Improper Impromptu Chili

A couple of days ago, I was telling you about my Margaritas. I was making them whilst my chili dinner was cooking. Now, purists will tell you that proper chili does not have meat in it - and it certainly doesn't have pork in it! - but I beg to differ.  These days, when I go to the interwebs for an idea, it's the inspiration I'm looking for rather than a recipe.

I was inspired by the idea of using leftover mustarded pork shoulder roast to make chili.  As soon as I read the title, I was off and running.

This chili was all about layering flavors into the pot. It began with bacon drippings and ended with a splash of hot sauce at the table, and in between I just kept adding flavors until it tasted right. Onions sautéed in the bacon fat for that sweet/smoky base. Chunky pork shreds added when the onion had softened, half a bottle of some tomato salsa/spagetti/whatever sauce. Chipotle hot sauce, about 1/4 cup? A handful of frozen corn. A can of black beans.  It all bubbled together for about an hour while we consumed our Margaritas and walked the dog. 

Served in wide bowls, I garnished with a sprig of cilantro and crumbled a little cheese over the top. I didn't have Mexican cheese, so I used good old sharp cheddar.

My Beloved likes chili well enough, but it's not normally a dish he looks forward to. This one, however, got a gratifying nod of the head and a scraped-clean bowl, so I know it was a hit, proper or not.