Winter Warm-Up

We might have survived the coldest weekend of the year, but it's not spring yet!  If you need something to thaw you out and get you through the week there's nothing like a big pot of chili.  The secret to good chili is, of course, the meat.  Ground beef is all well and good but I like a nice pork butt (actually cut from the shoulder) slow cooked with lots of jalapenos!  

Pulled Pork Chili

2lb Pork Butt

2 Tbsp. Brown Sugar

1/4 Cup Oil

2 Yellow Onions

6 Cloves Garlic

4 Jalapenos

2 Bell Peppers

2 Cans Diced Tomatoes

2 Cups Frozen Corn

2 Cans Black Beans

2 Cups IPA

2 Tbsp. Chili Powder

1 Tbsp. Red Pepper Flakes

2 tsp. Turmeric

2 tsp. Cumin

1 tsp. Coriander

Salt & Pepper

Rub the pork with a little bit of olive oil and the brown sugar.  Cover and set aside.  In your chili pot 

saute onions and garlic in the oil until golden brown.  Add the jalapenos and peppers and continue to cook until soft.  Add the pork, sear on all sides.  Add the tomatoes and enough water to cover the meat, turn the heat down and let it simmer for 2 hours, turning the pork occasionally.  

Remove the pork and tear apart with a pair of forks.  Return to the pot with the rest of the ingredients and let it simmer for another hour.  

Serve with cheese or sour cream!