Parker's Perfect Pigskin Chili recipe
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Ingredients
- 1 (2 1/2 pound) beef roast 4 cups beef stock 2 tablespoons crushed garlic 1 fluid ounce Scotch whiskey (such as Laphroiag®) 2 tablespoons olive oil 1 large onion, diced 2 green bell peppers, diced 2 tablespoons crushed garlic 2 (28 ounce) cans diced tomatoes 1 (14 ounce) can tomato sauce ½ cup beef suet 1 cup New Mexico red chile powder ¼ cup ground cumin, or more to taste ¼ cup dried oregano 2 tablespoons dried basil 6 tablespoons fish sauce 2 tablespoons lime juice 1 fluid ounce Scotch whiskey (such as Laphroiag®) 1 tablespoon honey 2 dashes hot pepper sauce, or more to taste salt and ground black pepper to taste
Nutrition Info
- 179.1 caloriescarbohydrate: 10.5 gcholesterol: 24.4 mgfat: 11.9 gfiber: 3.6 gprotein: 8.4 gsaturatedFat: 4.7 gservingSize: -sodium: 540.2 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Parker's Perfect Pigskin Chili
Directions
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Brown the beef roast in a large Dutch oven or pot over medium heat, about 5 minutes on each side. Cover beef with beef stock, 2 tablespoons garlic, and 1 fluid ounce Scotch whiskey, braise over low heat until beef is tender, 3 to 4 hours.
Heat olive oil in a large pot over medium heat, cook and stir onion, green bell pepper, and 2 tablespoons garlic in the hot oil until lightly browned, 5 to 8 minutes. Add diced tomatoes, tomato sauce, beef suet, chili powder, cumin, oregano, basil, fish sauce, lime juice, 1 fluid ounce Scotch whiskey, and honey to onion mixture. Bring to a boil, reduce heat to low, and simmer for 3 to 4 hours.
Remove beef from braising liquid and shred. Stir braising liquid and shredded beef into tomato mixture, simmer to blend flavors, about 1 more hour. Season with hot sauce, salt, and black pepper.