Garlic Festival Chili 95

This hearty Garlic Festival Chili is a showstopper for potlucks and family gatherings. Built on a foundation of six pounds of tender pork butt, it features an impressive sixty cloves of garlic that mellow into a savory, aromatic base rather than biting heat. The secret weapon here is unsweetened chocolate, which adds a luxurious depth and richness that balances the smoky chili powder and cumin. Slow-simmered with dark beer and tomatoes, the meat becomes fork-tender while the flavors meld into a complex, robust sauce. It's a comforting, protein-packed meal that tastes even better the next day, making it perfect for batch cooking and freezing. Serve it hot with sour cream and fresh cilantro for a classic American comfort food experience.

Cooking Method: Baking, Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 1676.4

Description

This hearty Garlic Festival Chili is a showstopper for potlucks and family gatherings. Built on a foundation of six pounds of tender pork butt, it features an impressive sixty cloves of garlic that mellow into a savory, aromatic base rather than biting heat. The secret weapon here is unsweetened chocolate, which adds a luxurious depth and richness that balances the smoky chili powder and cumin. Slow-simmered with dark beer and tomatoes, the meat becomes fork-tender while the flavors meld into a complex, robust sauce. It's a comforting, protein-packed meal that tastes even better the next day, making it perfect for batch cooking and freezing. Serve it hot with sour cream and fresh cilantro for a classic American comfort food experience.

Directions

1
Heat a large Dutch oven over high heat.
2
Brown the pork cubes in batches until crispy and most of the fat has rendered.
3
Remove the browned pork with a slotted spoon and drain in a colander lined with paper towels.
4
Leave 1/4 cup of the drippings in the Dutch oven; refrigerate the remaining fat for later use.
5
Reduce heat to medium-low and add the chopped onions, garlic, and jalapeño peppers to the Dutch oven.
6
Sauté the vegetables until soft, about 10 minutes.
7
Stir in the brown sugar and cook for a few more minutes.
8
Remove from heat and stir in the crushed tomatoes, molasses, and melted chocolate.
9
Stir in the chili powder, cumin, basil, oregano, mustard, coriander, black pepper, ground cloves, and the reserved pork.
10
Cover and refrigerate the mixture overnight.
11
The next day, remove the mixture from the refrigerator and place it over low heat.
12
Retrieve the refrigerated drippings and remove the solidified top layer of fat.
13
Add the bottom liquid layer of the drippings to the chili mixture.
14
Stir in the dark beer, boiling water, cider vinegar (or wine), soy sauce, and salt.
15
Bring the mixture to a boil, stirring frequently.
16
Reduce heat, cover, and simmer, stirring occasionally, until the meat is very tender and flavors have melded, about 1.5 hours.
17
Stir in the habanero sauce to taste.
18
Continue to simmer covered for an additional 30 minutes.
19
Serve hot, garnished with sour cream and fresh cilantro.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1676.4kcal

% Daily Value *
Total Fat 95.5g147%
Saturated Fat 34.1g171%
Cholesterol 544.8mg182%
Sodium 425.1mg18%
Total Carbohydrate 6.5g3%
Dietary Fiber 1.4g6%
Sugars 3.5g
Protein 184.7g370%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, pork, garlic, slow-cooked, comfort-food, american, meal-prep, dinner, spicy, hearty, comforting, garlic-lovers, pork-butt, chocolate-chili, batch-cooking, freezer-friendly, potluck, rich, savory, slow-simmer

Read it online: https://www.chefs-mate.com/recipe/garlic-festival-chili-95/