The “chili every day for a year experiment” walks the fine line between charmingly idiosyncratic and alarmingly idiotic. Today, as I contemplated dubbing this dish “swine and wine chili” I clearly blurred that line. I’ll need to exercise greater caution, as a few missteps will transform this chillin’ utopia to a chili dystopia.
1 T vegetable oil
1 lb boneless pork chops, cut into long strips
2 cloves garlic, mashed
1 T chili powder
1 T dried onion flakes
¼ t red pepper flakes
¼ t ground black pepper
½ lb mushrooms, sliced
1 can tomato paste
1 C wine (we used a surprisingly flavorless Pinot Grigio)
2 t brown sugar.
1) Combine oil, pork, garlic, chili powder, onion flakes, pepper flakes, and pepper.
2) Fry over medium-high heat until the pork strips are medium rare.
3) Add the mushrooms and fry another 2 minutes.
4) Add remaining ingredients and simmer over low heat for 30 minutes.
5) Serve over rice.
The pork made this dish. The tender strips of meat were cooked to a perfect fork tenderness and the succulent chunks surrendered a sophisticated chimera of wine and chili flavor. A few additional cloves of garlic would have done well here. Thinning the sauce with ½ C of vegetable juice would have taken the viscosity down a notch but otherwise wouldn’t have hurt a thing. The ITP liked the chili, which was somewhat unexpected, as the wine flavor had some prominence. Looks like, for today at least, the idiosyncratic chillin’ utopia persists.