BEFORE YOU GO:  Cut pork into cubes, toss with seasoning mix, and freeze in heavy-duty zip lock freezer bags.  Put salsa, preserves, and pineapple together in a double zip lock freezer bad and freeze.  Put the frozen meat and salsa mix in an insulated lunch bag or small cooler.  It will be ready at the end of the day.  Ready to cook

Of course, it was cooked in a Dutch oven, using oak coals. I really think that a cast iron Dutch oven adds a flavor to dishes cooked in it which just can’t be duplicated on a stove. Many know that chili is not a Mexican dish, but was developed in America, probably starting with the cow outfits in the south west, and Texas. Originally a mixture of dried beef and hot pepper, it could be cooked on the trail with little effort. Over the years different things have been added, beans, vegetables, you name it, but this is a recipe for original chili.

Start with 4 lbs or so of chuck roast and 1 lb of ground pork. Hand shred the chuck roast into pieces about the size of a marble or a bit smaller. You may substitute ground beef but you get a completely different effect. Brown the pork in a bit of vegetable oil in a Dutch oven uncovered. Remove. Brown the beef in the same Dutch oven in melted lard (enough to just cover the bottom of the Dutch oven). You may use vegetable oil but you don’t get the same flavor. When brown, spoon out the meat and add, all chopped, 2 habanero chili’s, 2 serrano chilies, 2 jalapeno chilies and 3 dried ancho chilies (these must be chopped and soaked in hot water till soft, add the water also). Cook for a couple of minutes, then add 5 cloves of garlic, also chopped. Cook till the vegetables get soft, but don’t let the garlic brown. Add back the meat and mix thoroughly. Then add, 1 lg can tomato puree and 2-3 cans (14.5 oz) beef broth. You are trying to completely cover the meat with liquid. The mix should be thin at this time. Add 3-7 TBL of the chile powder of your choice, to taste. Then add 3 TBL of cumin and 1-4 TBL of ground cayenne pepper (or more to taste). Mix well, and now, add the "secret ingredient" of your choice. These include, red kidney beans soaked overnight, 3 TBL of unsweetened cocoa, 2 TBL commercial pork base (check out www.allserv.com), 2 TBL of cinnamon. Use your imagination, other items would work also. Mix well and cover oven. Place coals on top and cook gently (you want a simmer) for about 1.5 hours. At this point, take off the lid and check for heat. If it’s not hot enough, add more cayenne and chile powder till you get what you want. Replace lid and cook till it’s been on for 2 hours. Remove lid, place over coals. Add, ¼ cup at a time, yellow corn meal. Stir in and cook for about 5 minutes. This is to thicken. If it looks good without it, this step is optional. Enjoy.

When I do this at a camp, I chop everything at home before I go, makes putting it together easier. If you can’t find all the chilies mentioned, substitute more of another. You may also increase the cayenne powder and can use powdered or granulated garlic.

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