Two different types of Chili from Chef JJ at SMF

Smokin’ Butt Chili

4lb Smoked Pork Butt
3C Chopped Onion
2T Minced Garlic
Evoo as needed
4-4oz Cans Chopped Green Chilies, Old El paso or 1lb Fresh Green Chilies, roasted, peeled and chopped
12oz Tomato Paste
1/4C Brown Sugar
1/2C Dark Chili Powder…OR… Run for the Border Rub.
2T New Mex Chili Powder or Smoked Paprika
1T Mex Oregano
1T Grnd Cumin
1tsp Grnd Allspice
1tsp Grnd Cinnamon
1tsp Cayenne or to taste, this is Mild.
1tsp Black Pepper
2T Beef Base or Bouillon
2-28oz cans Diced Tomatoes
12oz Favorite Beer

Optional…2-4 14oz cans Beans of choice, drained and rinsed.

This Chili is truly mild. For Actual Smoke add 1 Can Chipotle in Adobo, pureed and/or 3-4tsp’s Cayenne or Crushed Red Pepper flakes for HOT.

Saute onions in evoo until golden add garlic and tomato paste and saute until starting to brown.
Add brn sugar and all spices, saute about 5 minutes to awaken flavors.
Add the Green Chilies,Tomatoes, Beer, Base and Pulled Pork. Bring to a boil, reduce heat and simmer until flavors combine and Chili is reduced to desired thickness.
Add Beans if using and continue to simmer until hot.
Adjust seasoning and Serve.

I would Smoke the Butt to 180*F IT and cube it then let it finish to falling apart in the Chili.

Good stuff enjoy…JJ

Pork Chili Verde

2C Diced Onion
1C DicedTomatillo (3-4)
1/4C Fine Diced Jalapeno
1/4C Fine Diced Garlic
3T Bacon Grease

Saute above until tender and add next 10 ingredients.

4Lbs Smoked Pork Butt, coarse chopped or pulled in 1-2″ chunks.
5lbs Green Chiles, Roasted, Peeled and Chopped
2T Soy Sauce
1T Ground Ancho or Guajillo, or Pascilla or Dark Chili Powder
1T Grnd Cumin
1T Mexican Oregano
1T Grated Piloncillo or Brown Sugar
2tsp Grnd Black Pepper
1tsp Kosher Salt
1tsp Grnd Coriander Seed
1-2C Chicken Stock, or as needed.

1/2C Masa Harina or Fine Corn meal.
Optional: 1 1/2Lb ” C ” Size New or Red Potatoes, halved.

Bring Chili to a boil, reduce heat and simmer 1 hour.
Skim off Grease and reserve 1/4Cup.
Combine Grease with Masa in a small pan over low heat. Stir together, 1-2 minutes to make a Roux.
Gently whisk the Masa Roux into the Chili Verde and stir in well.
Add Potatoes if using.
Simmer an additional hour or until desired thickness.

Serve garnished as desired. Makes about 1 Gallon.

Garnish:
Chopped Cilantro
Chopped Green Onions
Crema or Sour Cream