Include in Print View:

Spicy Garlic Chill

Spicy Garlic Chill recipe image
This Spicy Garlic Chili is a bold, hearty dish that transforms tough cuts of pork into tender, fall-apart morsels. The secret lies in the deep, complex flavor profile built from a foundation of roasted garlic, dark beer, and a hint of unsweetened chocolate. Slow simmering allows the spices&# 226;€”cumin, chili powder, and oregano—to meld with the molasses and soy sauce, creating a sauce that is both savory and subtly sweet. The heat from jalapenos and habanero sauce provides a lingering kick that balances the richness of the pork. Perfect for weekend gatherings, potlucks, or a cozy night in, this chili improves with age as the flavors deepen. Serve it hot with crusty bread or over rice for a truly satisfying meal that warms the soul.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1648.0
Description
This Spicy Garlic Chili is a bold, hearty dish that transforms tough cuts of pork into tender, fall-apart morsels. The secret lies in the deep, complex flavor profile built from a foundation of roasted garlic, dark beer, and a hint of unsweetened chocolate. Slow simmering allows the spices—cumin, chili powder, and oregano—to meld with the molasses and soy sauce, creating a sauce that is both savory and subtly sweet. The heat from jalapenos and habanero sauce provides a lingering kick that balances the richness of the pork. Perfect for weekend gatherings, potlucks, or a cozy night in, this chili improves with age as the flavors deepen. Serve it hot with crusty bread or over rice for a truly satisfying meal that warms the soul.
Ingredients
  • 6 pound Boneless pork butt; cut into 2-inch cubes
  • 2 Yellow onions; peeled and chopped
  • 60 cl Garlic; chopped
  • 1/2 c Fresh Jalapeno peppers; finely chopped (with seeds)
  • 1 tb Dark brown sugar
  • 1 cn (28-oz) Tomatoes; crushed with juice
  • 1/4 c Molasses
  • 2 oz Unsweetened chocolate; melted
  • 3/4 c Chili powder
  • 1/4 c Cumin
  • 1 tb Dried basil leaves
  • 1 tb + 2 ts Dried oregano
  • 2 ts Dry mustard
  • 1 ts Ground coriander
  • 1 ts Freshly ground black pepper
  • 1/2 ts Ground cloves
  • 24 oz Dark beer
  • 3 c Boiling water
  • 1/4 c Dry red wine or Cider vinegar
  • 3 tb Soy sauce
  • 1 tb + 2 ts Salt
  • 1/4 c Habanero pepper sauce; or to taste
Directions
  1. 1
    In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of oil over medium-high heat.
  2. 2
    Add the cubed pork butt and brown on all sides, working in batches if necessary to avoid overcrowding. Remove pork and set aside.
  3. 3
    Reduce heat to medium. Add the chopped onions and garlic to the pot, sautéing until softened and fragrant, about 5-7 minutes.
  4. 4
    Stir in the jalapeno peppers, brown sugar, chili powder, cumin, basil, oregano, dry mustard, coriander, black pepper, ground cloves, and salt. Cook for 1 minute to toast the spices.
  5. 5
    Return the browned pork to the pot. Pour in the dark beer, crushed tomatoes, molasses, soy sauce, and red wine (or vinegar).
  6. 6
    Add the boiling water and stir in the melted unsweetened chocolate until fully dissolved.
  7. 7
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the pork is tender and falling apart.
  8. 8
    Stir in the habanero pepper sauce to taste, adjusting for desired heat level. Simmer uncovered for an additional 15-20 minutes to thicken the sauce.
  9. 9
    Taste and adjust seasoning with more salt or pepper if needed. Serve hot.

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: This chili keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Let cool completely before freezing.

Substitutions: If you cannot find dark beer, you can substitute with beef broth and a tablespoon of Worcestershire sauce. For a vegetarian version, replace the pork with a mix of kidney beans and lentils, and use vegetable broth.

Heat Adjustment: Habanero sauce is extremely potent. Start with a teaspoon and add gradually. Remember that the heat will intensify as the chili sits.

Cooking Tip: For deeper flavor, you can sear the pork at a higher temperature than usual. The chocolate should be unsweetened baking chocolate, not chocolate chips, to avoid unwanted sweetness and waxy texture.

Keywords: chili, pork, spicy, garlic, slow-cooked, chocolate, beer, hearty, main-dish, cumin, jalapeno, molasses, comfort-food, stew, international
Read it online: https://www.chefs-mate.com/recipe/spicy-garlic-chill/