Spicy garlic chili
8 - 10 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Boneless pork butt; cut into 1\" cubes |
| 2 | 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) |
| Sour cream | ||
| Cilantro; chopped | ||
Directions
GARNISH
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