292 State Hwy. 105, Palmer Lake, 210-7029, parkedpierogi.com
1 lb. boneless short ribs
1 lb. pork tenderloin
¼ lb. bacon
1 sweet onion
1 red bell pepper
1 poblano pepper
1 yellow chili pepper
1 anaheim pepper
2 habanero peppers (optional, for you spicy freaks)
1 bulb of garlic
7 oz. chipotle chilies in adobo sauce, drained
4 c. of Pikes Peak Brewing Co. Little London English Mild
4 oz. diced green chilies
2 14.5 oz. cans of diced tomatoes, drained
1 tbsp. cumin
2 tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tbsp. oregano
1 tsp. paprika
2 tsp. fresh basil
2 tsp. red pepper flakes
1 tbsp. chopped cilantro
salt and pepper to taste
1 jar tomato sauce (we use Dave's Gourmet Spicy Heirloom Marinara)
1 tbsp. Cholula Hot Sauce
cilantro, chopped for garnish
avocado, sliced for garnish
red onion, diced for garnish
shredded blend of cheese (pick your own poison)
Cut short ribs and pork tenderloin into 1-inch cubes, mix in bowl and season with salt, pepper and 2 teaspoons of the cumin. Heat olive oil in a large Dutch oven over medium/high heat. Brown meat in two batches on all four sides — remember not to crowd it. Remove and place on plate.
Dice bacon and add to Dutch oven, cook until tender, remove and place with the pork and beef. Drain half the bacon grease and leave remaining grease in pot.
Prep veggies by finely dicing the onion, dicing and seeding the peppers, and peeling the garlic. Half the bulb of garlic should be whole cloves, the other minced. Dice chipotle peppers and keep the sauce. Add onion, peppers (not chipotle yet) and whole cloves of garlic to Dutch oven over medium heat. Stir until onions become translucent and peppers become soft.
Return all meat to the pan with veggies, increase heat to medium/high and pour in beer one cup at a time as it reduces, stirring occasionally. Add chipotle peppers with sauce, diced green chilies, diced tomatoes and all above spices (including last teaspoon of cumin). Turn down heat to medium and cook for 10 minutes.
Add jar of tomato sauce and Cholula, stir, let it come to a boil and then simmer, cover and let cook for 45 minutes to an hour. Add minced garlic at the end and garnish with sliced avocado, cilantro, red onion and shredded cheeses. Serves 4 to 6.
This is our football Sunday staple. A chunky and bean-less red chili that's hardy and delicious. It's a Colorado spin, combining New Mexico flair and old school comfort food. We like to prep and start cooking it early on Sundays and allow the flavors to combine throughout the day for that perfect crisp fall evening dinner. We recommend pairing it with Pikes Peak Brewing Co.'s Summit House Oatmeal Stout. Keep it local, keep it Colorado.
— Submitted by owner/chef Nicole Schoenfeld