Texas Chili - joe-possum/recipes GitHub Wiki

Ingredients

• 5 ancho peppers
• 5 guajillo peppers
• 3 pasilla peppers
• 3 arbol peppers
• 2.5 pounds pork tenderloin cut into bite-sized cubes
• 2 teaspoons cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 onion chopped
• 5 jalapeño peppers chopped
• 5 serrano peppers chopped (optional for extra heat – use extra jalapenos for milder)
• 4 cloves garlic chopped
• Pecan Porter
• 2 tablespoons masa harina corn flour, for thickening, if desired
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce

For serving

• Chopped onion
• spicy chili flakes
• freshly chopped cilantro
• lime wedges
• crema agria Fritos or tortilla chips, whatever else you desire

Instructions

• Lightly toast dried peppers in a dry pan about a minute or 2 per side. Peppers will become puffy.
• Remove the stems and pour out the seeds.
• Soak the peppers in hot water for 20 minutes, or until they are nice and soft.

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• Chop onions and fresh peppers
• Saute with remaining olive oil. Cook them down about 5 minutes.
• Add the garlic. Cook another minute.
• Place in Instant Pot

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• Chop tenderloin in to 1/2" chunks, coat with cumin, salt and pepper. Chunks should be well coated.
• Heat 1 tablespoon oil in a large pot and add the seasoned tenderloin. Cook 6-7 minutes, searing the chunks all over.
• Add to Instant Pot

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• Blend soaked dried peppers in food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth.
• Add to Instant Pot, rinse with beer.
• Add honey, Worcestershire, and masa.
• Slow Cook for several hours

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