Mow Down Motown Chili
Deep, down comfort food that’ll warm you to your soul.  Tender chunks of pork, greens, and sausage
simmered with aromatic spices in a lively seasoned broth.  Toss in some macaroni and you’ve got a chili
like Mom wished she made.

Level of Difficulty: Medium

Serves 6.


Lineup:
2 slices bacon, cut into 1” pieces
4 cloves garlic, peeled and minced
1 2.25 lb. boneless pork roast, cut into ½” cubes
4 large onions, peeled and divided
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons bbq seasoning
1 bay leaf
2 quarts (64 oz.) chicken broth
2 tablespoons olive oil
1/2 lb. greens (kale, turnip, collard, etc), well rinsed, trimmed and chopped
1 lb. smoked polish sausage, cut into ¼ “ dice
7 oz. elbow macaroni, cooked and drained


Playbook:
In a 4 quart stockpot over medium high heat, saute the bacon pieces until just crisp.  Stir in the garlic
and saute 1 minute.  Add the pork and cook until lightly browned on all sides, stirring frequently.  Drain
well.

Chop one of the onions into a medium dice, reserving the other three.  Add the chopped onion, salt,
pepper, bbq seasoning and bay leaf.  Add the chicken broth and bring the mixture to a boil.  Reduce
heat to low and simmer, covered for 45 minutes.

Meanwhile heat the olive oil in a large skillet.  Thinly slice the remaining 3 onions and add them to the
skillet.  Saute the onions over medium heat, stirring occasionally.  Continue cooking and stirring the
onions for 30-40 minutes until carmelized.  Set aside.

Stir the greens and sausage into the pork mixture and simmer an additional 30 minutes.  Add the
macaroni and caramelized onions. Adjust the seasoning to your taste.


Special Teams:
Cornbread and butter
Peach cobbler