Spicy garlic chili

Yield: 8 - 10 folks

Measure Ingredient
6 pounds Boneless pork butt; cut into 1\" cubes
2 \N Yellow onions;peeled chopped
60 cloves Garlic; chopped -=OR=-
1 cup Commercially prepared chopped garlic;
½ cup Fresh Jalapeno peppers; chopped finely (with seeds)
1 tablespoon Dark brown sugar;
1 can (28-oz) tomatoes; crushed with juice
¼ cup Molasses;
2 ounces Unsweetened chocolate; melted
¾ cup Chili powder;
¼ cup Cumin;
1 tablespoon Dried basil leaves;
1 tablespoon + 2 ts dried oregano;
2 teaspoons Dry mustard;
1 teaspoon Ground coriander;
1 teaspoon Freshly ground black pepper;
½ teaspoon Ground cloves;
24 ounces Dark beer;
3 cups Boiling water;
¼ cup Dry red wine -=OR=-
¼ cup Cider vinegar;
3 tablespoons Soy sauce;
1 tablespoon + 2 ts. salt;
¼ cup Habanero pepper sauce; or to taste (it is very hot)
\N \N Sour cream
\N \N 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 ¼ 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 1-½ hours. Stir in habanero sauce to taste, simmer, covered for ½ hour.

Garnish each serving with sour cream and chopped cilantro.

Source: The San Diego Union-Tribune, Food Section, August 10, 1995 + First place winner in the 17th Gilroy Garlic Festival Cook-off in CA., Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-17-95

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