Smoky Cowboy Chili

By rossboys

Christina Skye "Summer Island" recipe
- See more at: http://summerisland.christinaskye.com/recipes.php#sthash.w7erazP6.dpuf

Ingredients

• For toppings:
• 2 lb. boneless pork shoulder, cut in cubes
• 3 Tablespoons Peanut oil
• 1 tablespoon cumin seeds
• 1 large onion, chopped
• 2 large garlic cloves, chopped
• 1 green and 1 red bell pepper chopped
• 1 tablespoon ground cumin powder
• 1/4 teaspoon cayenne
• 2 tablespoons chipotle chile powder
• 1 tablespoon Aleppo pepper
• 1 teaspoon ground coriander
• 28 ounces canned smoked tomatoes, chopped. Pour off liquid.
• 28 ounces beef broth
• 15 ounces cooked cannellini beans (Rinse and pour off liquid)
• 15 ounces cooked kidney beans (Rinse and pour off liquid)
• 1 cup strong brewed black coffee
• Chopped sweet white onion
• Grated Monterrey jack or sharp cheddar cheese
• Chopped green onions
• Sour cream or Greek yogurt
• Crumbled cooked smoked bacon
• Lime wedges Fried tortillas wedges
• Avocado slices

Details

Adapted from summerisland.christinaskye.com

Preparation

Step 1

Heat oil.

Add dusting of smoked salt and pepper to pork. Cook in 2 tablespoons of oil until browned. Remove to a pan.

Add 1 tablespoon peanut oil and heat. Add onions, peppers, and cumin seed. Cook about six minutes or until the onions turn transparent.

Add garlic and all spices. Stir and cook over medium heat for three minutes until spices smell fragrant. (But no longer or they will burn.)

Add pork to pan. Stir in tomatoes, beans, broth and coffee.

Bring to a boil and simmer uncovered for 3 hours, until pork is fork-tender and chili has thickened.

Add toppings as desired. Yum!

Serve with cheddar cheese cornbread.
- See more at: http://summerisland.christinaskye.com/recipes.php#sthash.w7erazP6.dpuf