Tonight has been set aside for bottling my Very Pale Citra Ale. The bottling process is rewarding- as it results in a potable intoxicant. The undertaking is, however, rather tedious, in that cleanliness and sanitization are of paramount importance. Sterility is somewhat de-emphasized in chili making and thus I find myself gravitating toward rocking out the bowls of red. On the occasions when brewing occupies large chunks of time, I tend to make chili that is less fussy. Usually sandwiches are in order and if those sandwiches arrive attended with mounds of gooey chili barbeque, all the better.
1 lb pork roast
1 T bacon fat
½ lb mushrooms, sliced
½ C barbeque sauce (we used Sweet Baby Ray’s)
1 T chipotle sauce (we used San Marcos brand)
1 T chili powder
- Cook the pork roast. I did this by baking on high in a slow cooker for 3 hours. Dice the cooked pork.
- Fry mushrooms in fat until the mushrooms are completely cooked.
- Add diced pork, barbeque sauce, chipotle sauce, and chili powder.
- Stir well and simmer for 30 minutes.
- Serve over prepared biscuits.
Topping a warm, flaky biscuit with the spicy sweet barbeque pork and mushroom chili was a delicious idea. The combination proved spellbinding. The Involuntary Taste Panel found tonight’s offering “pretty good.” The spice level probably plateaued at the ITP’s maximum tolerance level but did not further push the issue. Overall, the chili had a complex and appealing flavor, despite being comprised of simple ingredients. The chipotle pork and mushroom chili was far greater than the sum of its parts. With any luck, the elements of Very Pale Citra Ale will synergize to promote such bliss (inebriating bliss, that is.)