Chili Grits

Steps

• 1

  Begin by gathering your ingredients.

  
• 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 jalapeños 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.

  
• 6

  Keep 4.5 cups of broth and put the rest back in with the meat.

  
• 7

  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.

  
• 8

  To serve, pour some grits in a bowl and top with chunks of chili. Garnish with cheese, green onion, and sour cream.

  
• 9

  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.