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Garlic Festival Chili

    5 pounds pork loin, 2-inches thick, trimmed of fat
    3 1/2 tablespoons Garli Garni seasoning, divided use (see notes)
    3 onions, sliced 1 inch thick
    1/3 cup vegetable oil, divided use
    1/4 cup all-purpose flour
    1/4 cup paprika
    3 tablespoons chili powder
    1 jalapeño chile, seeded, stemmed and chopped (see notes)
    1 1/2 tablespoons filé powder
    5 cups chicken stock
    2 cups puréed tomatoes
    2 poblano chiles, seeded, stemmed and chopped
    50 cloves medium garlic, peeled


    Prepare coals for grilling. Season pork with 2 tablespoons Garli Garni
    seasoning. Brush pork and onion with some of the vegetable oil. Grill pork
    until brown on outside and rare on inside; grill onions until charred. Allow
    both to cool. Dice pork and onions and set aside.

    Heat remaining vegetable oil in a deep skillet or Dutch oven over medium
    heat until very hot. Reduce heat and whisk in flour until roux is deep brown
    and smells nutty, 8 to 10 minutes. Allow to cool.

    Combine paprika, chili powder, jalapeño and filé powder in a bowl. Bring
    stock, tomatoes, and poblanos to a simmer in a saucepan. Over low heat,
    whisk paprika mixture into roux and cook 5 minutes, stirring constantly.
    Whisk in hot stock 1 cup at a time.

    Add onions and bring to a boil. Add remaining 1½ tablespoons of Garli
    Garni, reduce heat, and simmer for 1 hour, stirring occasionally.

    Meanwhile, blanch garlic in boiling water until tender, 7 to 10 minutes;
    drain. Add garlic to chili and simmer until thickened, about 30 minutes,
    stirring occasionally. Add pork and simmer until cooked through, about 15
    minutes. Serve with rice.

    Makes 6 servings


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