COOKING CONTAMINATED EPISODE 8: ALL-PORK CHILI WITH JAVELINA’S “CHUBBS”
Eli Shaika is back with more Cooking Contaminated freshness, this time with Javelina guitarist/vocalist “Chubbs.” With a name like that you’d expect only the best in the kitchen, and you’d be correct; Chubbs is a self-proclaimed chili expert, having both judged and won several chili cook-offs. Chubbs’ own chili recipe is an all-pork affair… bacon, pork tenderloin, ground pork, more bacon, more bacon, and more bacon. Couple that with Eli’s cornbread and you’ve got another winning meal. Bon Appetit.
All Pork Chili
1 large pot
1 large cast iron skillet
1 lb bacon (chopped)
2 lb unmarinated pork loin
1 1/2 lb ground pork
1 1/2 tablespoons smoked paprika
2 tablespoons cumin
2 tablespoons chili powder
1/2 tablespoon cayenne pepper
1 1/2 tablespoons Morton Sausage and Meatloaf Seasoning
2 green bell peppers
1 large onion
1-3 jalepeno peppers (to taste!!!)
1 can red kidney beans
1 can black beans
1 large can crushed tomatoes
1 large can whole peeled tomatos
1 12 oz ale (beer, dummy)
Chop pork loin into small cubes. Mix pork loin with 1 tablespoon smoked paprika, 1 tablespoon cumin, and 1 tablespoon chili powder. Let sit in fridge for 30 minutes to overnight. Chop and prep all remaining ingredients. Heat large skillet and fry up bacon. Remove crispy bacon, reserving bacon fat. Brown pork loin in 2 tablespoons of reserved bacon fat. De-glaze pan with beef broth and add both bacon and pork to large pot. Mix Morton’s seasoning with ground pork. Brown in skillet with 2 tablespoons bacon fat. De-glaze pan and empty skillet into large pot.
Add chopped onion, green pepper, and diced jalepeno to skillet with 2 tablespoons bacon fat (it’s in EVERYTHING!!!!) When onions begin to sweat, add to meet in the pot. Add beans and crushed and peeled tomatoes. Stir and add the remaining spices. Add one 12 oz beer. Bring to boil, then simmer for 3-6 hours.
Simple Jalepeno Hot Sauce
small saucepan
1 cup white vinegar
1/4 cup sugar
5-6 jalapenos
1 bulb garlic
Stem and chop jalapenos in half. All whole garlic cloves and peppers with vinegar and sugar in small saucepan. Bring to boil and cook for 10 minutes. Cool and emulse that shit! Put in fridge and serve with corn bread and chili.
Bacon Jalapeno Cheesey Corn Bread!
Cast iron skillet
Large mixing bowl
2 cups corn meal
2 tablespoons sugar
2 diced jalapenos (diced small)
1/4 cup bacon
2 oz cheddar cheese
remainder of bacon fat (around 2 tablespoons?)
1 can creamed corn
1 egg
Mix all ingredients in large bowl leaving a small handful of cheese for the top. Preheat oven to 425. Lubricate and preheat cast iron skillet. Add mixture to skillet and top with remaining cheese. Bake at 425 for 20-25 minutes.
Serve with chili and hot sauce!
Beer Suggestion: YARDS Brawler
