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Amber Ale Spicy Pork Chilli


  • 1/2 pound sliced bacon
  • 4 pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 1 to 2 fresh jalapeño chiles, seeded and chopped
  • 4 large garlic cloves, minced
  • 2 teaspoons dried oregano, crumbled
  • 1/3 cup chili powder
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne
  • ¼ cup of maple syrup
  • 4 tablespoons of Worcestershire sauce
  • ¼ cup of ketchup or BBQ sauce
  • 1 can of tomato paste
  • 14 1/2-ounce can beef broth
  • 1/4 cup brewed coffee
  • 1 cup water
  • 28- to 32-ounce can crushed tomatoes with purée (the higher the quality the better)
  • 1 (19-ounce) cans small red beans or kidney beans, rinsed and drained
  • 1 can of black beans
  • 1 bottle of red beer preferably CAMERON’S Amber Ale
  • Accompaniments, diced avocado, sharp cheddar and bacon bits


  1. Cook bacon in a 6- to 8-quart heavy pot over moderate heat, turning, until crisp.
  2. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot.
  3. Crumble bacon.
  4. Pat pork dry and season with salt and pepper.
  5. Add oil to pot and heat over moderately high heat until hot but not smoking.
  6. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate.
  7. Add onion and jalapeños and cook over moderate heat, stirring, until softened.
  8. Add garlic, oregano, chilli powder, cumin, and cayenne, then cook, stirring, 1 minute.
  9. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
  10. Simmer chilli, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
  11. Serve chilli with bacon and accompaniments.

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