Spicy Pork Chili

By ForkAndTheCork

Ingredients

• 8 tablespoons vegetable oil
• 3 About 3 pounds boneless pork loin, cut into large chunks
• Kosher salt
• Black pepper
• 1 Spanish onion, cut into 1‐inch dice
• 2 cloves garlic, minced
• 2 red bell peppers, seeded and cut into 1‐inch dice
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons brown sugar
• 2 tablespoons chili powder (add more to taste)
• 2 tablespoons ground cumin (add more to taste)
• 1 teaspoons cayenne pepper
• 3 tablespoons cilantro, chopped
• 3 (15‐ounce) cans diced tomatoes, with juice (I use the kind with chilis)
• 1 tablespoon honey
• 3/4 cup prepared black coffee
• 3/4 to 1 can beer (doesn’t matter which kind…Ranier is fine ☺)
• 2 (15‐ounce) cans kidney beans, drained
• 1 (15‐ounce) can black beans, drained
• 1 (15‐ounce) can great northern white beans, drained
• 1 (15‐ounce) can chili beans, drained
• 1 cup sour cream for serving
• Chopped green onion for serving
• 2 cups shredded cheddar, for serving

Details

Servings 8

Preparation

Step 1

Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3
minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch.
Set aside the browned pork.

Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the
veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the
vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot
along with the tomatoes, honey, coffee and beer. Simmer on medium/low for 2 hours, until the pork falls
apart. Transfer chunks of pork to a plate, shred with fork and return to pot—repeat until all pork is
shredded. Add beans and let simmer another 2 to 3 hours. Serve directly from the stovetop with side
bowls of sour cream, chopped green onion, and shredded cheddar.