Wednesday, November 9, 2011

Pork and Bean Chili

Been off for a while.  Should have a few posts today.

I've been looking for a pork chili recipe and stumbled along one that I modified.

Total Time:  3.5 hours
Cook Time:  2.5 hours

1/2lb bacon cut into 1" pieces
1.5lbs pork stew meat (looks like beef chuck cubes for beef stew).  I found pork loin, I would rather have found shoulder. Cut into 1" pieces.
1 large white onion chopped
4 cloves garlic minced
2 jalepenos, seeded and cut into rings
2c beef stock
1 -28oz can of diced tomato in puree or own juice.  You'll use about 2/3rds of it.  Hold the rest in reserve if needed.
1/3c chili powder
2t dried oregano
1/4t cayenne pepper (or to taste)
1T ground cumin
1T veg. oil

In a heavy bottom pot, at least 4 qts. render the bacon and remove to a paper towel.  Remove all but 2T of the bacon fat.  Add about 1T of canola or veg oil to help raise the smoke point of the bacon fat.

Dry the cubes of pork with a paper towel and sprinkle with salt and pepper.  When the oil is hot, cook cubes in oil until brown.  Cook in multiple batches.  You don't want to crowd.  If you do the pork will not brown.  Remove to a dish when cooked.  When finished, add onions and jalepeno to the pan.  Saute until almost translucent. Add garlic and spices.  Cook until the garlic has become fragrant, but not brown.  Cooking the spices helps to bloom their aromas.

Add back pork and any drippings.  Cook until tender, about 2-2.5 hours.

Set out toppings:  the bacon, minced red onion, minced jalepeno, sour cream, grated jack cheese, avocado...what ever you have.  Serve with warmed nacho chips.
Finished product before toppings.

Next time I'm going to go back to adding a bottle of beer and reduce the beef stock.  It was pretty good!

Happy Eating!

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