Smoked Pork Belly Chili: the crown jewel of autumn
Rain has plagued your journey down the Long Road. For days, you have slogged along, some days in a light mist, others a torrent that almost obscured your hand before your face. The air carried a constant chill. The brilliantly colored leaves stood in stark contrast against a slate sky. When you finally found shelter and a warm fire, a bowl of delicious smoked pork belly chili was waiting for you. Your bones were warmed; the journey was worth it for this savory bite.
This dish is meant to be shared, as it yields over a dozen cups. It’s perfect for tailgating, or sharing with friends while sessioning some new microbrews.
I would recommend playing with the spice rubs; this was made with Dash Cunning, but you could easily substitute any of the other rubs, and it would be just as good, albeit with a different taste profile.
For the beer in this pork belly chili, I used Elysium Immortal IPA, though you could substitute just about any beer you want. Please, for the love of little apples, use good beer, preferably a local microbrew or respected brewery. Don’t subject your food, mouth, or liver, to bad beer.
This is another dish inspired by the Acquisitions Intoxicated series on Twitch (Tuesdays, 12 noon PCT). I highly recommend it. And I believe that Jerry Holkins’ (@TychoBrahe) reaction to the dish says it all: