if I Had A Pepper” Pork Chili

Name: if I Had A Pepper” Pork Chili
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 10
Cuisine: American
Ingredients: 6 strips Bacon; 454 grams pinto beans; 454 grams pumpkin puree; 1 liters assorted chile peppers, diced (Anaheims, poblanos, New Mexico chiles, jalapenos, serranos, bell peppers, etc. — try using this guide to blend to your preferred spiciness); 2 teaspoons each cumin, cayenne pepper, paprika and chili powder; 5 grams chipotle peppers in adobo sauce, pureed in a blender or food processor; 473 milliliters fresh corn kernels; 1 head garlic, peeled, and half of the cloves minced; 4 larges onions, 2 of them chopped and 2 halved; 3 teaspoons dried Mexican oregano (or substitute regular oregano); 473 milliliters finely chopped fresh peppers for garnish (such as bell peppers, sweet peppers, cherry peppers, etc.); 1 kilograms whole peeled plum tomatoes with juice; 2 kilograms pork shoulder, trimmed of excess fat; 10 servings pork stock to cover shoulder (or substitute chicken, beef or vegetable stock); 10 servings salt and pepper to taste; 237 milliliters strong black coffee

You can never have too many main course recipes, so give if I Had A Pepper” Pork Chili a try. This recipe serves 10. This recipe covers 40% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 431 calories, 36g of protein, and 17g of fat per serving. It is a rather expensive recipe for fans of American food. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up food processor, onions, salt and pepper, and a few other things to make it today. To use up the strong coffee you could follow this main course with the Coffee Coffee Cake as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes.

Ingredients

Servings:

6strips

Bacon 454grams

pinto beans 454grams

pumpkin puree 1liters

assorted chile peppers, diced (Anaheims, poblanos, New Mexico chiles, jalapenos, serranos, bell peppers, etc. — try using this guide to blend to your preferred spiciness)2teaspoons

each cumin, cayenne pepper, paprika and chili powder 5grams

chipotle peppers in adobo sauce, pureed in a blender or food processor 473milliliters

fresh corn kernels 1head

garlic, peeled, and half of the cloves minced 4larges

onions, 2 of them chopped and 2 halved 3teaspoons

dried Mexican oregano (or substitute regular oregano)473milliliters

finely chopped fresh peppers for garnish (such as bell peppers, sweet peppers, cherry peppers, etc.)1kilograms

whole peeled plum tomatoes with juice 2kilograms

pork shoulder, trimmed of excess fat 10servings

pork stock to cover shoulder (or substitute chicken, beef or vegetable stock)10servings

salt and pepper to taste 237milliliters

strong black coffee

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Avinyo Cava Reserva. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 17 dollars per bottle.