No Beans, No Bull Chili
Ingredients
Pine & Pepper Spices
- 3 to 5Ancho Chiles
- 1 to 2½Guajillo Chiles
- ⅓ cupBlack Canyon Chili Powder
- 5 lbs.Pork butt, cut into ½-inch cubes
- To tasteSalt and freshly ground black pepper
- 2½ Tbsp.Lard or butter, divided
- 1¼ lbs.Fresh chorizo, casings removed
- 1¼ largeOnions, chopped
- 3¾Fresh poblano chiles, diced
- 3¾Garlic cloves, minced
- 1¼ (12 oz.)Bottles amber beer
- 2½ oz.Tomato paste (if not using Tomato Powder)
Directions
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1
Cover the Ancho and Guajillo Chiles with hot water and soak for 15 minutes to rehydrate. Remove the seeds (if you'd like a milder chili) and stems.
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2
Purée the chiles in a blender with about ⅓ to ½ cup of the soaking liquid until smooth. Set aside.
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3
Season the pork cubes generously with salt and pepper. Melt 1¼ Tbsp. of the lard or butter in a large pot over medium-high heat. Brown the pork in batches, transferring each batch to a large bowl.
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4
Melt the remaining 1¼ Tbsp. of lard or butter in the same pot, then add the chorizo and cook, breaking it up, until just browned. Add the onions and poblanos and cook until soft, 6 to 8 minutes.
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5
Stir in the minced garlic, Ground Cumin Seeds, Mexican Oregano, and Black Canyon Chili Powder and cook for another minute.
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6
Pour in the beer and use a wooden spoon to scrape any browned bits from the bottom of the pot. Stir in the chile purée, Tomato Powder (or paste, if using), and the browned pork along with any collected juices.
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7
Add enough water to just cover the meat and bring to a simmer. Lower the heat, partially cover, and cook gently for 2 to 2½ hours, stirring now and then, until the pork is fork-tender and the chili has thickened. Serves 8 to 10.
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8
Ladle into bowls and serve with warm tortillas, lime wedges, and a scatter of fresh cilantro. Adapted from the winning chili created by the Savory Greensboro/Massey Creek Farms team for the Greensboro Farmers Curb Market's 4th Annual Chili Challenge. The Tomato Powder thickens the chili and adds another layer of umami — feel free to leave it out.
