Ingredients: |
Ingredients: 3 lbs ground beef
3 lbs bone-in pork chops - bones removed and set aside for stock
2 large onions, chopped (plus one more for stock)
1 large bell pepper, chopped
6-8 cloves of garlic, minced (plus 4-5 smashed cloves for stock)
1 celery stalk chopped (plus 2-3 for stock)
3 large jalapeno peppers
3 red-hot chili peppers
4 habanero peppers
2 large cans diced tomatoes in juice
1 small can of tomato paste
salt and pepper
1 Tbsp cumin
1 Tbsp dried oregano
1 tsp cinnamon
good dark chocolate (about 4 oz) plus sugar to adjust heat
corn meal
flour
chili powder
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Directions: |
Directions:Cooking instructions:
Cut bones from pork chops and set meat aside. Smoke or grill salted, peppered bones on grill or smoker for about 1 hour. Smoke all peppers simultaneously until blackened and soft and set aside. Place smoked bones in stock pot with 4 quarts of water; bring to a boil and skim off foam as it appears. Then, add the onion, garlic cloves and celery stalks reserved for stock. Reduce to simmer and leave on the back burner.
Making the chili:
Cut the boneless pork into bite-sized pieces and soak in a mixture of buttermilk and hot sauce (e.g. Texas Pete).
Meanwhile, make a mixture of corn meal, flour, chili powder, salt and pepper to coat the pork. Pan fry "breaded" pork pieces in oil until brown and crispy. Drain pieces on paper towel.
Salt and pepper ground beef and brown over medium-high heat in a large pan. Set beef aside to drain.
Wear gloves and remove skin from smoked peppers and chop finely. (Remove seeds first to reduce heat - optional).
In a large pot, over medium heat, add some oil and/or butter (enough to saute veggies) and add onion, green pepper, garlic and celery; cook until softened. Add chopped, blackened peppers and cook for a few more minutes. Add spices and saute for a minute. Add tomato paste and diced tomatoes. Add ground beef and simmer. Add stock after removing bones and veggies - (strain stock through cheese cloth or paper towel as you add it). Simmer for 1 hour, then add pork. Simmer for 2-3 more hours. Stir in dark chocolate. Adjust heat by adding more chocolate or sugar as you taste it. Garnish with shredded Monterey Jack cheese and serve. |
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