Music City Bowl Chili by Andrew Rodriquez

November 22, 2019

Chef Andrew Rodriquez of Holston House makes a mean pork-based chili.

Ingredients

2 poundscarrots, diced

2 poundsonions, diced

2 poundscelery, diced

5 poundspork shoulder

3 quartspork stock

2 poundsbacon, chopped

15cloves of garlic, minced

2vidalia onions, chopped

2green peppers, chopped

2red peppers, chopped

3 cupstomato paste

2 poundsdried pinto beans, soaked 24 hours

2 poundsdried black beans, soaked 24 hours

2 poundsdried kidney beans, soaked 24 hours

1 10 pound canSan Marzano tomatoes

4 tablespoonssmoked paprika

3 tablespoonsadobo seasoning

5 tablespoonscumin

2 tablespoonsbrown sugar

3 tablespoonschili flakes

1 tablespoonachiote

Preparation

1. Preheat oven to 225F. Season pork shoulder with salt and pepper and sear in hot pan.

2. Place pork in large roasting pan, cover with pork stock, and add mirepoix. Cook 4 hours, until pork is fork tender.

3. In large pot over medium-high, add bacon and garlic and cook, about 2 minutes. Add vegetables and tomato paste and cook another 2 minutes. Add beans, canned tomatoes, stock from pork, and spices. Bring to a simmer.

4. Shred pork and add to pot. Continue to cook for 45 minutes.

5. Garnish before serving.