The second annual Capricorn Chili Cookoff was last night. I managed to win 1st place again this year, but it was much closer than last time. The 1st, 2nd and 3rd place winners were only separated by 4 votes. Thanks to everyone who voted for me and congratulations to all who participated.
Pork Rock Chili
2009 Capricorn Chili Cookoff winner
(c) 2009 Bryan Davis some rights reserved
- 4lbs Pork shoulder/butt cut into bite-size cubes
- Kosher salt
- Fresh ground black pepper
- Vegetable or peanut oil
- 2T Chili powder (preferably homemade)
- 1T Chili flake (preferably homemade)
- 1t Cumin
- 1t Coriander
- 1t Paprika
- 1.5t Garlic powder
- 1t Onion powder
- 4 Anaheim peppers, cut into 1/2-inch pieces
- 2 Poblano peppers, cut into 1/2-inch pieces
- 2 large Sweet onions, cut into 1/2-inch pieces
- 1 Carrot, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 Celery ribs, cut into 1/2-inch pieces
- 12oz Beer (light ale or good quality lager)
- 56oz Crushed tomatoes
- 3 Chipotle peppers in adobo, chopped
- 2T Honey
- 1.5T Dark brown sugar
- 1 bunch Cilantro
- 45oz Cannellini beans (optional)
Salt the pork liberally and let set at room temperature for a half and hour or so.
Toast chili powder, chili flake and other spices in a small dry pan to activate oils and bring out flavors.
Blot pork with a paper towel to remove excess moisture that the salt has drawn out. Season with fresh pepper and 1T toasted spice mixture. Brown 1/4 of pork with 1T oil in large cast iron casserole or dutch oven over high heat. Remove browned meat to a bowl and repeat.
Rough chop peppers, onion, carrot and celery. Puree all the vegetables in a food processor until it forms a coarse paste. Coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and 1T spice mixture and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Add the beer and half of the tomatoes and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Add chipotle, honey, brown sugar, 1T of spices and your pork to the pan. Simmer for 2 hours.
Pick the leaves from the cilantro and reserve. Chop the stems finely and add to pan along with remaining tomatoes. Taste mixture and add salt and spice mixture as desired. Simmer for another hour until pork is tender but not falling apart. If you want beans in your chili, add at this point as well.
Just before serving, chop the cilantro leaves finely and add 2T to the chili. Serve with grated monterey jack cheese, chopped cilantro, sour cream and your favorite corn bread to 8 to 10 of your hungry family and friends.
