Remain Sober Chili


This is my adaptation of Kit Anderson's (in)famous Bad Attitude Chili. I wanted something that didn't include "cheap ground beef". Remain Sober means :-

REally My Attitude Is Not SO Bad it's Even Respectful

I've been told by Chile-Heads who hail from those parts that mine's now more like a chili from New Mexico than Texas except they would tend to shred the pork in New Mexico and omit the beer and, and ..... That's fine by me as I'm not claiming the recipe to be authentic, just tasty!!


  • 4 fleshy red Kenyan (Fresno) chiles - halved lengthways, stalks, veins and seeds removed.
  • 3 tablespoons vegetable oil
  • 1 medium onion - finely chopped
  • 3 cloves garlic - finely chopped
  • 2 teaspoons good paprika
  • half to 1 teaspoon hot chile powder
  • 1 teaspoon ground cumin seed
  • 1 14oz can tomatoes - drained and as much juice squashed out as possible so you get just the flesh of the tomatoes
  • third of a 1 pint bottle of Newcastle Brown Ale (drink the rest and then a few more - the recipe doesn't call for the cook to stay sober !)
  • 1 teaspoon dark muscovado sugar
  • salt to taste
  • 4 boned pork loin chops cut into bite-sized pieces
  1. Grill (broil) the halved chiles, skin side up, until the skin begin to blacken and blister. Put immediately into a plastic bag and seal. Leave for 10 minutes then remove chiles from the bag and peel off the skins. Chop the chiles into small pieces.
  2. Heat the oil on high in a heavy pan.
  3. Add the onion and stir for a few minutes.
  4. Add the garlic, stir, turn the heat to low and cook for 15 minutes.
  5. Add the paprika, chile powder and ground cumin, stir and cook for 5 minutes.
  6. Add the tomatoes, beer, sugar and salt and cook for 20 more minutes.
  7. Saute the pork in a little oil in a heavy frying pan then add to the other ingredients along with the skinned and chopped red chiles.
  8. Cook for 20-30 minutes or until the pork is cooked and tender.
  9. Add hot water if it gets too dry.
  10. Garnish with some fresh red chile slices.


© copyright David Smith 1996-2002

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