Recipe: No Beans, No Bull Chili
This is a dream chili for pork lovers! It's also a great way to incorporate the unique flavor of whole dried chiles into your chili..
- 3 to 4 whole dried ancho chiles
- 1 to 2 whole dried guajillo chiles
- 4 lbs. pork butt, cut to ½-inch cubes
- salt & fresh ground black pepper
- 2 Tbsp. lard or butter, divided
- 1 lb. fresh chorizo, casings removed
- 1 large onion, chopped
- 3 fresh poblano chiles, diced
- 3 garlic cloves, minced
- 1 (12 oz.) bottle amber beer
- 1 Tbsp. ground cumin
- 1 Tbsp. Mexican oregano
- 1/4 cup Black Canyon Chili Powder
- 2 oz. tomato powder or paste (optional)
The tomato powder/paste ingredient is optional; it serves to thicken the chili a bit and adds a tomato flavor to the base.
Flavor tip: Add some water to the un-rinsed blender used for chile puree and use this cover pork when you get to that step in the directions; this way you won't leave any chile flavor behind.
To make this Paleo-friendly, use olive oil instead of lard/butter and use broth or water instead of beer.
Cover dried chiles with hot water and soak for 15 min. to rehydrate. Remove seeds (if desired) and stems. Puree in a blender with about 1/2 to 1/3 cup of the soaking liquid and set aside. Season pork with salt & pepper. Melt 1 Tbsp. lard/butter in a large pot over medium-high heat. Brown pork in batches and transfer to a large bowl. Melt another 1 Tbsp. lard/butter in same pot. Add chorizo and cook until just browned. Stir in reserved chile puree, onion, poblano and garlic. Cook until onions are soft, about 5 min. Add beer and spices and simmer for 5 min. Stir in browned pork then cover with water. Bring to a boil then reduce heat, cover and simmer until pork is very tender, about 3 hours. Stir occasionally; add additional water or beer as needed to keep meat covered. (Alternatively, transfer ingredients to a slow cooker just before adding water, then cover with water and cook on high 4 to 5 hours or low 7 to 8 hours.)