This hearty Spicy Garlic Chili transforms boneless pork butt into a tender, flavor-packed meal. The secret lies in the unique blend of dark beer, unsweetened chocolate, and molasses, which add depth and richness to the spicy tomato base. Packed with garlic, cumin, and coriander, this dish offers a complex balance of savory, sweet, and fiery heat. It&# 226;ÂÂs perfect for cozy family dinners or potlucks where bold flavors are celebrated. The slow cooking process ensures the pork becomes fork-tender, absorbing the aromatic spices for a truly satisfying experience.
Spicy Garlic Chili
Description
This hearty Spicy Garlic Chili transforms boneless pork butt into a tender, flavor-packed meal. The secret lies in the unique blend of dark beer, unsweetened chocolate, and molasses, which add depth and richness to the spicy tomato base. Packed with garlic, cumin, and coriander, this dish offers a complex balance of savory, sweet, and fiery heat. It’s perfect for cozy family dinners or potlucks where bold flavors are celebrated. The slow cooking process ensures the pork becomes fork-tender, absorbing the aromatic spices for a truly satisfying experience.Ingredients
Directions
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Heat a large pot or Dutch oven over medium-high heat. Add the cubed boneless pork butt in batches and brown on all sides, about 5-7 minutes per batch. Remove pork and set aside.
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In the same pot, add the chopped yellow onions and sauté until softened and translucent, about 5 minutes. Add the chopped garlic and jalapeno peppers, cooking for another 1-2 minutes until fragrant.
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Stir in the chili powder, cumin, dried basil, oregano, dry mustard, ground coriander, black pepper, ground cloves, and dark brown sugar. Cook for 1 minute to toast the spices.
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Return the browned pork to the pot. Pour in the dark beer, crushed tomatoes with juice, molasses, soy sauce, and dry red wine (or cider vinegar). Scrape up any browned bits from the bottom of the pot.
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Add the boiling water and bring the mixture to a boil. Stir in the melted unsweetened chocolate until fully dissolved.
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Reduce heat to low, cover, and simmer gently for 2 to 2.5 hours, or until the pork is tender and the flavors have melded. Stir occasionally to prevent sticking.
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Taste and adjust seasoning with salt and habanero pepper sauce according to your preferred heat level. Simmer uncovered for an additional 15-20 minutes if a thicker consistency is desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1648.0kcal
- % Daily Value *
- Total Fat 95.3g147%
- Saturated Fat 34.0g170%
- Cholesterol 544.8mg182%
- Sodium 422.2mg18%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 183.9g368%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Let the chili cool completely before transferring to airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. The flavors often improve after a day or two.
Substitutions: If you prefer a less spicy version, remove the seeds from the jalapenos and reduce the amount of habanero pepper sauce. You can substitute the dark beer with beef broth for an alcohol-free version.
Tip: For extra richness, serve with a dollop of sour cream, chopped cilantro, or shredded cheese. This chili pairs well with cornbread, rice, or crusty bread for soaking up the sauce.
Safety: When handling habanero peppers, wear gloves to avoid skin irritation. Avoid touching your face or eyes while chopping.
