Yield: 8 - 10 folks
|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|
|2 ounces||Unsweetened chocolate; melted|
|¾ cup||Chili powder;|
|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