It's the end of football season and the perfect time to expand your chili arsenal. You know I like to make it differently every time around, so go ahead and make a big pot of this chili and set out a "chili bar" with all of the traditional accompaniaments like scallions, cheese, sour cream, onions, avocado and tortilla chips. Part of the fun will be letting your guests create their own masterpiece.
Pork and Black-eyed Pea Chili
- 1 dried ancho chili pepper
- ½ jalapeno, diced
- 2 T. chili powder
- ¼ onion, diced
- 1 carrot, peeled and diced
- 1 rib celery, diced
- ¼ lb. ground pork
- ¼ lb. diced pork chop or loin
- 2/3 of a 14.5-oz. can of black-eyed peas
- ½ of a 14.5-oz. can of diced tomatoes
- 1 ½ c. chicken stock
- 2 cloves garlic, minced
Put the ancho pepper in a dry sauce pan. Let it toast for 1-2 minutes, then cover it with the stock. Let it simmer for 10-15 minutes; until it reconstitutes. Remove the stem from the chili pepper and pour it into a blender with the garlic. Puree until smooth.
Put all of the ingredients into a slow cooker along with the puree. Make sure to break up the ground pork with a wooden spoon. Season aggressively with salt and pepper. Cook on low for 8 hours.
Garnish with traditional chili toppings.