(Leo Reilly , 13:37)
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             bbq@listserv.azstarnet.com
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             bbq@listserv.azstarnet.com
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             slavish@pixi.com


> You don't want my advice, I'm one of those types who adds
>beans to chili.
>And Pineapple once.
>Aloha Ed

Hey Ed!  Couldn't agree with you more.  Here is a Hawaiian style chili that
you can use to infuriate them Texan purists!  Beware, though as it is hot!
If you want to cool it off, back off on the chiles.


Paniolo Macadamia Nut and Chipotle Chili

4 cups water
4 dried ancho chiles (about 2 ounces)
4 dried chipotle chiles (about  ounce)
 cup macadamia nuts
1  cups chicken broth
 small onion
2 garlic cloves
2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1  teaspoons kosher salt
2 teaspoons ground coriander seeds
1 tablespoon chili powder

Accompaniment:  a 16-ounce bag Terra (root-vegetable) Chips or tortilla chips
Garnish: 1 cup chopped fresh parsley leaves

Bring water to a boil and in a bowl pour over chiles.  Soak chiles, turning
them occasionally, until softened, about 30 minutes.  Drain chiles in a
colander and discard stems, seeds and veins.  Chop nuts and in a blender
puree with chiles and  cup broth until smooth.  Chop onion and mince
garlic.  Cut pork into -inch pieces.

In a 4- to 6- quart heavy kettle heat oil over moderately high heat until
hot but not smoking and brown pork in batches, without crowding.  Transfer
pork with a slotted spoon as browned to bowl.  Reduce heat to moderate and
in fat remaining in kettle, cook onion and garlic, stirring, until
softened.  Return pork to kettle with any meat juices in bowl and stir in
chile puree, salt, spices, and remaining  cup broth.  Simmer chili,
partially covered, stirring frequently, until pork is very tender, about 1
hour.  Chili may be made 2 days ahead and cooled completely, uncovered,
before being chilled, covered.  Reheat chili before serving.

Serve chili over chips, garnish with parsley.  Serves 4 to 6.


Aloha!

Leo from N. California

