Route 66 Chili (Crockpot)

Contributed By: Terry Borden


1 tablespoon oil, neutral-flavored
2 pounds pork loin, boneless and cubed
1 pound beef stew meat, cubed
1 large sweet Vidalia onio n, 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 (4-ounce) can lager beer
1 (14.25-ounce) can tomatoes and green chilies
1 (15-ounce) can kidney beans
salt, to taste
black pepper, to taste
4 ounces yellow corn tortilla chips, crushed
jalapeƱo, sliced, optional, for topping
cheddar cheese, shredded, optional, for topping
sour cream, optional, for topping


Step 1 In a large skillet on the stove top, heat the oil.
Step 2 Once the oil is shimmering hot, add the pork loin, beef stew meat, and onion.
Step 3 Brown the meat and onion, about 2 to 3 minutes per side.
Step 4 Add the garlic and cook until fragrant, about 30 seconds.
Step 5 Add the meat, onion, and garlic into a slow cooker.
Step 6 Add the bacon, chili powder, pork gravy, beef gravy, tomato sauce, beer, tomatoes and green chilies, kidney beans, salt, and pepper into the slow cooker.
Step 7 Cover the slow cooker and cook on low for 7 to 8 hours.
Step 8 Add the tortilla chips and cook until the chips have been incorporated into the chili, about 30 minutes to 1 hour.
Step 9Serve hot with your preferred toppings!

Helpful Hints:

Time: 8 hours
Yield: 8 servings

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