets. Roast them in the oven at 450° for 10 minutes.
While the beets are roasting, place the beans and pork chops in a crock pot.
Then add the chopped onions, jalapeños and garlic.
Turn the crock pot to high and cover.
Remove the beets from the oven and place in a food processor or blender.
Add the worchestershire sauce and apple cider vinegar, then puree.
Oh, isn’t that pretty?
Now add the pureed beets and remaining brown sugar to the crock pot.
If beets aren’t your thing, 1 cup of tomato paste can be substituted for the beets!
Mix everything together and cook on high for 3-4 hours or low for 6-8 hours in the crock pot.
I didn’t tell my roommates what was in the chili before they ate it to see if they could pick out the beet flavor. Their response “I have no idea what it is but it’s delicious.” Haha, good response to get I guess!
♣ Vegetarian Option: Replace the pork chops with chopped carrots and replace the pork and beans with vegetarian baked beans.
♦ Gluten Free Option: This recipe is gluten-free.