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Chili Grits

(5 reviews)
Chili Grits
  • Prep Time 60 min
  • Total Time 8 hr 0 min
  • Servings 8
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Chili Grits

Tender beef chunks served over chili-flavored grits.

Ingredients

3
lbs sirloin
1
onion
2
bell peppers
3
jalapeños
4
cloves garlic
4
cans diced tomatoes with green chiles
1
box chicken stock
1
tablespoon cumin
1
tablespoon chili powder
1
teaspoon cayenne powder
1/4
cup red wine vinegar
1 1/2
cups grits
2
cups milk
Sour cream
Cheese
Green onions

Directions

  • 1 Note - This is a very basic slow cooker chili recipe. Feel free to use your favorite chili recipe for this dish, but be sure to make it extra brothy! You need to reserve 4 cups of broth from the chili to make the grits.
  • 2 Cube and sear the meat in a hot pan with salt and pepper. Add to slow cooker.
  • 3 Cook the onions and peppers for about 5 minutes until lightly browned. Add the garlic and jalapenos and cook 2 minutes. Add the spices and cook another minute. Add to slow cooker.
  • 4 Add your tomatoes and vinegar to the slow cooker and fill with as much chicken stock as it can take. I used about 3/4 of a box to fill my slow cooker. Turn on to high and let it cook about 6 hours.
  • 5 When the chili is done and the meat is super tender, strain the chili over a large bowl to retain the broth. Keep 4.5 cups of broth and put the rest back in with the meat.
  • 6 Bring your chili broth to a simmer in a large pot with 2 cups of milk, stirring often. Whisk in the grits, turn down the heat, and cook about 15 minutes, whisking often.
  • 7 To serve, pour some grits in a bowl and top with chunks of chili. Garnish with cheese, green onion, and sour cream.
See Step By Step

Step By Step  

Chili Grits

As prepared by The Food in my Beard,

One thing I love about making grits, polenta, or risotto is that the liquid you use becomes the base flavor of the dish.


Most people use chicken stock or milk to make these things, but I like to get creative and try out other liquids. That's where this idea comes in. I made a chili, strained out the solids, and used the chili broth to cook the grits! I then served it with the solids from the chili on top of the grits. The resulting chili grits recipe was a great success and I enjoyed the leftovers all week.

Chili grits ingredients

Your basic chili ingredients. I made a very simple chili for this meal, but feel free to use your favorite chili recipe.

Mixing up chili

I made this in the slow cooker, but I think it tastes much better if you sauté your ingredients first. I seared the meat, then cooked the veggies and spices before adding them to the slow cooker.

Straining chili for grits

As planned, the chili came out brothy so I would have plenty of liquid to make the grits with.

Strained chili

Whisking in the grits

When it comes to a simmer, whisk in the grits.

Finished chili grits, close up

The corn flavor of the grits went so well with the sharp, acidic and lightly spicy chili. This recipe is a keeper for sure!

Finished chili grits, top view

More Grits





Dan Whalen makes chili weekly in the fall. He has been blogging for over 3 years at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!

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Nutrition Information 

No nutrition information available for this recipe
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