CROCK POT CHILI

Steps:

• Place the Tomatoes, Tomato Paste, Sugar, and Ortega Chilies in crock pot set on high.
• Cook the Salt Pork in a large pan over med-high heat to render it's fat, remove and save half of the drippings.
• Well brown half of the meat.
• Drain on paper towel.
• Cook the other half of the meat.
• when it's done put the first half in the crock pot and drain the second half.
• Wipe the pan.
• add the rest of the drippings.
• Saute (stir Fry) Onions and Jalapenos'til they're almost translucent, 5-10 min.
• Add Garlic and spices, Saute another 4 min.
• Place last of the meat and the vegetables in the crock pot, mix well.
• Place Beer (or chicken stock) in a sauce pan over med-high heat.
• KEEP AN EYE ON IT!
• IT BOILS EASILY AND BOILED OVER BEER IS A MESS TO CLEAN UP!
• Top dried chilies.
• Carefully split in half with a sharp knife, seed and vain.
• Place in beer and cook at a slow boil for 10 min.
• Remove from heat.
• Place one of the chili halves on a plate and scrape the pulp from the skin with the side of a spoon, discard the skin.
• Repeat'til all are cleaned.
• Place the pulp with a bit of the beer in a blender and puree.
• Add the puree and the remaining beer to the crock pot.
• Mix well.
• Cover.
• Reduce heat to low.
• Cook 8-10 hours.
• Mix Masa Harina with a cup of cold water.
• Stir into pot.
• Cook another 30 min. to thicken.
• Serve with beans, rice, pasta, or over toasted slices of a baguette of French bread.
• Top with chopped Onions and fresh chopped Cilantro.