ptb farmhouse chili

Warm your winter blues away with a quick and easy farmhouse chili!

PTB Quick and Easy Farmhouse Chili

1 medium onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 pound ground pork or ground pork sausage
1/2 can (28oz) whole tomatoes
1 can beans / 1 cup dry beans, cooked (we recommend black beans, kidney beans, and/or pinto beans)
dry spice mix:
1 tsp cumin, ground
1 tsp chili ancho ground
2 Tbsp coffee, ground
1 tsp cayenne chili, ground
3 Tbsp brown sugar
1 tsp paprika
1 tsp sweet paprika
salt and pepper to taste

-in large pan, over medium heat, add enough fat to generously coat the bottom of the pan -- we use lard, but butter or olive oil will do nicely.
-add onion and celery and cook, stirring often, until soft ~ 3 minutes
-add garlic and stir
-add meat, and cook until nicely browned, stirring often ~10 minutes
-add dry spice mix, stir to incorporate throughout. we adjust the spice mix to what we have available and will use more cayenne and cumin for a spicier chili. add more coffee and anchos for a deeper, richer chili. remember if you are grinding your own spices to grind as finely as possible -- especially with the coffee and cayenne. We will also incorporate other chilis from our stash of dried chilis in inventory -- like chili morita chipotles, pasillas, and guajillos -- if we happen to have them in stock. be creative and have fun!
-add in the 1/2 can of tomato and its juices. simmer for about 20 minutes. stirring often to break up any tomato chunks
-add beans, and continue to simmer or about another 20 minutes. the idea is to let all the flavors meld and mellow and develop. if you have longer, turn it down lower and let it simmer longer.
-taste for seasoning - add salt and good strong lashing of fresh ground pepper.
-taste again for seasoning, balance with apple cider vinegar, sugar, salt, or more spice as needed

Serve hot with cornbread and top with fresh green onions, fresh lime wedges, fresh chopped cilantro, and/or any other fixings.