Matt's Chili

Ingredients

- 1 pound ground pork

- 1 steak, chopped small

- Canola oil

- 2 poblanos

- 3 jalapenos

- 4 serranos

- 2 Anchovies

- 1 oz dark chocolate, chopped

- marrow Bone for simmering

- 5 ice cubes chicken broth

- 1.5 cups dried beans

- 1 onion, rough chop

- 2 tomatoes, peeled

- 1/4 cup manzano hot sauce

- 10 cloves garlic, minced

- 1/4 cup apple cider vinegar

- 2 tbsp soy sauce

- 1/2 tbsp coffee grounds

- 4 bay leaves

- 1/2 yuengling

- Salt

- Big spoonful of bacon fat

- 1/4 cup vodka/bourbon/tequila

- 2 tbsp dark brown sugar

- 2 tbsp Chili 9000

Directions

1. Put beans in instant pot with 8 cups water and 2 bay leaves. Cook on high pressure for 35 minutes. Natural release. Drain, remove bay leaves and rinse beans.

2. Broil peppers. Put in bowl and cover for 10 min. Peel and toss skin.

3. Put instant pot on sauté and cook meat. Use slotted spook to remove meat. Reserve in separate bowl.

4. Add broth cubes to instant pot. Deglaze the bottom and let sauté until reduced by 2/3.

5. Blend together peppers, anchovies, soy, half of the beans, apple cider vinegar, salt, seasoning, coffee, broth, chocolate.

6. Throw bacon fat and veggies into instant pot on sauté. Cook for 5-8 min.

7. Add everything else except liquor, brown sugar, beer, and hot sauce to instant pot. Put on medium slow cooking. 6-8 hours. Add yuengling and hot sauce halfway through.

8. Add brown sugar and liquor. Get marrow out of bone. Stir to mix.