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Hog Neck Chili
Nb persons: 6
Yield:
Preparation time:
Total time: 5 hours
Source: Ray Fair
| 1 pound | boneless beef chuck |
| 1 pound | boneless pork shoulder |
| 1 pound | boneless beef bottom round |
| 2 tablespoons | vegetable oil |
| 8 cloves | garlic, finely minced |
| 2 | onions, coarsely chopped |
| 1/4 cup | bourbon |
| 4 | dried ancho chili peppers, stems & seeds discarded |
| 1 bottle (12 ounces) | ale |
| 2 cans (28 ounces each) | Italian plum tomatoes, drained and coarsely chopped |
| 1 cup | dry red wine |
| 1 | red bell pepper, stemmed, seeded and finely chopped |
| 4 | white mushrooms, cleaned, trimmed and finely chopped. |
| 1/3 cup | pitted ripe olives, finely chopped |
| 1 tablespoon | ground cumin, add more, if desired |
| 1 tablespoon | dried oregano, add more, if desired |
| salt & freshly ground pepper, to taste | |
| 1 | serrano chili pepper, stem & seeds discarded |
| 1 can (4 ounces) | chopped jalapeno chili peppers |
| 3 cups | rice, cooked, or pinto beans, for serving |
1. Trim and reserve the fat from all the meat. Cut the meat into 1/2-inch cubes and set aside. Cut the reserved fat into 1-inch pieces and place in a large heavy pot. Cook over low heat to render the fat, 15 to 20 minutes. Once the fat is rendered, remove the solids from the pot with a slotted spoon and discard them.
2. Place the oil in the pot and heat over medium heat. Add the garlic and onions, and cook, stirring often, until lightly browned, about 5 minutes. Add all of the reserved meat and the bourbon. Simmer uncovered, stirring occasionally, for 1 hour.
3. While the meat is simmering, prepare the ancho chiles: Place the chile peppers and the ale in a small saucepan and bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 30 minutes.
4. Strain the ale into the meat. Place the ancho chile peppers in a blender or food processor and process until completely smooth. Stir the puree, the chopped tomatoes, and the red wine into the meat mixture. All the remaining ingredients (except for the rice) and stir well.
5. Simmer the chili uncovered, over low heat, stirring occasionally, until the flavors are well blended, 2 hours.Serve hot, over rice or pinto beans.
*** Best if made ahead & refrigerated overnight. Reheat on stove top before serving.
“This robust beef and pork chili is based on Raymond Fair’s blue ribbon winner of the early 1990’s Washington State Chili Championship. Three kinds of chilis impart both heat and distinctive flavor and the whole concoction, complete with a shot of bourbon, cooks into a mysterious savory complexity. It’s easy to see why this “bowl of red” walked home with the prize.” - Sheila Lukins
Here’s my original Washington State Chili Championship recipe as published in Sheila Lukins USA Cookbook, Workman Publishing, New York, 1997. I even quote her intro since she says such nice things about it, even though she has the date wrong - it was actually the early 1980’s. I highly recommend the cookbook.
- Ray (Kid Cuisinart) Fair
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