Adobo Chili

Here we are, the wind has lifted the leaves from the trees, and we can see our neighbors again through the fence of sticks and twigs. The chill in the air calls for soup, comfort food, spices, and pots simmering on the stove. 

Ingredients

1 pound pork belly
1 pound tough, fatty meat (leg of lamb, brisket, or flank steak)
2 red onions, chopped
4 cloves garlic, crushed
3 jalapeños, halved and then sliced - keep the seeds in if you wish (we do)
1/2 pound mushrooms, sliced
1 tsp cumin
1 tsp coriander
1/2 tsp smoked paprika
1/2 tsp chipotle powder
1 tsp black pepper
3 limes, juiced
28 oz can fire roasted tomatoes and juice - Chop the whole tomatoes if necessary.
Adobo sauce from one can of chipotle chiles, 4 or so chipotles, chopped
2 cups chicken broth
Liquid Smoke - Use this at the end if desired. Just a few drops will do. Sometimes we omit this if the we're adding things like lamb bacon or something that is already bring a lot of smoke to the party. 

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​Instructions

1. Salt and brown meat in batches. Set aside. 
2. ​Saute the onions, jalapenos, and chipotle chiles.
3. Then, add the garlic and let cook for 30 seconds.
4. Then, add the spices and stir for 30 seconds.
5. Next, throw in the tomatoes, adobo sauce, and lime juice. Cook for 5 minutes.
6. Add the meat back into the pot, and mix well.
7. Add chicken broth, and cook until the meat is tender, about 20 minutes or so. 
8. Turn off heat, toss in cilantro, and serve with lime wedges, sour cream, and cheddar. 

When I think of chili, this is the only thing that comes to mind. The meat we use always varies depending on what is in the freezer at the time. We try to use high-fat cuts that add that extra yummy-factor that only fat can.