FILL THE POT
Burt's instrument of choice is a hard-anodized Calphalon pot. His secret weapon: a half-inch spun aluminum heat dissipater, which ensures even cooking. Burt says a cast-iron skillet placed under the pot works too.
Place the onion, garlic and two green chiles in a blender with a small amount of broth. Purée and pour into the pot. Add tomato sauce and pork. Mix dry ingredients in a bowl, and combine all but two tbsp. of the mixture with a can of chicken broth in a blender. Mix well, and add one-third of the seasoned broth to the chili pot. Boil the ingredients.