2011 Winning Recipe:
The Black Pig BBQ's Screeching Banshee Pork Chili


By: Mike Callaghan

 

Meat Base

800 gms "Willowgrove’s Omega 3" Smoked BBQ Pork Shoulder
450 gms "Willowgrove’s Omega 3" Slab Bacon
500 gms "Willowgrove’s Omega 3" Dried Chorizo Sausage
800 gms "Willowgrove’s Omega 3" Fresh chorizo Sausage

Chile Sauce

1 ltr beef stock
2 Dried Ancho Peppers
2 Dried Chipotle Peppers
5 ml Ground Ghost Chile Pepper (Naga Jolokia)***( up to 15 ml… to taste)
30 ml Smoked Paprika
500 ml Refried Beans
60 ml Worchester Sauce
60 ml Dark Chocolate

Aromatics

30 ml Olive Oil
1 Fresh Serrano Pepper
1 Fresh Jalapeno Pepper
2 Roasted Red Peppers
100 ml Fresh Garlic (Peeled & Chopped)
1000 ml Onion Finely Chopped
50 ml Toasted Whole Cumin
30 ml Mexican Oregano
30 ml Kosher salt ***(up to another 15 ml to taste)
1 ltr beef stock

Finishing Flavours

100 ml Masa Harina (Corn Flour)
100 ml Brown Sugar
100 ml Turbinado Sugar
60 ml Jack Daniels
Fresh cilantro Bunch

Chile Sauce - In a large sauce pan combine 1 liter of beef stock with the dried peppers and allow to simmer for ½ hour, and puré. Add the refried beans, Worchester sauce, paprika, ghost chili powder, chocolate and blend till smooth; strain through a sieve or strainer.

Meat Base - Meanwhile, in a 7 quart Dutch oven or heavy pot, add skinned fresh sausage cooked in large chunks, add the dry sausage (skin removed), BBQ pork along with browned bacon, all in bite sized pieces.

Aromatics - In a separate pan add the olive oil, brown the onion, salt and garlic, deglaze the pan with the second liter of beef stock. Toast the cumin and grind in a spice mill, combine with oregano. Cut the fresh Serrano and Jalapeno Peppers in half (lengthwise), remove seeds and stems and float on top of the mixture. Dice the roasted red peppers into small pieces and incorporate.

Combine the "Chile Sauce" and "Aromatics" to the "Meat Base" and add the remaining "Finishing Flavours" except the cilantro. Simmer for 2 hours or until desired consistency is reached. Dice the cilantro and mix into the chili just before serving.

Garnish the bowl with "Lime / Cumin Infused Sour Cream"