When life gives Coach Loli a nice fatty pork butt, she makes some killer chili.
Our ritual: Trim the fat off the pork butt, render the fat in the pot, remove and season the cracklins for chef’s snacks. Cube the pork butt as you render the fat. Brown the cubed pork butt in the rendered fat. Eat a cracklin. You may have to brown in batches to keep things browning instead of swimming in their own juices. Eat another cracklin. Once all the pork is browned (yum, cracklins), return the pork to the pot along with the chili seasoning (recipe below) and a diced onion. Eat a cracklin. Simmer the chili as you eat some more – oh, they’re gone….
On this night, Coach Loli wanted a simple bowl of Chili garnished with cilantro and onion.
Mr. Coach, on the other hand, decided on Chili Mac. Once again the Konjac noodles (in the form of Rigatoni) came in handy with some nice freshly grated cheddar (have we told you NEVER to buy pre shredded cheese? We just did) and some diced Jalapeno and onion.
Killer Chili Seasoning
- 1 Tablespoon Chile Powder (the powder of a dried chile pepper of your choice)
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 1/2 Teaspoons Paprika
- 1 1/2 Teaspoons Oregano
- 2 Teaspons Ground Cumin
- Combine ingredients and use in your favorite chili recipe!