Spicy Pork and Bacon Chili
eri
17:14
< 4 hours
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Bacon
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Chili
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Easy
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Equipment
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Holiday
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Main dish
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Meat
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Pork
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Stove top
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Sweet
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Taste/mood
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Time to make
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Vegetables
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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.