Kurt's "Championship" Chili

I've had plenty of people ask me for my chili recipe, so I figured now was the perfect time to post it as we make the transition from summer to fall. So here it is! try it out and let me know what you think!

Kurt's "Championship" Chili
makes 5-6 servings

1 lb pork belly cubed and trimmed of large chunks of fat

1/4 cup seeded and diced poblano peppers
2 Tbsp diced red onion
2 Tbsp diced yellow onion
1-1/4 Tbsp diced jalapeño
1-1/2 garlic cloves, chopped
1 Tbsp white flour

1-1/2 oz canned chipotle
3 Tbsp apple cider vinegar
1 Tbsp honey
3/4 Tbsp Maximus/Minimus seasoning blend
3/4 Tbsp chili powder
1/4 Tbsp cumin
1/4 Tbsp salt
dash black pepper

13 oz canned tomato purée
6-1/2 oz beer 
6-1/2 oz water
1 lb brisket, cubed and trimmed
1.2 oz dark unsweetened chocolate

Place the pork cubes in a large pot over medium high heat, stirring occasionally until fully rendered, then reduce the heat to low.

Toss the poblanos, onions, jalapeños, and garlic with the flour in a large bowl and add to the pot with the pork.  Return the heat to medium high.  Cook until all of the vegetables are fully softened and just starting to brown.

In a food processor, combine the chipotle, apple cider vinegar, and honey with the remaining seasonings and purée together.

Add the puréed ingredients to the pot with the pork along with the rest of the ingredients:  tomato purée, beer, water, brisket, and chocolate.

Stir together and lower the heat to simmer.  Cook for two hours or until beef start to loosen.  Cover and refrigerate, preferably overnight. Reheat and taste for seasoning, adding more salt as needed. Serve hot.

I hope you like this recipe! What are your secrets when you're making chili?
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Lover of big ideas and bold flavors. Food should be like family and friends: honest, fun, and fulfilling.

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