Big Rod's Dark and Smokey Chocolate Chili
- 3 lbs. Pork loin rough cut into 1/2" chunks.
- 1/2 cup flour
- 1/2 cup extra virgin olive oil
- Two large sweet onions thin sliced
- Two large roasted red peppers peeled and chopped
- Two large dried Ancho chilies stemmed and seeded soaked in hot water to cover for at least two hours. Throw the chilies and the soaking liquid in a blender and process smooth.
- Two jalapeno peppers stemmed, seeded and finely chopped
- 3 ounces dark unsweetened chocolate
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 2 tablespoons chili powder
- Plenty of Essence
- 6 large cloves rough chopped garlic
- four cups good beef or veal stock brought to a simmer on the stove while you cook the rest.
- Salt and Pepper
In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized. Throw in the garlic and the spices then cook for another couple of min. set off the heat.
Season the pork with salt, fresh ground pepper and plenty of essence. dredge the seasoned pork in the flour.
Set the pot back on the flame. When it reaches full heat, throw in the coated pork with all the flour.
Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux. add the chocolate and stir until it melts.
Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
Adjust seasoning (will need salt).
Simmer until the pork is very tender and the Smokey gravy is thick and silky.
Serve over lots of rice with hot fresh tortillas and good Mexican beer
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A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Rod Thomasson of Colby, KS, for FoodTV.com's Chocolate Championship Cook-Off