Chunky Pork Chipotle Chili

Submitted by loof751

"A great and filling chili - adjust the chipotle chilis to your desired spiciness. Beef broth can be substituted for the beer if desired."

 

• Ready In: 25mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 teaspoons oil
• 1 small onion
• 4 garlic cloves
• 12 ounces pork loin
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 yellow bell pepper
• 1 (12 ounce) can beer
• 1⁄2 cup picante sauce
• 1 -2 tablespoon finely chopped chipotle chile in adobo
• 1 (16 ounce) can red beans, rinsed and drained
• 1⁄2 cup sour cream (can use light or fat-free)
• 1⁄4 cup cilantro leaf (optional)

directions

1. Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
2. Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
3. Toss the pork cubes with the cumin and chili powder until well coated.
4. Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
5. Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
6. Add the beans and heat through.
7. Serve topped with sour cream and cilantro, if desired.

Reviews

[mersaydees]

Made as directed and it was a bit liquidy which is okay. The bigger issue is the balance: given the spiciness, the sweetness was off a bit for us. I think that the next time I'd make this I will add a can of diced tomatoes and a tablespoon of sugar. Thanks, loof! Made for Zaar Stars.

 

[2Bleu]

Wow, fastest chili to make in the west, and here in PA too. :) Yes, This is more liquidy than regular chili, but easily remedied by adding 2 Tbsp of tomato paste during the final simmer. I cut the pork into thin strips and then diced it up (about the size of kidney beans). I like to prep pork for chili this way and use large cubes for stews. This recipe gets 5 stars for such a quick and very simple chili recipe that is wonderfully tasty & flavorful. I served it over saffron rice. Thanks for sharing the recipe. :)

 

[teresas]

We really enjoyed this dish. I did use the yellow pepper and also added in a minced jalapeno pepper for added spice. I served over rice just like others have suggested. I cooked this a bit longer to try and reduce the amount of liquid. Very yummy. Thanks for posting.

 

[KelBel]

This is a nice and spicy meal. I think it was more of a soup than a chili because the base was very thin - there was nothing to thicken up the liquid. I vision chili to be really thick and able to stand alone. I served this with brown rice and corn bread in order to soak up the the tasty liquid. Also, added corn instead of peppers. The sour cream is a must to cool the palate.

 

[lazyme]

Delish! I used a red bell pepper instead of yellow, because that's what I had on hand. I also used chili beans for the red beans. Other than that, I made this as directed. This was very simple and very good. I really enjoyed the smokey chipotle combined with the cumin. Thanks loof for a quick and tasty meal. Made for 1-2-3 Wonders tag game.