I wish I could have stopped and updated this page but I've been gone and now I'm back but just for a few days then I'm gunna be gone for a few more so here it all is. First of all one of the best bands I've ever had on my show was Books About UFOs they were on back on January 28th and they brought in a bunch of great music to spin as well.
Then I spent a week in the OC... I have to admit, I don't like the traffic down there but I really wouldn't mind living in the OC it ain't so bad. I got home Friday afternoon and immediately started making my chili for the Tap Room's 4th annual Super Bowl chili cook-off. Don't worry yer all so kewl to be reading my bullshit I'll give you the recipe.
So on Saturday night Junta DeVille stopped by the station, we played a bunch of their George Bush hating music, beautiful stuff, it really is. At first I figured these guys for hippies, I was so very, very wrong. They brought in a lot of old Punk music, turns out Spock from Junta is from San Fran, and he had plenty of records from back then to sample, check out this meaty playlist.
Be sure to check out Books About UFOs and Junta DeVille at a bar near you, check Slug check the Salt Lake Weekly, you won't be bored with their shows.
So like I was saying I made some chili for the Tap Room chili-con-carnival, here's the ingredients:
10 lb Pork Shoulder
1 of each Green, Red, Yellow, Orange Bell Peppers
1 large white onion
4 Jalapeno Peppers
5 Dried Pasilla Peppers (Mild)
5 Dried California Pepper Pods (Mild)
4 Cloves of Garlic
4 cups of beans (I used the Costco 8 bean gourmet blend)
4 15 oz cans of Diced Tomatoes
3 tablespoons cumin
2 tablespoons black pepper
1 tablespoon kosher salt
6 tablespoons chili powder
2.5 tablespoons brown sugar
1 tablespoon dried cilantro
1/3 cup olive oil
3-4 cups of Tecate
So this is how it went down, remember I love you and that's why I'm givin' this to ya...
Friday night I smoked the 10 lb pork shoulder at about 200 degrees for 5 or 6 hours with cherry wood. Then I put it in the fridge. Saturday morning I wrapped all of the pork tightly in foil and put it all in the oven @ 350 degrees (pork needs to be 180 degrees to pull). You can skip the whole putting the pork in the oven thing if you smoke it right, but it was windy my smoker didn't wanna get hot enough so that's why I did this. Get them beans soaking overnight fool!
Now the base was the most work I chopped all the bell peppers and onions up into small pieces, see I wanted you to be able to get everything in one spoonful. I mixed in all the spices, put the garlic through a garlic press and also seeded and chopped up 3 of the jalapenos so they could be put through the garlic press as well, it made them into a nice pulp. All of this I put into a big pot and started to heat it up till the onions were translucent and it all was on nice even color.
Next I took the dried chilies and soaked them in warm water, cut them open and rinsed out all the seeds. With a knife I scrapped all the delicious insides out of these chilies and added the paste to the pot. Throw away the skins from these dried chilies all you want is the moist insides. Then add the 3 or 4 cups of beer, I used Tecate cuz itâs a nice Mexican beer. Now I turned off the stove because I wanted the base to soak with the beer and peppers and not cook off all the beer, also I threw in the whole Jalapeno uncut.
So now take the pork out of the oven when its 180 degrees and pull it. I threw out all the fat and added just the delicious pieces of pulled pork, I did put just 2 large chunks of smoked pork fat into the pot, I'm pretty sure it just dissolved. I figure there was about 5 or 6 lbs of pork in there, then I added the brown sugar, canned tomatoes, and 4 cups of beans. Turned the stove back on and let it simmer for about 4 more hours then put it in the fridge.
The chili didn't taste like an award winning chili that night, but on Sunday morning I put it back on the stove and got it heated back up, it tasted delicious. So that's it, this chili won the competition; I can't wait for next year! Thank you World Famous Tap Room!
