Fall is here, and Chili Club is back!
1st RULE: You do not talk about CHILI CLUB (my imaginary internet friends don't count)
2nd RULE: You DO NOT talk about CHILI CLUB.
3rd RULE: If someone says "stop", goes limp, or taps out, the meal is over.
4th RULE: Only one cook to a night.
5th RULE: One bite at a time.
6th RULE: No soups, no sauces.
7th RULE: Meals will go on as long as they have to.
8th RULE: If this is your first night at CHILI CLUB, you HAVE to eat.
Chili Club has officially relocated to Seattle, we'll definitely miss the delicious chili from Amanda & Dennis, but I do think the new crew has a lot to offer. If anything at all, it's a club taken seriously...membership is up to ten and as you saw above, rules were created. These will come in very helpful when you're looking to create a chili club of your own. I know you want to.
Now onto the chili. I made the chili this time around and went with a non-traditional style.
My brother sent me this recipe, it's pork butt based, cooks long and slow, and I absolutely loved it. It seemed to be a pretty big hit at Chilil Club too. I kicked up the heat from the original recipe, mixed up the beans, added some Rotel and cooked it longer. This chili will definitely be making another appearance in our house.
The recipe is adapted from The Waggish Wordsmith and makes a bunch. I made a double batch because I was nervous I wouldn't have enough, but one batch would have worked for 10 people.
4 pound bone in pork shoulder or butt
3 tablespoons vegetable oil
3 white onions, roughly chopped
8 garlic cloves, peeled and roughly chopped
2 cans of Rotel
1 15 oz can navy beans
1 15 oz can kidney beans
2 15 oz cans hominy
3 jalepenos, stemmed and chopped
2 chipotle peppers in adobo sauce, plus 2 tablespoons adobo sauce
2 cubes chicken bouillon
2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon ancho chili powder
1 bottle of beer (a lager works well)
1/3 cup water
cheddar cheese, shredded
Cut pork into 4 large pieces and season all sides with salt and pepper.
Preheat oven to 350 degrees.
In a large Dutch Oven, heat vegetable oil over medium high heat. When oil is hot, add pork pieces and brown on each side to lock in flavor, about 4 minutes per side.
Add all remaining ingredients (exclusing garnishes) and bring to a boil.
Cover the pot, place in oven and cook for about 3 hours.
Taste to see if more spices are needed, I added about 1/2 tablespoon of chili powder and 1/2 talbespoon of ancho chili powder at this time.
Remove from oven and simmer on stop top, without lid for about 30 to 45 minutes until liquid reduces to the consistency of your preference. If you like the consistency when it comes out of the oven, then that works too.
Taste again to see if more spices are needed! I added quite a few along the way.
Shred pork in pot with potato masher or if you don't have potato masher, remove from pan and shred with a fork. Whichever method you use, remove the bones from the Dutch Oven.
Serve, garnishing with cheese, cilantro and chives, if desired.