The Chew's Chili Cook-Off Winner: Michael Symon's Pork Shoulder Chili
Recipe: #22731
February 02, 2016
Categories: Chili, Pork Roast, Fathers Day Game/Sports Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, Spicy, more
"A spicy, bean-free chili that's cooked down in beer. After a taste test, The Chew’s guest judges voted for this dish as the winning chili in the cook-off. No beans in this but you can add them if you like."
Original is 8 servings
Ingredients
-
-
-
-
-
-
- TO SERVE
-
-
-
-
Nutritional
- Serving Size: 1 (546.4 g)
- Calories 716.5
- Total Fat - 41.4 g
- Saturated Fat - 14.7 g
- Cholesterol - 203.3 mg
- Sodium - 1913.8 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 2.9 g
- Sugars - 6.9 g
- Protein - 59.9 g
- Calcium - 109.4 mg
- Iron - 4 mg
- Vitamin C - 74.2 mg
- Thiamin - 1.8 mg
Step by Step Method
Step 1
Season pork shoulder with salt and pepper.
Step 2
Add olive oil in a dutch oven, heat until quite hot.
Step 3
Brown the pork well in oil, about 3 minutes per side. Transfer to a plate.
Step 4
Drain some fat and return to medium high heat.
Step 5
Add in bacon. Cook until crisp so fat has rendered.
Step 6
Add chopped onion, bell peppers and the 4 dry spices, cook until veggies are softened, around 5 minutes. Add in garlic, cook a few minutes.
Step 7
Add in tomato paste, cook 2 minutes.
Step 8
Pour in the beer to deglaze the dutch oven.
Step 9
Return pork to the pot with tomatoes (and juice from the can), chipotles, stock and tomato juice. Bring to a simmer. Cook, stirring now and then, for 90 minutes to two hours, or until pork is tender.
Step 10
Adjust seasoning to taste.
Step 11
Garnish serving bowls of chili with sour cream, pickled red onion and lime wedges.
Tips
No special items needed.
0 Reviews
You'll Also Love
