This is, hands down, the best chili I have ever made. This chili rocked my world so much, I have completely stopped making ground beef chili. It has big bites of tender pork loin coated in a slightly smokey, slightly spicy tomato sauce. The prep time is longer than that for a beef chili, but don’t be scared by the long ingredient list, most of the ingredients are spices.The best part about this recipe?: you can easily double or triple the recipe to cook for a large crowd.
To make this for a group of 30, I tripled the recipe and served it along with appetizers and dessert. I had plenty left over, so I imagine it will feed closer to 35.
A note about the ingredients: Chipotle peppers are smoked jalapenos. The chipotle peppers can be found in small cans by the jalapenos in your grocery store. If you cannot find them, just use regular jalapenos. Chipotles are packed in cans with a chili sauce called adobo sauce. Keep the adobo sauce on the side and use it in the chili to increase the spice, as desired. I keep the rest of the chipotles in the fridge. They are yummy in refried beans, taco meat, my sister even used it in a honey mustard sauce which was delicious.
So first, chop your meat into bite sized pieces. Discard any fatty pieces.
Add another tablespoon of oil to the pan. Saute onions and bell peppers until they soften, then add the chipotles and garlic. While they continue cooking, add the rest of your spices.
Now add the tomato. Do you see that giant can? It was under $3 at CostCo. If I am making chili or tomato sauce for a group, I buy this 6 pound can of crush tomatoes.
Rinse your beans before adding them to the pot. Add the pork back to the pot too. A now all you have to do is make sure all the ingredients made it into the pot, and simmer for 2 to 2.5 hours. All told, the prep work and browning of the meat and veggies takes about an hour. So this meal takes 3.5 hours in total to prepare.
Pork Loin Chili
6 – 8 tablespoons vegetable oil
3 to 4 pounds boneless pork loin, cut into bite-sized pieces
Salt and freshly ground pepper
2 yellow onions, diced
2 red bell peppers, diced
1 poblano pepper, minced
3 chipotle peppers in adobo sauce, minced
2 to 3 tablespoons minced garlic
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
1 to 2 teaspoons cayenne pepper (to taste)
1 – 28oz can crushed tomatoes (if you like your chili more liquidy you can do 2 cans)
1 – 15 oz can diced tomatoes, with juice
2 tablespoons honey
½ cup prepared black coffee (I use 2 tablespoons of espresso powder)
½ cup bourbon
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
For serving (all optional):
Shredded cheddar cheese
1 small can sliced jalapenos
Pour 3 to 4 tablespoons (enough to coat) into a large, heavy bottomed stock pot and place over high heat for 2 to 3 minutes. Season the pork with salt and pepper and brown it in batches, 3 to 5 minutes for each side of the pork. Do crowd your pan, the pork will just boil instead of brown. Set aside the browned pork.
Pour more oil in the pan to recoat. Add the onion, bell pepper, and poblano pepper and cook until the onions are soft. Add the garlic and chipotle peppers to the pan and cook until all the veggies are cooked down, caramelized, and soft. This usually takes about 15 minutes. Season the vegetables with the brown sugar, chili powder, cumin, cayenne, salt, and pepper. Cook another minute to toast the seasonings. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon, and beans. Bring up to a simmer and the lower the heat to the low.
Let simmer for at least 2½ hours, until the pork is juicy and buttery soft. Serve with whatever optional toppings you enjoy.