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1
Cut bacon into 2 inch pieces.
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2
Add to large stock pot and place over high heat.
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3
Cook bacon until crisp.
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4
Remove bacon from pot, leaving bacon grease, and set aside.
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5
Never fry bacon in the nude, even if using large stock pot.
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6
In a separate skillet, saute mushrooms in butter and brandy until done.
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7
If you're feeling brave or preparing in front of a crowd, add brandy to sauteed mushrooms, light with fire, and continue to saute until brandy burns off or fire department is called.
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8
Tie back long hair and protect eyebrows.
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9
Set mushrooms in butter aside.
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10
Pour oil into stockpot and place over high heat.
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11
Season the pork with salt and pepper and brown it in batches.
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12
Remove and drain the browned pork, and set aside, leaving oil in stockpot.
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13
Add the onion, garlic, bell peppers to the stock pot.
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14
Season with the brown sugar, chili powder, cumin, rosemary, salt, pepper and cilantro.
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15
Cook over medium heat for 10 minutes, or until the onion is soft.
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16
Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon, and bouillon.
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17
Stir well until bouillon is dissolved.
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18
Add the beans, stir well, and cover stockpot.
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19
Bring up to a simmer and then reduce heat to low.
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20
Let simmer, uncovered, for 2 to 3 hours, until the pork is tender and falls apart easily.
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21
Add the mushrooms to the stock pot as the chili finishes cooking.
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22
Salt to taste.
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23
When serving, garnish with sour cream sprinkled with finely chopped peppers.
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24
Serve with side bowls of sour cream, sliced jalapenos, shredded cheddar, and crackers.
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25
The only heat in this chili comes from the chili powder, so it is a sweet, mild chili.
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26
If you prefer spicy, add veined and seeded jalapenos to the stock pot when cooking the onions and peppers.
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27
You can also add cayenne pepper to the seasonings.
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28
I prefer the chili mild so you'll need to experiment with amounts of jalapenos and cayenne to add.
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29
I like to garnish the chili with a mix of red, yellow, and orange bell peppers.
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30
Instead of buying 3 separate peppers, I buy a large bag of mixed mini bell peppers.
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31
They take a little longer to chop, but the extras, eaten whole, make a great snack while cooking.
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32
I like to use Guinness with this recipe because I like Guinness and it gives me an excuse to buy a six pack.
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33
Since the recipe only calls for one, that leaves five to drink as I cook.
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34
Any stout or porter will work.
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35
WARNING!
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36
Make sure you haven't finished all five before attempting to flambe mushrooms.
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37
You can use either bourbon or scotch.
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38
The measurements listed are approximate.
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39
Scotch gives the chili a slight peaty, smoky flavor.
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40
However, depending on the scotch, it can become overpowering, so add slowly and taste as you go.
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41
I used a triple peat scotch once and the chili tasted like a Scotsman's armpit, so beware.
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42
The chili is great right out of the pot, but it's even better after sitting overnight to marry the flavors.
