Title: Spicy Garlic Chill
Categories: Chili Ethnic
Yield: 8 - 10 folks

6	lb	Boneless pork butt; cut into - 1 cubes
2		Yellow onions; peeled chopped
60	cl	Garlic; chopped -=or=-
1	c	Commercially prepared - chopped gar
1/2	c	Fresh jalapeno peppers; - chopped finely (with -
1	tb	Dark brown sugar
1	cn	(28-oz) tomatoes; crushed - with juice
1/4	c	Molasses
2	oz	Unsweetened chocolate; - melted
3/4	c	Chili powder
1/4	c	Cumin
1	tb	Dried basil leaves
1	tb	+ 2 ts dried oregano
2	ts	Dry mustard
1	ts	Ground coriander
1	ts	Freshly ground black pepper
1/2	ts	Ground cloves
24	oz	Dark beer
3	c	Boiling water
1/4	c	Dry red wine -=or=-
1/4	c	Cider vinegar
3	tb	Soy sauce
1	tb	+ 2 ts. salt
1/4	c	Habanero pepper sauce; or - to taste (it is very
GARNISH
1		Sour cream
1		Cilantro; chopped

The day before serving; in a dutch oven over high heat, brown the pork until it is crispy and as much fat as possible has been rendered. Remove the pork with a slotted spoon and drain it well in a colander linked with paper towels. Leave 1/4 cup of drippings in the dutch oven; refrigerate the remainder.

Over medium-low heat, stir in onion, garlic and jalapeno; saute until vegetables are soft, about 10 minutes. Stir in brown sugar; cook a few minutes more. Remove from heat.

Stir in tomatoes, molasses and melted chocolate; stir in spices and reserved pork. Refrigerate overnight.

The next day, heat refrigerated chili mixture. Remove solidified fat from reserved dripping; discard. Stir remaining drippings into chili.

Stir in beer, boiling water, red wine or vinegar, soy sauce and salt.

Bring to a boil, stirring occasionally, until meat is very tender and the flavors have blended thoroughly, about 1-1/2 hours. Stir in habanero sauce to taste, simmer, covered for 1/2 hour.

Garnish each serving with sour cream and chopped cilantro.

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