Ingredients
- 8 tablespoons vegetable oil
- 3 pounds boneless pork loin, cut into 2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 Spanish onion, cut into 1-inch dice
- 2 cloves garlic, minced
- 2 red bell peppers, seeded and cut into 1-inch dice
- 3 jalapeno peppers, seeded and minced
- 2 tablespoons light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons cayenne pepper
- 3 tablespoons cilantro, chopped
- 3 (15-ounce) cans diced tomatoes, with juice
- 1/2 cup honey
- 1/2 cup prepared black coffee
- 1/2 cup bourbon
- 2 (15-ounce) cans black beans, drained
- 2 (15-ounce) cans kidney beans, drained
- 1 cup sour cream, for serving
- 1 small can sliced or chopped jalapenos, for serving
- 2 cups shredded cheddar, for serving
Directions
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 94 reviews
By rickdaly
on December 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Overall a good recipe. After tasting, I had to add a 6 oz can of tomato paste to thicken it a bit and to tailor the recipe to what my idea of chili is.
Pork loin... 2 inch cubes? Really? That would be like having pork steaks floating in your chili. Half inch chunks worked better for me.
By Dmitry_H
on October 10, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Overall, a pretty decent recipe. Here are some slight changes I'll make next time when I make this:
Use 1 can pinto vs 2 (that's a personal preference, though, to what kind of beans you like
Add a bottle (or maybe half bottle of a dark beer (or root beer if you prefer
Add a can of corn (did it this time, personal preference, I love corn
I also shredded the pork when it was almost cooked ... need to find a better way of doing that next time, though.
By kdenise1111_113...
Rochester, NY
on October 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is, hand-down, the best chili I've ever eaten....and everyone who tries it agrees. This stuff is GOOD! Modifications: I leave out the bourbon (didn't have any the first time I made it and didn't miss it, double the coffee, halve the honey, and substitute one can of white beans for kidney beans. It's spicy and sweet with a rich dark flavor from the coffee, and the pork melts in your mouth. I'm wondering about slipping in some cocoa powder and adding one more jalapeno...maybe next time! Make this chili for a crowd and you will win yourself fans for life.
Read all 94 reviews