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.
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By kissysara
Calif
on March 06, 2013
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This was an excellent recipe! The pork loin is very tender and yummy! Chili is full of great flavors and I will be making this many more times!
By t_sroberts_4396300
Martinez, CA
on March 06, 2013
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Hands down the best Chili I've ever made. I made a double batch for a large family gathering and it GONE. I was a little shocked by that ; Two people asked for the recipe. I used a crock pot and left it on low for about 6 hours. Perfect. You can't go wrong. I've also added more beans than it called for to make it stretch farther and it didn't disturb the taste. Try this recipe, you will love it.
By rcampbell73
Mesa, AZ
on February 11, 2013
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This has become one of our favorite casual party dishes. We've taken it to pot lucks, Super Bowl parties, etc. We had it last night for my brother-in-law's birthday gathering. Lots of well developed flavors. My wife uses all black beans rather than the mix with kidney beans. It's probably the tastiest chili recipe I've ever had. Though she's a big fan of heat, I am and many others are a bit wimpier in that area. She was kind enough to reduce the cayenne to one TSP. It still had plenty of spicy heat without being a four alarm mouth blaze as was the initial effort. She also makes it a day ahead (2hrs and then finishes with another hour on the stove on party day. Chili is always better the day after the ingredients get a chance to get to know one another a little better.
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