Prep 15 mins
Cook 3 hrs
In honor of the ingredient of the month, I'd like to share this pot of joy with you!
- 2 lbs boneless pork, cubed,fat trimmed
- 2 large onions, chopped
- 2 cans chopped green chilies
- 2 jalapenos, minced
- 4 cloves garlic, mashed
- 1 tablespoon cumin seed, crushed
- 1 tablespoon ground cumin
- 2 teaspoons oregano
- 1⁄2 teaspoon thyme
- 1⁄2 cup chopped cilantro
- 2 (16 ounce) cans white beans, do not drain (navy, cannelini, etc)
- 3 tablespoons chili powder
- 2 tablespoons red wine vinegar
- salt and pepper
- 2 beef double bouillon cubes (knorr)
- 1 1⁄2 quarts water
- 2 -3 tablespoons olive oil
- In a fairly large soup pot, heat olive oil.
- Sautee garlic until golden, then add onion.
- Sautee until it begins to become translucent, then add pork.
- Salt and pepper to taste.
- Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
- Add all remaining ingredients.
- Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
- Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
- Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
- Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!
Fabulous chili cg! The flavor was amazing. I used 1 pound of boneless pork chops, and 1 pound of ground pork. And I didn't have any cumin seeds, so I ended up using 2 tbsp of ground cumin--yum! I also had to sub white wine vinegar for the red--someone finished it and didn't tell me, lol. Anyway, everything else was done just as your recipe says. If anyone is thinking that 2 onions is a lot, trust me, it isn't. They really cook down. So--the meat was very tender and the chili simmered for about 1 1/2 hours. The house smelled so good. I would make this again in a heartbeat--beans and all! Oh! You HAVE to put the grated cheese and dollop of sour cream on your bowl of this chili--it is delicious! Thanks cg! :)
We really liked this chili! Cut down to 1/2 recipe. I didn't end up adding all the water and let it cook for 2-3 hours to make it a little thicker (with lid off). The long cook time also made the pork really tender. Didn't have any fresh jalapenos, so used a little jarred pickled ones with a little brine added in. My toddler son ate my whole bowl, even though it was a little on the spicy side!
After reading the reviews I added only 1qt water, simmered it a couple hours uncovered, add an extra jalapeno and 2 habanero peppers (if you love spice food its a must) and it was EXCELLENT!!!