Faux Pressure-Cooked Chili

Makes 8-10 servings

chefgeorgehirsch.com  | George Hirsch Lifestyle

2 pounds Chuck roast 

2 pounds Boneless country-style pork ribs

Olive oil as need to sear meat

4 Tablespoons ground cumin

4 dried chilis, seeded and cut into 1/2 inch pieces

1 onion, quartered

6 cloves garlic, halved

1 jalapeno pepper, seeded and chopped

2 1/2 cups chicken or beef broth

Heat the olive oil in a large cast iron pan over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Repeat by searing the beef.

Preheat oven to 450 degrees.

Add pork back into pan with beef, along with the 4 Tablespoons cumin, dried chilis, quartered onion, garlic halves, and jalapeno pepper. Add broth, cover with a tight lid, and cook on high for 1 1/2 hours. If you do not have a very tight lid, cover with foil and then place the lid over foil. Do not open oven or peek inside the pan for 1 1/2 hours. 

Remove meat from oven, Do Not remove cover. Allow to cool for thirty minutes.

Prepare sauce to add to meat. 

Recipe from George Hirsch Lifestyle | 2008 Hirsch Media

For the Sauce & Finishing:

1 Tablespoon each oregano, cumin, chili powder

1 tablespoon olive oil

1 onion, chopped

6 cloves garlic, chopped

4 cups crushed tomatoes

2 can pinto beans, rinsed

2 ounces Bittersweet Chocolate, melted

In a sauce pan heat olive oil, onions, garlic and cook until tender but do not brown. Add toasted spices and add tomatoes, chocolate and beans. Lower temperature and simmer for thirty minutes while meat is resting. 

After thirty minutes, remove cover from meat and pour juices into sauce. Shred meat finely with two forks. Pour sauce into meat and cook an additional 1 to 1 1/2 hours to allow sauce and meat to blend. 

Note:

Bring out the flavor by slow-toasting spices. 

Slowly toasting powdered spices in a dry skillet over low heat before adding them to the chili. 

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