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Category: Chili
Prep Time: Cook Time: Total Time:
6 lbs boneless pork butt cut into 1 inch cubes
2 onions, peeled chopped
1 cup prepared chopped garlic
1/2 cup Jalapeno peppers chopped finely
1 tbsp dark brown sugar
1 (28 oz) can tomatoes crushed with juice
1/4 cup molasses
2 oz unsweetened chocolate melted
3/4 cup chili powder
1/4 cup cumin
1 tbsp dried basil leaves
1 tbsp + 2 tsp dried oregano and salt
2 tsp dry mustard
1 tsp ground coriander and black pepper
1/2 tsp ground cloves
24 oz dark beer
3 cup boiling water
1/4 cup dry red wine OR cider vinegar
3 tbsp soy sauce
1/4 cup hot pepper sauce or to taste
Garnish
Sour cream
Cilantro chopped
The day before serving; in a Dutch oven over high heat, brown the pork until it is crispy and as much fat as possible has been rendered. Remove the pork with a slotted spoon and drain it well in a colander linked with paper towels. Leave 1/4 cup of drippings in the Dutch oven; refrigerate the remainder.
Over medium-low heat, stir in onion, garlic and jalapeno; saute until vegetables are soft, about 10 minutes. Stir in brown sugar; cook a few minutes more. Remove from heat. Stir in tomatoes, molasses and melted chocolate; stir in spices and reserved pork. Refrigerate overnight.
The next day, heat refrigerated chili mixture. Remove solidified fat from reserved dripping; discard. Stir remaining drippings into chili. Stir in beer, boiling water, red wine or vinegar, soy sauce and salt. Bring to a boil, stirring occasionally, until meat is very tender and the flavors have blended thoroughly, about 1-1/2 hours. Stir in hot sauce to taste, simmer, covered for 1/2 hour. Garnish each serving with sour cream and chopped cilantro. Serves 6-8
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GARLIC PORK CHILI
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Category: Chili
Prep Time: Cook Time: Total Time:
6 lbs boneless pork butt cut into 1 inch cubes
2 onions, peeled chopped
1 cup prepared chopped garlic
1/2 cup Jalapeno peppers chopped finely
1 tbsp dark brown sugar
1 (28 oz) can tomatoes crushed with juice
1/4 cup molasses
2 oz unsweetened chocolate melted
3/4 cup chili powder
1/4 cup cumin
1 tbsp dried basil leaves
1 tbsp + 2 tsp dried oregano and salt
2 tsp dry mustard
1 tsp ground coriander and black pepper
1/2 tsp ground cloves
24 oz dark beer
3 cup boiling water
1/4 cup dry red wine OR cider vinegar
3 tbsp soy sauce
1/4 cup hot pepper sauce or to taste
Garnish
Sour cream
Cilantro chopped
The day before serving; in a Dutch oven over high heat, brown the pork until it is crispy and as much fat as possible has been rendered. Remove the pork with a slotted spoon and drain it well in a colander linked with paper towels. Leave 1/4 cup of drippings in the Dutch oven; refrigerate the remainder.
Over medium-low heat, stir in onion, garlic and jalapeno; saute until vegetables are soft, about 10 minutes. Stir in brown sugar; cook a few minutes more. Remove from heat. Stir in tomatoes, molasses and melted chocolate; stir in spices and reserved pork. Refrigerate overnight.
The next day, heat refrigerated chili mixture. Remove solidified fat from reserved dripping; discard. Stir remaining drippings into chili. Stir in beer, boiling water, red wine or vinegar, soy sauce and salt. Bring to a boil, stirring occasionally, until meat is very tender and the flavors have blended thoroughly, about 1-1/2 hours. Stir in hot sauce to taste, simmer, covered for 1/2 hour. Garnish each serving with sour cream and chopped cilantro. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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