The Smackdown
Sunday, February 14, 2010 at 10:30AM Later this month, I have to spend the weekend in Virginia for work instead of flying back home to Chicago. The team is taking the opportunity to have a chili competition, because if we have to go another day of hush puppies and green beans cooked past the point of recognition with no reprieve, we may go insane, or at least moreso. I've done chili before, but realized it's been over a year, and I may be rusty.
When creating most dishes, I think of what my mom does so I have a foundation. She mixes ground pork and beef, which I don't necessarily agree with executing, but think they should be married here, just as they would for meatloaf or meatballs. Could use trotter gear, but I feel like the finer points of the product would be lost in the chili's heat.
The other option I have is to use pork stock. Chili is often made with water, vegetable or chicken stock--I'm guilty of doing so in the past, but not anymore. Making pork stock at home is simple, therapeutic bliss that ends with a wonderful product.
;)
To begin, dry roast pork neck bones on a baking sheet with roughly chopped carrots, onions, and leeks at 425 Dg for at least half an hour, at which point the necks should be darkly browned. It's difficult to overdo this often overlooked step--the darker the better, sans carbon.
After roasting, dump all of the roasted goods into a pot and cover with water. Simmer for hours, until a desired potency is achieved. I'm going to advise against skimming fat off the top during this process, because those lipids are delicious.
Make an effort not to salt or season the stock at all. I know it's tough, but the pork will be fine on its own. Without salt, the liquid could be reduced down to a delectable porky syrup or sauce for plating. Try reducing a quart down to a half cup--it's amazing. Also, seasoning the stock with herbs will make the stock less versatile. For example, adding rosemary and thyme would make a delicious stock, but then the stock could no longer be used for pho, as those flavors don't belong in the dish. Flavor the stock when it's actually going to be used.
With the above pork stock in hand, anything is possible--or at least the best chili in South Hill. Just need coarsely ground beef, onion, poblano, hominy, okra, dark kidney beans, crushed tomatoes, ground chilis, and Cheez-Its as an optional garnish. Game, set, match.
;)
Reader Comments (11)
I am going to make this! My chili is good, but this version sounds delectable.
Stash, this recipe does look really good, though I don't know if I would call it chili. I'm from too far north to let things like okra and hominy in my chili (just as I won't eat a hot dog with ketchup), but if I consider this dish "southern bean gumbo" I can then make it. Also, I compliment you on providing how to make pork stock. As much as I've cooked, I've never once made pork stock--or even thought about how to use it! This will be an adventure.
Made this killer chili yesterday. You are right, my friend. Even more killer today. Put some of my own touches into it, but kept pretty close to the recipe. Also, I forgot that my chili powder is Chili 9000 from Penzey's. Slow heat in the beginning, it really builds in intensity. That is one hot bowl of chili, let me tell ya! Woo-hoo!
Chuck--It isn't very traditional, regardless of the region you're from. True chili is only meat and chiles--arguably beans depending on where you're from. Probably more of a stew than gumbo.
Tatiana--glad you enjoyed! Coriander was a good touch.
Thanks for including the Cheez-Its as a topping, though im not sure it should be considered optional.. love this chili.. leave south hill and start driving for northern va instead of southern va
Stash, I concede. I made it tonight. It really is chili! I don't have any Cheez-Its, I'm thinking of serving it to guests with crunchy Cheetos as a topping instead. Why not?
Wow sounds great thats the first recipe fo rpork stock I;ve seen. I like that you leave it unseasoned to keep it versatile.
Next time you make this let me know and I'll drive in from Woodstock for dinner (haha)
Cheez-Its and hot sauce--takes me back.
Chuck, I think Cheetos would definitely surprise your guests and leave a memorable impression.
Brad, making stock is pretty easy once you're past the time commitment. If you can't get the bones, ham hocks and cheap bone-in cuts work great. Using the water from boiling ham, ham stock, is another good cooking liquid, especially for split pea soup.
bring it on youngster - you have met your match and we'll let the crew decide :)
Chili is a skill, stock is good, but not chicken, beef is important...
Spice, meats, and seasonings are important...no beans....Chili queens of San Antonio did not use such things, that came from western domination of the 'old west'...
tomatoes, seasonings, and tagine methods of slow cooking in clay pots over fire...
skill at the stove, seasonings and taste... Canary Island slaves are the inventors of this dish...
I miss you too Stash...I will be back in June, so hope we can get together, I know now you only do weekends, so will do!
You are such a creative creature...love the 'trotter' point of view...he is a tough chef!
My outlook is down, so I am hoping this goes through!
NO BEANS!!! Or you cannot get into a chili cookoff with them...
Will be making this tomorrow with some amendments. Decided to use lamb. Seems That it would be delicious to me, but time will tell. Excited!