Roasted green pepper pork chili

It just started snowing here in Washington...which is an exciting moment. It doesn't happen but once a year.....

It's the perfect time to lock ourselves indoors, make chili, drink wine and beer, and hang out with friends.

This is my go to chili. Easy, savory, delicious .... And it makes people make those noises. You know what I mean. The noises they make right before they realize "holy $hit I can't wait to get more of this in my mouth..."

Oh yes. This is the chili that makes people curse, or stuff their face while cursing......Read on.

It's a simple recipe...just have an hour ready for pre-prep for roasting the chilies. After that, its a simmer and let-alone sort of dish. You don't want to mess with it. Even with the few ingredients involved....trust me. Try it pure. You won't regret it. This recipe highlights the true flavor of chili with pork...a classic, wonderfully simple combo, that is effortless and timeless.

This makes enough for a family of 3, with leftovers to spare - and a few cups to save or freeze. (hmmm...it never makes it to the freezer though....)

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What you need

• 5 pounds or so of peppers (Anaheim, poblano, and pasilla are my favorites. For this, I use about 18 poblano and 13 anaheim)
  
• 1 white onion diced
  
• 8 - 10 garlic cloves, finely diced
  
• 3 pounds pork tenderloin, cubed
  
• Salt and pepper to taste
  

To roast the chilies:

Fill your sink or a large bowl with water. Get those guys in there and bathe them good. Rinse, repeat. Let them sit for a good five minutes as you ponder how awesome this is going to taste, then - Roast them in an oven at 425 on a roasting pan lightly touched with olive oil. But stay away from straight aluminum, it lends to a metal flavor.

You are going to want to watch these guys every 10 minutes or so. If using two pans, the top pan will roast fast - so rotate each pan every 10 minutes or so. Just watch em - You can tell....they get bubbly and the skin breaks away. Flip them to expose new sides that need roasting. They flatten as they roast - it's almost like they beg for it.

If something sticks to the pan...no worries. The stuff that sticks will be just a bit of skin you want off the pepper anyway! I suggest using as many pans as possible...so the peppers don't get crowded. They like their space to do their thing. Two to three pans should be plenty. If you are filling more...whoa. But it'll still be awesome. Room for play, that's my motto.

Assembling the chili:

While the peppers roast, dice the pork tenderloin, then add it and half of the diced onion and garlic to a large bowl. Mix it a bit to incorporate. Show some love by giving a generous sprinkling of salt and pepper, and then....let it sit. The pork likes to pre-funk on the counter, by coming to room temp. Hey, don't judge, we all party in our own ways. This helps it to loosen up and give more flavor and......ok. Need I say more. It's pre-funking.

After the peppers are good and soft - blackened and lovely - transfer them to a bowl and cover them. Saran wrap, towel - anything that keeps the heat in and makes a mini sauna...these guys need to steam a bit. This helps the charred skin come off a bit easier. While they sweat it out - start to sweat the rest of the onion and garlic in a large stock pot (or pressure cooker) with a light sautée.

While that's going, prep your peppers by scraping out the seeds and removing the skin and stems. Then dice the peppers, and get ready to make chili. If you don't get all the skin - no worries. Just dice it - and move on. Call it "rustic", and people will say "ooohhhh".

Add the pork and pre-funked garlic/onion party to the now sweating happy onion/garlic stuffs in the pot, and stir gently. After 5 - 10 or so minutes, add all the chilies. Add some water, just so the "party" is covered. Then bring back to a simmer for 40 minutes (at least...if longer, reduce to really low) - or if pressure cooking, bring to pressure and cook for 20. Then you are done! Give a final taste to make sure it's salted and peppered enough...If someone dares to reach for the shaker....Gasp! They should be busy cursing.

Like most recipies with fresh roasted good, this is even better the next day, making it a perfect make-ahead dish. It's great served with a drizzle of Crème fraiche and diced green onion with shredded cheese or....if you can't wait, right out of the pot. I won't judge. Just don't tell anyone I did it too....

Cheers!