For me, that is what I like as chili.
It certainly isn't 'chili' as defined by 80% of America. And it damn sure ain't Wolf Brand(tm). But that's what I like. Chili with meat.
/johnny
However, since I don't usually have pork stock on hand, I'll probably use beer instead, maybe something like Negro Modelo, so I can drink while I cook.
Of course, even though I'm stealing the recipe, I'd still give you credit: I'll call it “Gone Galt Chili.”
Sounds good.
I should make my own chili powder, but I don’t.
Your method w/the spices sounds better than mine. How long do you heat the chili powder and cumin....what tells you it is time to add the lard? Lard does add a lusciousness (is that a word?). A smoky fire sounds great, but I normally cook on a stove top, although I use chipotles in adobo for a smokey tone. I wonder if putting a cast iron pot on the grill with soaked wood chips for smoke and the grill cover down would work? I’d need a slow fire and have to watch them and stir a lot. Fire roasted tomatoes instead of tomato sauce would be interesting. Do you do your own from fresh tomatoes or do you use jarred? I usually find the tomato sauce needs to be made more complex, anyway.
A friend uses Scotch to deglaze the pan before adding the gravy ingredients and doesn’t add beans. Not a Scotch drinker, so I didn’t repeat that one, as the flavor didn’t appeal. We like chili beans (red beans simmered in coffee/chili powder and cayenne, then drained)with the meat (beef). Haven’t ever made it with pork. But yes: con carne!
Tried Wolf brand. Once.