Garlic festival chili 95
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Pork butt -- 1\" cubes |
| 2 | Yellow onions -- chopped | |
| 60 | Garlic cloves -- chopped | |
| ½ | cup | Jalapeno peppers -- finely chopped with seeds |
| 1 | tablespoon | Brown sugar -- packed |
| 28 | ounces | Tomatoes -- crushed with juice |
| ¼ | cup | Molasses |
| 2 | ounces | Unsweetened chocolate -- melted |
| ¾ | cup | Chili powder |
| ¼ | cup | Cumin -- ground |
| 1 | tablespoon | Dried basil |
| 2 | tablespoons | Oregano -- dried |
| 2 | teaspoons | Mustard -- dried |
| 1 | teaspoon | Coriander -- ground |
| 1 | teaspoon | Black pepper -- ground |
| ½ | teaspoon | Cloves -- ground |
| 24 | ounces | Dark beer |
| 3 | cups | Water -- boiling |
| 2 | tablespoons | Salt |
| ¼ | cup | Cider vinegar or dry red wine |
| 3 | tablespoons | Soy sauce |
| ¼ | cup | Habanero pepper sauce |
Directions
The day before serving, in a Dutch oven over high heat, brown pork until crispy and as much fat as possible has been rendered. Remove pork with slotted spoon. Drain in a colander lined with paper towels. Leave ¼ cup drippings in Dutch oven; refrigerate remainder of fat.
In the fat, over medium-low heat, saute onion, garlic and jalapeno peppers until soft, about 10 minutes. Stir in brown sugar. Cook a few more minutes. Remove from heat, stir in tomatoes, molasses and melted chocolate. Stir in spices and reserved pork. Refrigerate overnight.
The next day: Heat refrigerated mixture over low heat. Remove solidified drippings from refrigerator and remove top layer of fat.
Add bottom dripping layer to chili mixture. Stir in beer, boiling water, red wine or vinegar, soy sauce and salt. Bring to a boil, stirring frequently. Reduce heat, cover, simmer and stir occasionally until meat is very tender and flavors marry, about 1½ hours. Stir in habanero sauce to taste. Simmer, covered, ½ hour longer. Garnish with sour cream and cilantro.
Recipe By : Kelli Larkspur-Honda