Hearty Winter Chili | Recipes | Kalamazoo Outdoor Gourmet

Ingredients

• 2 pounds pork belly, cut into squares roughly 4" x 4"
• 4 tablespoons Not-So-Basic Barbecue Rub
• About 3 cups wood chips, soaked for at least 1 hour (I use maple)
• 1 tablespoon canola oil
• 3 to 3 1/2 pounds beef tri-tip, cut into 1/4" cubes
• 1 12-ounce bottle of brown ale (I use Bell’s Best Brown Ale)
• 2 pounds Roma tomatoes, roughly chopped
• 1 teaspoon cumin
• 4 chipotle peppers (canned, in adobo sauce), finely chopped
• 2 tablespoons adobo sauce
• 2 fresh jalapenos, finely chopped
• 1/2 large red onion, diced
• 16 ounces frozen corn kernels, thawed
• 2 15-ounce cans of chili bean mix (pinto, kidney and black), rinsed and drained
• 6 to 12 ounces tomato paste
• Sour cream, shredded cheese and sliced green onions for serving