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

Accoutrements:

sour cream

chopped cilantro

shredded Jack cheese

diced red onion

lime halves

pepitas (toasted salted pumpkin seeds)

tortillas or tortilla chips

Mexican white rice and frijoles borrachos

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1. 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.

2. 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.

2. 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.

3. 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.

4. 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.