Monday, September 21, 2015

Prize-Winning Chili Recipe!

Spicy Pork & White Bean Chili

4 pounds boneless pork (shoulder, picnic ribs, roast, etc.)
1 pound thick-cut bacon, cut into 1/2 inch pieces
1 sweet onion, chopped
1 red bell pepper, chopped
2 jalapeño peppers
5-6 cloves garlic, minced
1 pound great northern beans, soaked and ready to cook
1 (10 oz) can diced tomatoes and green chilis
1 (10 oz) can diced tomatoes and jalapeños
1 (14.5 oz) can diced tomatoes 
1 (7 oz) can chipotle en adobo (pureed)
1–2 cups chicken broth (start with 1)
1 (16 oz) can Modern Times Coffee Stout
1 tablespoon medium-hot chili powder
1 tablespoon cumin
1 tablespoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 tablespoon smoked paprika
2 tablespoons chicken bouillon
Juice of 2–3 limes
1/4 cup brown sugar

Brown pork on all sides in a small amount of olive oil and set aside. Cook bacon until browned and fat is rendered, set aside. Remove and discard all but 1–2 tablespoons of bacon grease from pan. Sauté onion, garlic and chopped peppers in bacon grease until soft. Add bacon, sautéed veggies and all remaining ingredients to crock pot and mix well. Add pork, set crock pot to high and let cook for an hour or so. Reduce heat to low and continue to simmer for hours. Serve with hot sauce, crumbled chicharrones and avocado-cilantro-lime crema.

Avocado-Cilantro-Lime Crema

1–2 avocados
16 oz sour cream
8 oz cream cheese
1 bunch cilantro
juice and zest from 2 limes

Combine ingredients in a food processor or blender. Recipe makes a lot, so you could cut in half OR just make the whole batch... it is great on tacos, wraps, sandwiches and more!

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