Spicy Pork Loin Chili
Ready In: 3 hrs 40 mins
Serves: 14-16
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
- 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.
- 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.
- Add the pork, tomatoes, honey, coffee and bourbon.
- Add the beans, stir well bring up to a simmer and then lower heat to the lowest setting.
- Let simmer 2-3 hours, until the port is tender.
- 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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