Pork Chorizo Chili
Ingredients:
1 lb Homemade Chorizo (method follows)
½ lb Slab Bacon (thick sliced if cant find slab)
6 oz Beer
2 15oz cans Pinto beans (not refrieds, whole pintos) drained
1 6oz can Tomato Paste
1 28oz can Crushed Tomatoes
1 Large onion, minced
4 cloves Garlic, minced
1 small Green Bell Pepper, ½" dice
6T Ancho chili powder (lessen if you prefer, as chorizo has kick all its own)
1T Cumin
To Taste Garlic powder (if needed)
To Taste S and P
Chorizo:
1 ½ lbs Ground pork (not low fat)
½ lb Ground pork fat (optional, but recommended, especially if ground pork is lean, as it usually is)
3 cloves Garlic, minced
4T Ancho chili powder
2T Dried Oregano (Mexican preferred)
To Taste ( but at least 2 t) Salt
½ t Black pepper
½ t Cumin
1/8 t Ground clove
6 T Cider Vinegar
Directions:
1. For Chorizo: Combine pork and fat, if using, in a mixing bowl. Mix all this lightly as you don’t want your hands to start melting the fat and making the mixture gummy. Add all seasonings, sprinkle vinegar over, and mix well, again, without making it gummy. Cook off a little piece to check seasoning and adjust as necessary. Wrap tightly in plastic wrap and leave in fridge for 24 hours, 2 or 3 days if you can, it’ll just get better.
2. Make the chili: If you are using slab bacon, cut into ¾ “ dice. If using thick sliced, cut into squares. Heat a lg dutch oven over very low heat. Add bacon, and cook slowly until well colored and has rendered its fat. Remove from pot and set aside. Add onion, garlic and bell pepper to the remaining bacon fat. Season with a pinch of salt and cook slowly until starting to soften. Turn heat up to medium high, and once pot has heated as well, add Chorizo and sauté until just undercooked, breaking it up as it cooks. Add tomato paste and cook until deep red, and starting to caramelize on the bottom of the pot. Add the beer and scrape up any brown bits that have stuck to the bottom of the pot.
3. Add beans, crushed tomatoes, cooked bacon, and all seasonings and bring to a simmer. As soon as it starts to bubble, turn heat to low and cook for 45 mins to an hour to let flavors meld. If its getting too thick, add a touch of chicken stock. At the end, check and adjust all seasonings. Remove from heat and cool. Let it sit overnight in the fridge. It will be better the next day.
(not to the dipping brats in chocolate part, though).
