Spicy Pork and Bacon Chili |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 8 |
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This is a full flavor chili! Don't omit the brewed coffee, it adds flavor to the chili... serve with sour cream and cheddar cheese on the side. This is even better if made a day ahead, the flavors really intensify. Ingredients:
1 lb sliced bacon (can use a little less) |
1 (4 lb) pork shoulder, cut into 1-inch cubes |
2 onions, chopped |
1 -2 fresh jalapeno chilie, seeded and chopped |
2 tablespoons chopped fresh garlic (heaping tablespoons) |
2 teaspoons dried oregano (rubbed between fingers to release flavors) |
1/3 cup chili powder (yes 1/3 cup, or to taste) |
1 tablespoon cumin (can use more) |
1/4 teaspoon cayenne pepper |
1 (14 ounce) can beef broth |
1 cup brewed coffee |
1 cup water |
1 (28 ounce) can crushed tomatoes |
2 (19 ounce) cans red kidney beans, rinsed and drained |
salt and pepper |
sour cream |
shredded cheddar cheese |
Directions:
1. Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
2. Drain about half of the bacon fat and leave the rest in the pot.
3. Season the cubed pork with salt and pepper.
4. Add to the pot and brown on all sides; then transfer to a plate.
5. Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
6. Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
7. Return the pork and bacon back to the pot along with any juices from the plate.
8. Add in broth, coffee, water and tomatoes; mix to combine.
9. Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
10. Season with salt and pepper to taste.
11. Stir in the beans towards the end of cooking.
12. Serve with sour cream on the side.
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