This is an easy recipe and fun to make! I made the super spicy chili for my husband for day 2 of The Love Dare since its his favorite!
Green Chili Ingredients:
- 2 tablespoons vegetable oil
- 1 1/2 pounds cubed pork stew meat (I used chicken)
- 2 tablespoons all-purpose flour
- 1 (4.5 ounce) can diced green Chile peppers, drained (I used fresh hatch chili)
- 1/2 (3.5 ounce) can chopped jalapeno peppers
- 1/2 medium onion, chopped
- 5 tablespoons tomato sauce
- 3 1/2 cups water
- onion salt to taste
- garlic salt to taste
- salt and black pepper to taste
Directions:
- Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
- Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
- Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.
While Chile is cooking, prepare tortilla dough!
Erica’s Tortilla Ingredients:
- 4 cups flour (Can use Regular or Whole Wheat Flour, today I did 1/2 and 1/2)
- 2 teaspoons salt
- 2 teaspoons powdered milk
- 2 teaspoons baking powder
- 6 tablespoons Crisco (Can substitute with 1/2 c olive oil, but they are much denser)
- 1 1/2 cups lukewarm water
Mix dry ingredients, add shortening, and mix thoroughly. Add water and mix well.
Shape dough into egg size balls. Place on floured board. Cover with wax paper. Let stand for 20 minutes before rolling out. Fry in dry hot skillet or Villaware Tortilla Maker over medium heat, flipping once each side is lightly browned.
Flour Tortilla Recipe #2 (here’s one with no Crisco!)
- 2 cups whole wheat flour (Can substitute regular flour)
- 1/2 tsp salt
- 1/4 cup oil
- 2/3 cup warm water
Directions: Mix together by hand, let sit covered 30 minutes. Roll into 12 balls and press with tortilla press or roll out with rolling pin. Cook both sides on a warm skillet until lightly browned.
Erica’s Chocolate Cream Pie Recipe:
Just because it was ‘be kind to one another’ day, I finished the meal off with a homemade chocolate cream pie, fairly low calorie by the way!
If you’re curious…
- 1 Large Package fat-free, sugar-free Jello Instant Chocolate Pudding mix
- 1 container fat-free cool whip whipped topping
- 1 package honey graham crackers
- 1/4 cup butter, melted
Directions:
Preheat oven to 350 degrees. In large zip-lock bag, crush 1 package of graham crackers. (I use my rolling pin). Spread out crumbs in 9” pie plate. Pour melted butter over crumbs and mix in with a fork. Carefully press crumbs along bottom and sides of plate. Bake at 350 degrees approx 7-8 minutes. Remove from oven and let cool.
Mix pudding according to package. Cafefully fold in approx 3/4 of cool whip topping. Pour mixture into pie crust and refrigerate until ready to serve. Use remaining cool whip and dab a dollop on top of pie pieces when served.
Enjoy!
Yum! This looks delicious!
Good morning! I am excited to try the tortillas recipe, so thank you for that. On my screen I am not able to read what you can substitute the crisco with. Could you please let me know. Also since I do not have dry milk on hand I was wondering if regular milk would work? Has anyone tried that substitution in anything like tortillas? Thank you so much for a great blog. I love checking in every day. 🙂
Sorry, I fixed the crisco substitution, I forgot to type it in LOL! But just heads up, the oil makes the tortillas more dense and less 'light'. They are still good though.
Ooooooo- so good for a cold winter's night!
Hi! Just wanted to let you know that I really enjoy reading your blog, the hard work you put into your printables, and great ideas. I gave you an award today on my blog, so pop over and take a look!
I just tried homemade tortillas for the first time this week. I was so amazed at how easy they were! Your chili looks yummy!
I downloaded your free monthly meal planner and this was on it! I have pretty much everything for the chili and have been looking for a better tortilla recipe. I am thinking of adding some pinto beans to the chili just to stretch it a little more since we have 6 people eating. I got a tortilla press and then found out that it only works for corn tortillas and not flour. Do you think the investment of the tortilla maker is worth it or does the skillet work just as well?
I’m not sure why your press wouldn’t work for flour tortillas? If you make them from scratch they’re basically the same. You use the press to flatten out the dough ball into the tortilla shape. Then you open the press and cook the tortilla on one side, then flip it like you would in a frying pan. If you want you could try to roll the dough out, but if you plan to make a lot of them the press is worth it in my opinion.