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Ingredients
Pork
2.2 lbs. (1 kg) Italian pork sausage, casings removed
4 strips of bacon cut into ½” lardons
2 ½ oz pancetta, cut into bite-size pieces
5 oz Spanish chorizo, cut into bite-size pieces
1 half rack ribs, barbequed, removed from the bone and cut into bite-size pieces
Everything Else
2 tablespoons olive oil
1 large red onion, chopped
2 large cloves garlic, pressed
3 ½ cups fresh tomato purée (5-6 fresh tomatoes)
3 sweet red bell peppers, minced
1 ancho chili, stemmed, seeded and torn into pieces
1 dried chipotle stemmed, seeded and torn into pieces
1 fresh habanero chili
½ tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp chili powder
1 tsp paprika
1 tsp cumin
½ tsp oregano
2 tbsp apple cider vinegar
2 tbsp apple juice
2 tbsp brown sugar
1 tbsp fancy molasses
1 19 oz cans of red kidney beans
1 19 oz can of white kidney beans
2 cups water
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Instructions
- Peal, core and purée the tomatoes. We used a hand-blender.
- Bring the Ancho chili, Chipotle chili, Habanero and 1 cup water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chilies are tender (around 5 minutes). Purée the chili water mixture until smooth (more blending).
- Heat 1 tsp of oil in a skillet. Add the chorizo and cook until well browned. Remove the chorizo to a paper towel lined plate. The chorizo will leave a good fond in the pan. Deglaze with some of the tomato purée, and then transfer to a Dutch oven. Add the chorizo to the Dutch oven.
- Repeat step #3 with the pancetta.
- Cook the bacon lardons in the pan until well done. Remove to a paper towel lined plate. Dump the excess bacon fat. Add the cooked lardons to the Dutch oven.
- Heat the remaining oil in the skillet over medium-high heat. Add the sausage and brown well in small batches (we did three batches), breaking the meat up thoroughly. Remove meat to a bowl with a slotted spoon. If your sausage is fatty – ours was – then you need to drain the pan after each batch, otherwise your meat won’t brown. Add the browned sausage to the Dutch oven.
- Add onion to the drippings in the pot. Sauté, scraping up the fond, until the onions soften, about 5 minutes.
- Add the garlic, cumin, oregano, paprika, black pepper, salt and chili powder. Bloom the spices for another two minutes, being careful not to burn them.
- Add the chili purée and the remaining tomato purée to deglaze the pan. Add the mixture to the Dutch oven.
- Add the three minced red peppers, vinegar, apple juice, brown sugar and molasses to the Dutch oven.
- Add the water to the pot
- Add the pork ribs to the pot.
- Add the beans to the pot.
- Bring to a boil. Cover, lower heat and simmer for 3 hours.
- Adjust flavour as desired with apple juice and spices.
- Eat and enjoy.
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