10 Year Chili

Ingredients

1 poblano pepper, roasted, peeled, seeded and diced

1.5 lbs of pork belly

4 small links of longaniza sausage, roughly sliced, crumbles are okay

1 lb of ground sirloin

1 large yellow onion

1 jalapeño seeded and roughly chopped (use habanero if more heat is desired)

4 cloves garlic, roughly chopped

1 chipotle pepper in adobo sauce, seeded and sliced

1 tablespoon of tomato paste

1 bottle of Guinness stout

1 splash of chicken stock

1 large can of whole tomatoes, preferably San Marzano

1 can of diced tomatoes

1 tablespoon of epazote (unless using fresh. Chop 3 tablespoons and add at end)

1 tablespoon of oregano (unless using fresh. Chop 3 tablespoons and add at end)

2 tablespoon of cumin

2 teaspoon of smoked Spanish paprika

2 teaspoon of ancho chili pepper

1 teaspoon of cayenne pepper

1 large can of black beans @ 18 oz

Cilantro

Sour cream

Fontina Cheese

Ahead of time

• Roast port belly wrapped in parchment and aluminum foil @250 degrees for 7 hours, let cool and refrigerate overnight. Then slice meaty portions into chunks, saving fatty portions for chicharrones, if desired.
• Char broil poblano brushed in oil, cool in sealed ziplock bag, then skin, deseed and dice.

Procedure

1. Brown sausage in an enameled dutch oven with a tablespoon of oil and remove
2. Brown sirloin, breaking into bits and letting meat absorb sausage oil
3. In remaining oil, turn heat to high and crisp up pork belly, stirring frequently, rendering out as much fat as possible without burning. Then remove.
4. Reduce heat to medium. (Do not worry about browned bits stuck on bottom)
5. Add onions, jalapeño and poblano to pan and cook until softened. (@ 5-8 min)
6. Add salt and pepper while cooking
7. Add Chipotle and tomato paste, stir continuously for 1 min.
8. Deglaze pan with Guinness and chicken stock. Scrape bottom of pan with spoon.
9. Add whole tomatoes and diced. simmer for 20 min until whole tomatoes soften and can be broken up with the back of a spoon.
10. Add all dry spices
11. Add beans and simmer 10 min. Check liquid level for desired viscosity is reached, add water or broth as needed. If too runny, increase heat to high to reduce the liquid.
12. Adjust for salt to taste
13. Add fresh herbs, if using
14. Serve in bowls, garnish with cilantro, cheese and sour cream and chicharrones (if made).