Spicy Pork and Bacon Chili

Spicy Pork and Bacon Chili

Time: 2 hrs 25 mins

Ingredients

  • 1 lb sliced bacon (can use a little less)
  • 1 (4 lb) pork shoulder, cut into 1-inch cubes
  • 2 onions, chopped
  • 1 -2 fresh jalapeno chilie, seeded and chopped
  • 2 tablespoons chopped fresh garlic (heaping tablespoons)
  • 2 teaspoons dried oregano (rubbed between fingers to release flavors)
  • 1/3 cup chili powder (yes 1/3 cup, or to taste)
  • 1 tablespoon cumin (can use more)
  • 1/4 teaspoon cayenne pepper
  • 1 (14 ounce) can beef broth
  • 1 cup brewed coffee
  • 1 cup water
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans red kidney beans, rinsed and drained
  • salt and pepper
  • sour cream
  • shredded cheddar cheese

Directions

  • 1 Cook the bacon in a large pot over medium heat until crisp; transfer to paper towels.
  • 2 Drain about half of the bacon fat and leave the rest in the pot.
  • 3 Season the cubed pork with salt and pepper.
  • 4 Add to the pot and brown on all sides; then transfer to a plate.
  • 5 Add in onion, garlic, oregano and jalapenos, and saute until the onions are soft, stirring often (about 3-4 minutes).
  • 6 Add in the chili powder, cumin and cayenne pepper; stir for 1 minute.
  • 7 Return the pork and bacon back to the pot along with any juices from the plate.
  • 8 Add in broth, coffee, water and tomatoes; mix to combine.
  • 9 Simmer uncovered, stirring occasionally until pork is very tender (about 2 hours).
  • 10 Season with salt and pepper to taste.
  • 11 Stir in the beans towards the end of cooking.
  • 12 Serve with sour cream on the side.
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