No Beans, No Bull Chili Recipe
6 to 8 servings
- 3 to 4 Ancho Chiles
- 1 to 2 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 Seeds
- 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 to 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 Ancho and Guajillo 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.)
Garland McCollum of Massey Creek Farms in Madison, NC