I decided to do something different for a chili cookoff, so I made this up the day of the event. It turned out pretty good and won first prize, even without beans ;-) .
I started by slow-cooking a pork roast. It took about 4 1/2 hours to prepare the pork roast, including about 45 minutes in a cooler after cooking, but it was mouthwateringly tender and juicy by the time it was done. Here are most of the ingredients I decided to use for the chili.
I started the base by sauteing a couple cloves of garlic in oil.
Once the garlic started to brown, I removed it and used the garlic infused oil to cook a chopped sweet onion.
I added two pounds of pork sausage and a chopped green pepper. After draining the fat/oil, I added a cup of Dr. Pepper and a cup of merlot. I'm not a wine drinker so I just use whatever catches my eye at the grocery store. Some day, I'll have to have a wine expert school on the best wines for cooking.
I added a minced chipotle pepper along with several tablespoons each of prepared chili pepper and California ground chili pepper, plus some brown sugar and a cup of Veri Veri Teriyaki sauce.
I chopped the pork roast into small chunks and added it to the mix and let it simmer for a 1/2 hour.
Holy cow it was smelling good at this point!
Finally, I added pineapple chunks.
Mmmmmmmmm! It was good. I even had it again for breakfast the next day!