MC's Jailhouse Chilli
Discussion
(Mrs Doc has had a taste likes it too)
(It may have ruined it though)Wadeski said:
I love chilli. I've tried tons of recipes but my favorite has no beef, no beans, and no tomatoes.
Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
Nice to have an authentic recipe, so your average camp kitchen would carry, limes, sour cream, cilantro, white wine vinegar, red wine, peanut oil, beer (for cooking not drinking) jack cheese, 2 different types of onion?Why? Because in Mexico and old Texas, beans would always be served on the side (refritos) and tomatoes would be your salsa. Beef is certainly a cowboy thing, but on the move cured pork would be what was carried.
So the chilli recipe I ended up making again and again was:
4 tablespoons peanut oil
2 pounds pork butt, cut into 1/4 -inch cubes
5 large yellow onions, diced small
2 tablespoons minced garlic
6 bottles beer
4 tablespoons chili powder
4 tablespoons ground cumin
2 tablespoons dried oregano
1 teaspoon cinnamon
1/2 cup red wine
1/4 cup white vinegar
2 to 4 tablespoons fresh green or red jalapeno chili peppers
For the garnishes:
1 cup sour cream
1/2 cup chopped cilantro
1/2 pound Jack cheese, shredded
1/2 onion, diced small
6 lime halves
cook it like chilli, but slow simmer uncovered for at least 3 hrs for it to be really good.
I'm sure it's tasty though
Op here 
I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
I've developed the original recipe, too much of a meat feast for me.
I use a bulb or two of garlic, peeled not crushed or chopped, I like the meat to retain some texture so don't cook it too long, 1.30 is fine let it cool overnight then add mixed beans, frozen sweetcorn, fresh tomatoes and frozen corriander, warm through and adjust seasoning. I aim for approx 50/50 meat/non meat.
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