5 Bean Pork Chili
This delicious recipe was served for Winter Wineland at Mill Creek Vineyards, January 19 & 20, 2008. It was created by Ken Rochioli of K R Catering.
The yield for these measurements, is one gallon. In addition to Merlot this recipe pairs nicely with Syrah.
Ingredients:
Skillet ingredients:
4 TBS Bacon Grease
3 pounds Pork Butt, cubed
1 pound Italian Sausage
1 pound pork chorizo
1 large onion, diced
3 cups celery, diced
1 bell pepper, roased, peeled and chopped
1 tsp black pepper
1 tsp nutmeg
1 tsp rubbed sage
1 tsp chickenbase
3 TBS chili power
3 TBS fresh garlic, chopped
Deglaze skillet with about 4 TBS Mill Creek Cabernet Sauvignon and 4 TBS whiskey
Stockpot ingredients:
1 bottle beer
2 14oz cans of diced tomatoes
1 14 oz can of white beans
1 14 oz can of black beans
1 14 oz can of kidney beans
1 14 oz can of pinquito beans
1 14 oz can of pinto beans
2 cups semi sweet chocolate
Directions:
Split the "skillet ingredients" between TWO 16' cast iron skillets. After everything is well cooked, deglaze the skillet with the wine and the whiskey.
Empty the skillet ingredients into the stockpot and add the "stockpot" ingredients.
Allow everything to simmer on very low heat for two hours. Season to your taste and enjoy!
