Badass Beer Chili
Beer is no uncommon ingredient in chili for a good reason; it is badass and delicious. The following recipe has been developed over years of painstaking trial and error, burnt tongues and full bellies. Reap the rewards of my efforts by following this recipe, you will not regret it.
Ingredients
2-3 lbs boneless pork short ribs, cubed
1 white onion, chopped
1 sweet yellow onion (or vidalia), chopped
6 cloves garlic, roasted
2-6 chilis, quartered & roasted (anaheim, jalapeno, ect.)
2 vine tomatoes, quartered & roasted
6 medium tomatillos, quartered & roasted
1-2 can(s) black beans
2-3lb acorn or butternut squash, quartered & roasted
½ tsp cinnamon, ground
½ tsp coriander, ground
2 tsp cumin, ground
4 tsp chili powder
1 tsp dried oregano
½ tsp nutmeg, ground
1 tsp worcester sauce
1 dried New Mexico chili (or equivalent) for steeping
16 oz dark stock (veal, beef or chicken)
16 oz medium-dark beer
2 oz rum
salt & pepper to taste
Procedure
Roast vegetables on high heat until darkened and soft. Partially caramelize onions in large pan with a small amount of oil on medium-high heat. Add spices and stir. Place in crockpot on high with stock and dried chili. Deglaze pan with rum, add half of pork and ‘sear.’ Transfer pork to crockpot and cook the remainder, transfer to pot. Deglaze pan with beer , reduce beer by half, add to pot.
Once roasted, cube the squash and set aside for later. Coarsely chop or lightly blend all the remaining vegetables, making sure to leave the mixture chunky; then add to pot.
Simmer in crockpot for 6+ hours. Before final hour, add cubed squash and rinsed black beans. Remove dried chili and serve with cornbread, cheese and or sour cream.
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