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This gumbo-inspired chili is a favorite at the Gilroy Garlic Festival outside of San Francisco. The large amount of garlic is blanched and simmered, so don't shy away from this wonderful recipe.

Garlic Festival Chili

5 pounds pork loin, 2-inches thick, trimmed of fat
3 1/2 tablespoons Garli Garni seasoning, divided use (see notes)
3 onions, sliced 1 inch thick
1/3 cup vegetable oil, divided use
1/4 cup all-purpose flour
1/4 cup paprika
3 tablespoons chili powder
1 jalapeño chile, seeded, stemmed and chopped (see notes)
1 1/2 tablespoons filé powder
5 cups chicken stock
2 cups puréed tomatoes
2 poblano chiles, seeded, stemmed and chopped
50 cloves medium garlic, peeled

1. Prepare coals for grilling. Season pork with 2 tablespoons Garli Garni seasoning. Brush pork and onion with some of the vegetable oil. Grill pork until brown on outside and rare on inside; grill onions until charred. Allow both to cool. Dice pork and onions and set aside.
2. Heat remaining vegetable oil in a deep skillet or Dutch oven over medium heat until very hot. Reduce heat and whisk in flour until roux is deep brown and smells nutty, 8 to 10 minutes. Allow to cool.
3. Combine paprika, chili powder, jalapeño and filé powder in a bowl. Bring stock, tomatoes, and poblanos to a simmer in a saucepan. Over low heat, whisk paprika mixture into roux and cook 5 minutes, stirring constantly. Whisk in hot stock 1 cup at a time.
4. Add onions and bring to a boil. Add remaining 1½ tablespoons of Garli Garni, reduce heat, and simmer for 1 hour, stirring occasionally.
5. Meanwhile, blanch garlic in boiling water until tender, 7 to 10 minutes; drain.
6. Add garlic to chili and simmer until thickened, about 30 minutes, stirring occasionally.
7. Add pork and simmer until cooked through, about 15 minutes. Serve with rice.

Makes 6 servings.

Notes:

• Garli Garni seasoning is a product of the Gilroy Garlic Festival. You can find it in specialty stores or online. If you don't have any, substitute any basic garlic-herb seasoning blend.
• Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.