WINE & FOOD AFFAIR RECIPES

Main Dish

Pork Butt Chili

Starlite Vineyards

5511 Hwy 128
Geyserville, CA 95441
starlitevineyards.com

The hardest part about this recipe is the name. It just doesn’t have the glamour one wants in their house specialty. But (no pun intended) this is one of my signature dishes and I have made it for years because it is a do-ahead make-a-lot dish. Freeze it in individual or family-sized containers which can be thawed on-demand on nights when you don’t have as much time to make something fancy.

Ingredients:
  • 6-8 pounds Pork Butt Roasted
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Crushed Black Pepper
  • 2 each Large Yellow Onions
  • 6 cloves Garlic
  • 2 tablespoons Kosher Salt
  • 4 tablespoons Olive Oil
  • 28 ounces Tomato Puree
  • 28 ounces Crushed Tomato
  • 3 cups Water
  • 15 ounces Red Kidney Beans
  • 15 ounces Pinto Beans
  • 15 ounces Black Beans
  • 1 tablespoon Chili Powder
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Cumin
  • 1 teaspoon Chiptle or Cayenne Pepper
Section Directions:
Roasting the Pork:

One day before making the chili – roast the pork.

Preheat the oven to 325 degrees.

You can use a boneless pork butt, or bone-in pork butt, or a pork shoulder for this recipe. 

Coat the pork with the seasoning. Place the pork into a Dutch oven, put the cover on, and put it into the oven for 3 ½ to 4 hours, depending on the weight of the meat – larger will cook longer.

Once out of the oven, lift the cover and place it back on the Dutch oven ajar – so some heat can escape. Allow the meat to cool completely and then refrigerate

Assembling the chili:
Preheat the oven to 325 degrees.

Cut the meat into 1-inch cubes, trimming any vascular tissue, membranes, and excess fat. Do a rough chop on the onion so there is some texture of the onion in your finished chili.

Mince the garlic.

Place the Dutch oven onto the stovetop, and heat over medium heat. Then add the chopped onion, minced garlic, olive oil, and salt.

Stir the onion mixture occasionally, over medium heat, until the onions are translucent and just begging to brown a bit.

Add the tomato, beans, and seasoning. Stir to mix.

Add the cubed pork. Stir the meat into the tomato and bean mixture gently, only to coat and distribute.

Place the chili into a 325-degree oven for two hours.