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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 16 |
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Warning...this is spicy! This is a good warm chili for cold winter nights, just be cautious about the spice mixture. If you are not big on spicy foods, reduce the jalapenos (or eliminate them), along with the cayenne. The honey adds a slightly sweet flavor, you can add extra honey if you find it is too hot, but make sure you add it slowly. Ingredients:
8 tablespoons vegetable oil |
3 lbs boneless pork loin, cut into 2-inch cubes |
1 spanish onion, cut into 1 inch dice |
2 garlic cloves, 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 cumin |
2 tablespoons cayenne pepper |
3 tablespoons cilantro, chopped |
3 (15 ounce) cans diced tomatoes, with juice |
1/2 cup honey |
1/2 cup black coffee (prepared) |
1/2 cup bourbon |
2 (15 ounce) cans black beans, drained |
2 (15 ounce) cans kidney beans, drained |
Directions:
1. Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 minutes. Season the pork with salt and peper and brown it in batches, 3 to 5 minutes per batch. Remove from pan and set aside.
2. Pour the remaining oil into the pot and add the onion, garlic, bell pepper, and the jalapenos. Season the vegies with the brown sugar, and other spices, adding a little kosher salt. Sweat the vegetable mixture over medium high heat for 10 minutes.
3. Add the pork, tomatoes, honey, coffee and bourbon.
4. Add the beans, stir well bring up to a simmer and then lower heat to the lowest setting.
5. Let simmer 2-3 hours, until the port is tender.
6. Note: You can simmer this with the lid off the last hour or so to thicken if its too runny for your taste.
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