Bruce Krieg

My church had it’s first annual Chili cookoff to raise money for Portland Rescue Mission.  There was close to $350.00 raised.  They were definitely the big winner.  However several prizes were awarded for chili and pie.  I tied with another recipe for People’s Choice!  I thought that pretty neat since it was my first chili recipe that I changed so much!  I certainly owe a lot of organization points to Tyler Florence.  This recipe (inspired by Tyler Florence’s Ultimate Beef Chili) has several additions and deletions.  The It’s a bit spicy on the end after you swallow, but I typically don’t like spicy foods and I could handle it.  I recommend this recipe to try!  Let me know how it goes!

Yield 12-16 servings

Intermediate level

Ingredients

• 6 tablespoons olive oil
• 4 pounds pork shoulder, cut into large cubes
• Kosher salt and freshly ground black pepper
• 4 tablespoons chili powder
• 1 tablespoons ground coriander
• 2 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cinnamon
• 2 medium onions, rough chop
• 10 garlic cloves, halved
• 2 (7 oz.) cans of chipotle peppers in adobo, chopped
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 2 (28-ounce) cans of whole tomatoes, crushed by hand
• 2 (15 oz.) cans of reduced sodium black beans
• 16 oz. frozen sweet corn
• Juice of 1 fresh lime
• Shredded cheese, chopped cilantro and sour cream for garnish

Directions

In a large soup pot, heat the olive oil. Season the pork shoulder all over with salt and pepper, add it to the pot and brown it. As it’s browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to “toast” the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste, mashed tomatoes and sugar and add it to the pot.  Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary.  Take the pork out and pulse in the food processor about 10 times.  Add black beans and corn and continue to simmer.  Season with salt and pepper to taste.  Garnish with the shredded cheese, cilantro and sour cream.