I pilfered this recipe from a restaurant, though it turned out not all that similar to their "award winning" chili that they serve - probably because I fucked up the recipe somewhere, though according to The Boy, mine is better. Because it's in my favor, I'm going to say it's a cold, hard fact that mine is far superior. That's my story and I'm sticking to it.
This recipe is a complete pain in the ass to make, so you're going to need a lot of time and motivation for this. Generally I have an average amount of the former, but not a lot of the latter, but once I committed I pretty much had to see it through because it's also not a cheap recipe. It uses 5 pounds of chilis which cost me a financial ass-raping by Wegmans, so I was gonna be damned if I let that go to waste.
Anyway, here goes:
So first you need to mix the dry rub and rub that shit all over the cubed pork and let it sit overnight (in the fridge unless you're into explosive diarrhea).
About 5-6 hours before you want to eat, you need to get your ass in gear and start working on cooking this shit up. First, you need to roast, peel and seed the 5 pounds of chilies. This takes a fuckton of time. If you've never roasted and peeled chilies before, you can google how to do that shit yourself, but in a nutshell, you can do this in the oven or on a grill or over a gas stove. I did it in the oven.
Quick and dirty guide to roasting chilies
Important note: don't rub eyes or fondle your junk until you wash your hands several times. Even though the chilies aren't that hot, they'll can burn your sensitive bits like a motherfucker.
So the rest should go fairly quickly.
Serve with cheese, tortillas, chips, sour cream, etc.
Note that there's no beans in this chili. It's awesome without beans, but if you want to fuck it up with beans I guess you could add some.
Eats & Drinks >