Black Bean Chili Con Carne, Poblano Rajas with Crispy Pork and Shishito Peppers

Pechanga Chili CookoffUmi Sushi & Oyster Bar at Pechanga Casino & Resort
Chef Damian Stanley’s Chili Recipe (makes 6 servings)

Carnitas prepared 1lb (cooked pork shoulder)
Ground beef 1lb
Onions diced ½ yellow onion
Garlic minced fresh 1 tbsp
Bay Leaves 2 ea
Cumin Ground 1 tsp
Chili powder 2 tbsp
Aji Panca Paste (optional) 1 tbsp
Tabasco Sauce (to taste)
Worchestshire Sauce (1 dash)
Stewed tomatoes (3) 14.5 ounce cans​
1 Roasted Poblano pepper cut into strips
Shishito Peppers (no stem)
Salt and pepper (to taste)
Green or Red Bell Pepper diced 1 ea
Beans (Ranch Style) Pinto (2) 15 ounce cans
Beans Black Beans (1) 15 ounce can
Chicken Base 2 tsp
Sapporo Beer (1 can)
Vegetable oil 2 tbsp
Water 1 cup

Directions:
Brown the meat in the oil. Add the onions, black pepper, and bay leaves until onions are soft. Add remaining ingredients, bring to a boil then reduce heat to a simmer, approx. 45min. Add the beans with liquid last, so that the beans do not overcook. Adjust seasoning, serve hot.

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