Step 1: Buy a six pack, drink five save one. Then go shopping.
Step 2: Mise en place. Skip if you’re drunk.
Step 3: Sober up and take out your pork. Salt it and coat it in peanut oil. 
Brown it up in small batches (a litter browner than whats shown in this picture).
Put the pork in a dutch oven or slow cooker.
Step 4: This is your fond.
Beautiful isn’t it? But it’s useless to us if it’s stuck on the pan. It’s time to deglaze.
Innis and Gunn blonde. The perfect soup stock.
Fond soup. You can see the fat that’s released from the pan floating on the top.
Step 5: Add the fond.
Add the salsa.
Add the tortilla chips.
Add cumin, chili powder, tomato paste and minced adobe peppers.
Stir it all up.
Put a lid on it. Cook it for a few hours.
Step 6: Add kidney beans and green peppers 1 hour before serving. Continue to cook on low, this time with the lid off.
Step 7: Bonus step. Bake some bread bowls.
Hollow them out.
Just look at that structure. Perfect. Now tear it out and throw it away.
Step 8: Keep the lids, add a dollop of sour cream.
Fill the bowl with chili.
Plate together and serve.
Looks delish, but how much cumin, chili powder, tomato paste, minced adobe peppers, and salsa?
Hiya Bill. 1 teaspoon of cumin, 1 tablespoon of chili, 1 tablespoon of tomato paste, 1 minced adobe pepper, 1 tablespoon of adobe sauce that the pepper came in, and 32 ounces of salsa.
Thank you so much:) Gonna give this a shot!
I’m going to try this with moose meat and salsa from The Lone Star (restaurant). Thanks.