Smokehouse Chili - Barbecuebible.com
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Ingredients
- 2 pounds smoked brisket
- 2 pounds smoked pork shoulder or more brisket
- 1 tablespoon extra virgin olive oil
- 2 strips artisanal bacon, cut crosswise into 1/4-inch slivers
- 1 large onion, finely chopped
- 2 poblano chiles, finely chopped
- 2 cloves garlic, minced
- 1/3 cup pure chili powder
- 2 teaspoons ground cumin, or more to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 2 15-ounce cans pinto beans (preferably organic and low-sodium), drained, rinsed in a colander, and drained again
- 2 15-ounce cans black beans (preferably organic and low-sodium), drained, rinsed in a colander, and drained again
- 1 bottle beer (light or dark—your choice)
- 1 8-ounce can tomato sauce (preferably organic)
- 2 quarts low-sodium beef or chicken stock
- 1 tablespoon Tabasco (or other hot sauce), or to taste
- 2 ounces bittersweet chocolate, rough chopped
- Sea salt and freshly ground black pepper
- Your choice of accompaniments, such as diced jalapeños, grated cheese, diced onions or scallions, sliced black olives, sour cream, etc.
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