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

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