How to Make Sublime Chili

by Karin Siöö

Chili with pork, beer & BBQ sauce. It cannot go wrong!

Supplies

  • 800 Grams Chuck roll
  • Oil
  • 150 Grams Warm smoked salt pork
  • 2 Onions
  • 4 Garlic cloves
  • 1 Red chili pepper
  • 1 Green chili pepper
  • 2 Tablespoons Tomato paste
  • 1 Tablespoon Cocoa powder
  • 1 Tablespoon Cumin
  • 1 Teaspoon Smoked paprika powder
  • 1 Teaspoon Thyme
  • 1 Teaspoon Oregano
  • 1 Teaspoon Chili flakes
  • 2 Teaspoons Bay leaves
  • 400 Grams Canned whole tomatoes
  • 1 Bottle light beer
  • 100 Milliliters Barbeque sauce
  • 400 Milliliters Water
  • Salt & black pepper
  • Instructions

    Step 1

    First of all, I almost tripled the recipe so don't look at the photos for quantities.

    Step 2

    Cut the meat in rather large chunks. Brown the meat in oil and add to a large pot.

    Step 3

    Dice the pork and fry it.

    Step 4

    Add the chopped onions and garlic, fry with the pork.

    Step 5

    Mix the pork with the meat and the onions.

    Step 6

    Add the green and red chili fruits.

    Step 7

    At this point I changed pots since the one I chose was way too small for all the meat.

    Step 8

    Add tomato paste..

    Step 9

    ..cocoa powder...

    Step 10

    ..cumin..

    Step 11

    ..smoked paprika powder..

    Step 12

    ..thyme and oregano..

    Step 13

    ..bay leaves..

    Step 14

    Stir.

    Step 15

    Add canned chopped tomatoes, beer, water and barbeque sauce. I used Sweet Baby Ray's. Season with salt & pepper. Boil for 2 hours, with the lid on. Stir every now and then.

    Step 16

    Here it has boiled about 1 1/2 hours. After 2 hours remove lid and boil another 30 min.

    Step 17

    Slowly getting there. At this point I removed some fluid that I later put back in the pot after the chili had cooled somewhat.

    Step 18

    Serve with tortilla bread, salad and grated (cheddar) cheese.