Caputo’s Two-Chump Chili

80lbs. Boston butt roasts (5lbs)
salt and freshly ground pepper
1/4 cup oregano (2T)
2 cups garlic, chopped (2 cloves)
10 lbs. onions, diced (1 medium)
1 lb. garlic, cloves quartered (4 cloves)
1 lb. jalapenos, (1 or 2)
12 lbs. Anaheim peppers (4 peppers)
2 cups olive oil (2 T)
6 #10 cans diced green chili peppers (1-28 oz. can)
3 #10 cans diced tomatoes (1-28 oz can)
6 #10 cans great northern beans (2-28 oz cans)
1/2 cup ground cumin (1 t)
3 cups chili powder (4T)
1 pint tequila
sour cream
6 bunches cilantro, chopped (1/2 bunch)

Preheat oven to 375 degrees. Place the Boston Butts in large roasting pans. Pour 2 to 3 inches of water in the roasting pans. Cover the pork roast and water in pan with salt, pepper, oregano and chopped garlic. Roast into internal temperature is about 135 degrees, 2 to 3 hours. Do not allow water in pans to cook away, add mor fi necessary.

Meanwhile, place the diced onoins, quarted garlic cloves, jalapenos, and Anahiem Peppers on baking sheets, drizzle with olve oil and roast in oven until golden, about 1 hour. Remove the vegetables, and juices from oven and place the peppers in a plastic or paper bag and allow to cool. When the peppers have cooled, peel, remove seeds and dice the jalapenos. Cut the anaheims into 1/8ths.

When the Boston butts are done, remove form the oven, reserve roasting water in pans, and cut meat into 1 inch chunks, reserving the bones. Throw all ingreadients, except the sour cream and cilantro, including the roasting water, trimmed pork bones, and vegetable juices into a huge pot, and bring to a boil. Allow to simmer for about 1 hour. Serve in bowls with a dollup of sour cream and sprinkle of chopped cilatnro.

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