Prep 1 hr 30 mins
Cook 2 hrs
I came up with this recipe when I desired a chili with a different flavor and texture than the chili's I have had in the past. It is flexible in temperature and texture by how much and what type of chilies and your ratio of ground meat and chunked meat you use.
- 453.59 g dried black beans (soaked over night)
- 453.59 g ground pork
- 453.59 g pork shoulder chop (Boston butt, sirloin, what ever you have on hand)
- 1 large yellow onion (chopped)
- 2 dried poblano peppers (softened by soaking in boiling water and process in food processor till smooth)
- 1 dried ancho pepper (processed at same time as above)
- 29.58 ml bacon drippings (veg. oil would work)
- 793.78 g can whole canned tomatoes
- 29.58 ml minced garlic
- 2.46 ml chili powder
- 2.46 ml ground cumin
- 946.36 ml broth (I used homemade veg. stock use what you have)
- 2 chipotle chiles in adobo
- 78.07 ml cornmeal
- In a heavy Dutch oven melt down bacon drippings until hot, add chunk pork and brown well in batches. Set aside on paper towels to drain, mean while add ground pork and as pink disappears add your onions, tomatoes,garlic, processed chilies, chili powder, cumin, and reserved drained pork, add broth to cover by 2" add chopped chipoltle peppers, simmer till beans are tender ( add broth or water as needed).Add 1/3 cup of corn meal at end and stir to blend.
- Serve in bowls with shredded cheddar cheese and a sprig of cilantro or parsley and enjoy!