Bruce Barta's Genuine Denver Chili

The Original Recipe!!

                                    INGREDIENTS

             1 tub     Bueno frozen mild chopped green chiles (13 oz) 
             1 tub     Bueno frozen HOT chopped green chiles (13 oz)
             1 can     diced tomatoes (14 oz)
             1         pork loin roast (2 to 3 lbs)
                       chopped garlic (about 3 oz from jar or 30 cloves)
             1 dash    ground cumin
                       salt to taste

1. Cut up pork roast into 1-inch cubes and set any fat and bones aside.
2. Get out plenty of hot and mild chiles and some tomatoes and lots of garlic.
3. Brown fat and bones in a large dutch oven or chili pot to the cracklin stage. Do not burn.
4. Remove rendered pieces of fat and bones from pot, leaving browned bits in the pot.
5. Add cubed pork and a couple of teaspoons of chopped garlic. Cover and simmer, stirring often until juices cook down and meat browns a little.
6. Add chiles, tomatoes, cumin and more garlic and salt.
7. Simmer for at least one hour, preferably longer.
8. Thicken with flour and water to your liking.
9. Serve up the chili and enjoy!

        Cook's notes:

            1. You can't have enough garlic!

            2. Think of this recipe as you would making gravy 
               where the meat and fat is browned to add that rich 
               flavor.

            3. The reason that you render the pork to the cracklin 
               stage, leaving the browned bits in the pot, is to 
               extract the pork flavor.

            4. After you master the art, experiment with ground 
               turkey or ground pork, or beef.  You can add cubed 
               potatoes to make Green Chili Stew.  Have fun with it.

Yield: a whole mess of chili

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