Smokey Pork Chili
Author note: Remember to remove the pork from the fridge about 30 to 45 minutes grilling.
2 tablespoons canola oil, and more for grilling
3 pounds pork shoulder, cut into three even portions
2 green bell peppers, halved and seeded
1 onion, halved
3 garlic cloves, chopped
1 12 ounce bottle lager beer
1 28 ounce can crushed tomatoes
1/2 cup chili water (see recipe below)
1 cup water
1 1/2 tablespoon cumin
1 tablespoon chili powder
1/2 tablespoon kosher salt
1 teaspoon granulated garlic
1/2 teaspoon allspice
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon pepper
2 bay leaves
1 teaspoon red wine vinegar
lime wedges, for topping
sour cream, for topping
cilantro, for topping
- Lightly coat the meat and vegetables with canola oil.
- Bring the grill to high heat, approximately 450-500 degrees. Add smoking chips or a small piece of smoking wood to the grill. Once the wood has started to smoke, sear the pork, onions and bell peppers for five minutes per side, for a total of 10 minutes. Let cool.
- Chop the grilled vegetables into bite sized chunks. Cut the pork into 1 inch cubes.
- Heat 2 tablespoons of canola oil in large dutch oven over medium heat. Add the onions, bell peppers and garlic. Cook for 10 minutes, stirring occasionally.
- Add the beer and deglaze any browned bits stuck to the pan and bring to a boil.
- Add the crushed tomatoes, chili water, water, herbs, spices and grilled pork into the dutch oven. Bring to a boil and reduce to a simmer. Cook for 2 1/2 hours, stirring occasionally. Add the vinegar with 15 minutes remaining.
- Serve warm with favorite toppings.
4 dried peppers (I prefer ancho and chipotle)
3 cups boiling water
- Pour the boiling water over the peppers and let hydrate for 20 minutes.
- Remove any stems from the peppers.
- Pour the water and peppers into a blender and puree. Strain the pureed peppers from the water.
- With a wooden spoon, press out the water from the pureed peppers. Set the peppers aside and use the water as needed.