Capitol City Chili

Chili Cook Off at Keller Williams Realty Boise last week. I did not win. However, I can say that I had no chili left. Hmmm. How on earth can real pork shoulder compare to ground beef!!! And beans! No beans for goodness sakes!….. Oh well. Here is the recipe that many asked for. You all just wait for next year!KW chili crowd

Recipe by Laurie Barrera

Makes 14 servings

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Ingredients

2-3 lbs boneless pork shoulder 2 cans red enchilada sauce, 10 oz each
¼ cup olive oil, or more if needed 2 cans green enchilada sauce, 10 oz each
1 cup sweet yellow onion, chopped 1 bottle amber ale
2 guajillo peppers, dried 2 cans diced green chiles, 7oz & 4oz
2 pasilla-ancho peppers, dried 1 tablespoon ground cumin
2 cans diced tomatoes, 28 oz each 1 tblsp. + 1 tsp. Gephardt chili powder
1 tablespoon minced garlic Olive oil mister

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Directions

Cut open the dried peppers, deseed and cut in sections. Sauté in a dry pan and “toast” the peppers lightly. Keep an eye on this and do not blacken! Turn off heat and pour enough hot water to cover the peppers. Rehydrate for at least 30 minutes. Drain water and set aside. Place peppers in food processor and add the 4oz can of diced green chiles. Pulse until paste forms, adding drained water if necessary. Remove any remaining skin from the pepper paste.

Chile serve up

Trim pork of excess fat. Combine 1 tablespoon Gephardt’s chili powder with 1 tablespoon olive oil to form paste. Rub pork on all sides. Spray large pan with olive oil and add 1 tablespoon olive oil over medium high heat. Brown roast on all sides, about 8-10 minutes. Dredge lightly in flour and place in large slow cooker. Add 1 can each of red and green enchilada sauce plus enough of the amber ale to almost cover the roast. Begin cooking on low for 4-6 hours, or two hours per pound.

Add 1 tablespoon of olive oil to the same pan you browned meat in. Add cumin and 1 teaspoon chili powder and sauté for 1 minute. Add the chopped onion and cook until translucent, about 4 minutes. Add garlic and sauté about 2 minutes. Add the chili paste and mix together. Transfer mixture to slow cooker, add tomatoes and remaining enchilada sauce to about 1 inch from cooking base; do not fill to top of slow cooker.

When meat is done, lift and cut or shred in to bite sized pieces and return to slow cooker. Slow cooking a roast whole will ensure tenderness, believe me this is worth it!

Note:  if cooking for a crowd, you will only need to add 1 28oz can of tomatoes for a 4.5 lb roast. Adjust the timing accordingly.

Capitol City Chili

Garnish with tortilla chips and Buon Apetito!

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