Smoky Meaty Chili

Total Time:
1 hr 35 min
15 min
1 hr 20 min

6 servings

  • 3 tablespoons vegetable or grapeseed oil
  • 2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
  • 1 pound beef chuck, cut into 1/2-inch dice
  • 2 teaspoons kosher salt
  • 4 cloves garlic, chopped or smashed
  • 1 onion, diced
  • 1 red pepper, diced
  • 3 tablespoons chile powder
  • 1 tablespoon cumin
  • 1 teaspoon chipotle flakes or powder
  • 1/2 teaspoon coriander
  • Two 15-ounce cans diced fire-roasted tomatoes
  • Two 15-ounce cans kidney beans, drained and rinsed
  • 3 tablespoons bourbon
  • 3 tablespoons brewed espresso
  • 1 tablespoon agave
  • 1/2 cup shredded white Cheddar, optional
  • 1/3 cup sour cream, optional
Watch how to make this recipe.
  • Heat a large Dutch oven over medium-high heat. Add 2 tablespoons of the oil to the hot pan. Season the pork and beef with 1/2 teaspoon of the salt. Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch. Remove the browned meat to a plate and continue with the next batch.

  • When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper. Cook, stirring often, for about 3 minutes. Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt. Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes. Stir in the diced tomatoes and kidney beans along with 3 cups of water. Add the seared meat and the remaining 1/2 teaspoon salt. Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour. Stir in the bourbon, espresso and agave and turn off the heat.

  • Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.

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