TEXAS RED PORK CHILI (bowl of red, for eight)
Here’s a Lone Star State recipe that has no ground meat, no beans and no tomatoes.
½ pound sliced bacon, chopped
4 pounds pork butt, cut into 1 inch cubes
2 tablespoons peanut oil, if necessary
4 large white onions, chopped
2 tablespoons garlic (about 4 large cloves), minced
3 bottles beer (preferably Mexican)
4 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoons dried oregano
1 teaspoon cinnamon
¼ teaspoon cayenne
1 cup brewed coffee
¼ cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chile peppers, minced
shredded Jack cheese
diced red onion
tortillas or tortilla chips
Mexican white rice and frijoles borrachos
- Cook the bacon in a 6 to 8 quart heavy pot over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat left in the pot.
- Pat the pork dry with paper towels and season it with salt and pepper. Turn heat up to medium-high and brown the pork in batches (you may need five or six – if you put too many pieces in the pan at the same time they will steam, not brown), 2 to 3 minutes per batch. Remove the pork to a bowl with a slotted spoon as it is browned.
- Turn the heat down to medium and, if most of the bacon fat has been absorbed, add 2 tablespoons peanut oil to the pot. Add the onions, and cook until translucent, 5 to 7 minutes. Add the garlic and cook, stirring, for 1 minute.
- Add the beer, chili powder, cumin, oregano, cinnamon, cayenne, coffee, vinegar and jalapeno and bring to a slow simmer. Simmer, uncovered, until the pork is tender, about 2-1/2 to 3 hours.
- Serve each bowl garnished with a dollop of sour cream, a sprinkling of cilantro, Jack cheese, diced onion, bacon and a lime half. Mexican rice, and warm tortillas or tortilla chips round out the meal.
NOTE: Chili may be made 2 days ahead, cooled completely, then chilled, covered. Reheat before serving.