“Award Winning” SMOKIN’ BUTT² CHILI

Donated By: Paul Kaldunski

7 lbs Smoked Pork Butt

3 lbs home made Spicy Italian Sausage

½ Cup Chile powder, approx 2oz by weight

2 Large Onions, diced

2 Large green bell peppers, diced

1 Head of garlic

8 Chipotle peppers, minced, 7.5oz by weight

1 Tbls Cumin

2 Tbls white pepper

4 Beef bouillon cubes

1 28oz can of diced tomatoes

16 oz smoked heirloom tomato sauce

1 Guinness

½ Cup Crown Royal
2 oz Bittersweet baking chocolate 

Rub the pork butt and smoke on apple wood at 225F for about 12 hours until internal temp is 190F.  Smoke bulk Italian sausage for about 3 hours.  Sauté Onions until translucent, add garlic, sausage and Bell Pepper.  When the sausage is brown add to chili pot.  Add diced tomatoes and pulled pork butt to the pot.  Add the smoked heirloom tomato sauce and minced chipotles.  Add cumin, white pepper, beef bouillon.  Add one bottle of Guinness and a ½ cup of Crown Royal.  Pour yourself a Crown on the rocks and stir your chili.  Add 2 oz of Bittersweet Baking chocolate, stir your chili and pour yourself another Crown…  In a half an hour or when your Crown is empty test the chili for flavor, add salt or heat if necessary.  Pour yourself another Crown and add more of anything if it needs it.  For a sweet twist add ¼ cup of turbinado sugar and molasses’s.

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