"Marriage Chili"
dinner 10/27/2008
scott named this "marriage chili" because we cooked it together and we love it sooooo much...it helps keeps a marriage together. we make this chili very often and this was the first batch of the fall. its based on a chicken chili from emeril. chicken is good, but we both think pork is a little better even. we make a cast iron skillet full of crusty, sweet, fluffy, buttery cornbread to crumble in...and "sprinkle" cheese, usually a mexican blend and a scoop of cold sour cream with lots of fresh cilantro...oh its so beyond chili...it is only right its called marriage chili, i think the word 'sex' should be added to the title somehow, maybe 'sexy marriage chili'...it is really spicy you know...this may be one of my top 5 favorites. and it gets better each day...this recipe gives almost 10 servings...so we get to enjoy it a few days in a row...we don't get sick of it. 
browned pork=yummy
sauteed pancetta, mushrooms, onions and jalepenos
browned pork=yummysauteed pancetta, mushrooms, onions and jalepenos
“Marriage” Chili
2 lbs pork loin/chop, cubed and seasoned with about 1 TBS or so of emeril's essence, just so the meat is evenly seasoned (see recipe below)
Vegi/canola oil
2 oz pancetta, diced and rendered, set aside
1 ½ to 2 onions diced, sautéed onion, set aside (can make 1/2 of this bell pepper if they are available)
2 lbs pork loin/chop, cubed and seasoned with about 1 TBS or so of emeril's essence, just so the meat is evenly seasoned (see recipe below)
Vegi/canola oil
2 oz pancetta, diced and rendered, set aside
1 ½ to 2 onions diced, sautéed onion, set aside (can make 1/2 of this bell pepper if they are available)
1lb sauteed chopped mushrooms
4 tbs diced jalapenos (brown or warm a bit by adding to the sautéed onion)
4 tbs diced jalapenos (brown or warm a bit by adding to the sautéed onion)
2 cups chix stock
1 28 oz can diced tomatoes
1 small can tomato paste
5 small cobs corn on the cob, cut off (about 2 cups)
½ cup chopped fresh herb (cilantro, basil, parsley or combo)
2 bay leaves
2 tbs minced garlic
4 tsp cumin
2 tsp salt
1 tsp cayenne (less if you are afraid of heat...which we are not)
Mix all the above to add to the chili together
(This is for a full batch of Essence, you will NOT use all of this on this batch of chili: 2/1/2 tbs paprika, 2 tbs salt, 2 tbs garlic powder, 1 tbs black pepper, 1 tbs onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme.)
Brown pork in oil and pancetta fat, remove or push aside and add tomato paste, frying the paste for a few min. till it carmelizes a bit, add spices and fry a little too
Add sautéed onion, crisped pancetta, jalapenos, canned tomatoes, corn, and let simmer, stirring and letting reduce a bit, then add chix stock and fresh herbs, stir and turn on a low setting with lid on. Let simmer at least 30 min or longer (or put in a low oven for 1-2 hours)
Serve with more fresh chopped herb, cheese of your choice, sour-cream, chips, but definitely cornbread…also add freshly cooked beans if you are a bean lover...which i am...& FRITOS! HELLO!!!!
1 28 oz can diced tomatoes
1 small can tomato paste
5 small cobs corn on the cob, cut off (about 2 cups)
½ cup chopped fresh herb (cilantro, basil, parsley or combo)
2 bay leaves
2 tbs minced garlic
4 tsp cumin
2 tsp salt
1 tsp cayenne (less if you are afraid of heat...which we are not)
Mix all the above to add to the chili together
(This is for a full batch of Essence, you will NOT use all of this on this batch of chili: 2/1/2 tbs paprika, 2 tbs salt, 2 tbs garlic powder, 1 tbs black pepper, 1 tbs onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme.)
Brown pork in oil and pancetta fat, remove or push aside and add tomato paste, frying the paste for a few min. till it carmelizes a bit, add spices and fry a little too
Add sautéed onion, crisped pancetta, jalapenos, canned tomatoes, corn, and let simmer, stirring and letting reduce a bit, then add chix stock and fresh herbs, stir and turn on a low setting with lid on. Let simmer at least 30 min or longer (or put in a low oven for 1-2 hours)
Serve with more fresh chopped herb, cheese of your choice, sour-cream, chips, but definitely cornbread…also add freshly cooked beans if you are a bean lover...which i am...& FRITOS! HELLO!!!!
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