Not your Mother's Pork and Beans

For the 2001 Lions Club Chili Cookoff in Woburn, MA

Serving Size : 10
Amount Measure Ingredient -- Preparation Method
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4 pounds spicy pork sausage - grilled
2 pounds pork loin - smoked
1 large onion - chopped fine
1 head of fresh garlic - chopped fine
2 tablespoon ground cumin
2 tablespoons Hungarian paprika
1 cup good, fresh chili powder
6 fresh medium hot jalepeno Chilis - seeded and chopped
6 fresh medium hot serano Chilis - seeded and chopped
1 large can mild, roasted, seeded green chilis - chopped
2 12 oz. cans crushed tomotoes
1 fresh tomato - chopped
6 beef bouillon cubes
1/2 cup strong bourbon
2 bottles amber Mexican beer
salt to taste
3 cans pinto beans
1/4 cup masa harina - mixed in 1/2 cup of water
Chili Pot

Chili is good!
Slow smoke the pork loin and set it aside. Grill the sausages and set them aside. Pour the juice from the tomatoes into a microwavable container, crush the bouillon cubes into the juice, and zap the mixture to dissolve the cubes in the juice. Cut the meat into bite sized pieces. Seed and chop the peppers. Chop the onion and garlic. Brown the onion, garlic, and peppers in some large skillets. Add everything else except the beans and masa. Bring to a boil, stirring often. When all the skillets are simmering, pour them into a large pot. Simmer over low heat for a few hours, stirring occasionally.

Chill or even freeze the chili. Before serving, reheat and add beans to taste. Add the masa/water mixture to thicken the chili while reheating.
Chili is good!
Chili is best when it has had some time to age, at least a week is good. This chili was made 6 days before the contest. This recipe makes a very mild chili, suitable for the masses in New England. I suggest that you spice it up when you try it at home. More spicy chilies, some cayenne pepper, or even habanero powder will do the trick.

Recipe is loosely based on Kit Anderson's Bad Attitude Chili, compliments of Garry's Home Cookin'

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