Family Chili

We took inspiration from a handful of recipes and crafted this down to a 2 hour process that renders a recipe you'll hang onto the rest of your life.

1lb bacon (buy quality from the meat counter)
2.5lb lean ground beef
Coarse salt, fresh pepper

Brown the beef and season with coarse salt and fresh pepper. Set aside.

Chop the raw bacon and fry in the big saucepot the chili will eventually call home. Pull the bacon and set out on paper towels to soak up bacon grease.

1 yellow onion
6 cloves garlic, chopped
2 red chili peppers, chopped with seeds removed
2 teaspoons cumin
4 teaspoons paprika
2 teaspoons oregano

Keep a fair amount of bacon grease in the pot and add in chopped yellow onion, garlic cloves, red chili peppers and spices. If you can't find red chili peppers, serrano peppers or jalapeños work fine too.

6 roma tomatoes, thick chop
2 cans diced tomatoes
6oz tomato paste
1 chipotle chili from can of chipotles in adobo sauce
1 cup water

Add tomato varieties with water and simmer in pot for 15 minutes to soften tomatoes and amplify flavors.

1 can red kidney beans, drained/rinsed
1 can pinto beans, drained/rinsed
2 cinnamon sticks
8 sprigs fresh thyme, leaves pulled from stems
2 bay leaves
1 cup water

Drop in beef and bacon from earlier. Add beans, cinnamon sticks, thyme, bay leaves, water. Bring to boil, reduce heat, lid up and simmer on low for 1 hour. You'll want to stir this every 5-10 minutes.

Chopped cilantro
Chopped scallions

Once you bowl up the chili, mix in a liberal amount of cilantro and scallions. We actually don't use sour cream or cheese in this chili, but feel free to if you'd like. It's the same thing as when we see people add ketchup to an 8 hour braised roast. No need to run away from the flavors that all came together perfectly and mask them with overly processed ingredients. Enjoy the original for what it is.

Pork Finale Marinade

This creates some truly top notch pork loins and chops.

½ cup soy sauce
¼ cup balsamic vinegar
4 cloves garlic, chopped
¼ cup brown sugar

Marinade overnite, good for 1-2 pounds of pork.

Abandon Sauce

The perfect savory barbecue sauce. This is what we baste our ribs in after pulling off the smoker to finish up on the grill.

2 cups ketchup
½ cup water
⅓ cup brown sugar
⅓ cup apple cider vinegar
2 tablespoons mustard
1 tablespoon garlic powder
1 tablespoon onion powder
½ teaspoon cayenne pepper

Simmer 20 minutes, refrigerate.

Sweet Barbecue Sauce

Our go-to sweet apple barbecue sauce. Tops off ribs perfectly once smoked with our Redwood rub.

1 cups ketchup
2 cups apple juice
⅓ cup molasses
¼ cup apple cider vinegar
¼ cup brown sugar
2 tablespoons sugar
1½ teaspoons chili powder
½ teaspoon celery seed
salt & pepper to taste

Simmer 40-60 minutes, refrigerate.

Sheik Slaw

We know, we know. Coleslaw is boring and you've never had any that you actually liked. Well, time to change your mind. This slaw holds its weight on its own, or if coupled with our Avocado Crema Sauce on pork tacos, it will blow your dang socks off.

1 package slaw mix
1 red pepper, chopped
1 sweet onion, chopped
1 cup sugar
1 cup white vinegar
⅔ cup olive oil
1 teaspoon celery seed
salt to taste

Refrigerate at least 1 hour.

Avocado Crema Sauce

We pair this with the Sheik Slaw on braised or smoked pork tacos all the time. Combine those two and you'll never make tacos differently. We haven't at least, and we've been using these recipes for 3 years now. Hard to break a good habit.

1 avocado, chunked
¾ cup sour cream
¼ cup buttermilk
2 tablespoons lime juice
½ teaspoon salt
2 teaspoons sauce from canned chipotles in adobo sauce (the magic ingredient)

Refrigerate 1 hour.

Wicked San Diego Sauce

When you're making fish tacos, Wicked San Diego Sauce or our Avocado Crema Sauce are your go to top-offs. Pick your poison, set a new standard.

½ cup sour cream
½ cup Hellmann's mayonnaise
Juice from 1 lime
½ teaspoon coriander
½ teaspoon capers, minced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon dill
½ teaspoon oregano
½ teaspoon coarse salt
1 jalapeño, minced
1 tablespoon fresh cilantro, chopped

Refrigerate 1 hour.

Clarified Chili Powder

Stop using "taco seasoning" in your chili and taco meat. This recipe ramps up your spice blend to where it needs to be.

6 parts chili powder
3 parts cumin
2 parts coarse salt
2 parts fresh pepper
1 part paprika
½ part garlic powder
½ onion powder
½ red pepper flakes
½ oregano

Bourbon Pickled Jalapeños

Let's start off by saying these aren't for everyone. If you appreciate the wide range of flavors that can be pulled from jalapeños, you'll dig these for sure. And the process is so simple. Just gotta wait 3 days before breaking them out.

1 pound jalapeños
1¼ cup distilled white vinegar
1 cup bourbon (don't skimp out, it's only 8oz)
½ cup raw honey
2 teaspoons coriander seeds, whole
1 teaspoon mustard seeds
1 teaspoon salt
2 bay leaves

Bring all ingredients to boil, then simmer 5 minutes.

Pour over 1-2lb whole pickling cucumbers. Seal off and refrigerate 72 hours. We use these jalapeños on pork sandwiches made from our Redwood dry rub.