TASTEful Recipe: All Day Pork Loin Chili

Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

All Day Pork Loin Chili

Yield: 14 – 16 servings

Ingredients

• 8 Tablespoons vegetable oil
• 3 Pounds boneless pork loin, cut into 2-inch cubes
• Kosher salt
• Freshly ground 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
• 3 Jalapeno peppers, seeded and minced
• 2 Tablespoons light brown sugar
• 2 Tablespoons chili powder
• 2 Tablespoons ground cumin
• 2 Teaspoons cayenne pepper
• 3 Tablespoons cilantro, chopped
• 3 15-ounce cans diced tomatoes, with juice
• 1/2 Cup honey
• 1/2 Cup prepared black coffee
• 1/2 Cup bourbon
• 2 15-ounce cans black beans, drained
• 2 15-ounce cans kidney beans, drained
• 1 Cup sour cream (for serving)
• 1 Small can jalapenos, sliced or chopped jalapenos (for serving)
• 2 Cups shredded cheddar (for serving)

Method

• Pour four tablespoons of the oil into a large, heavy-bottomed stockpot and place over high heat for two to three minutes.
• Season the pork with a dash of salt and pepper and brown it in batches, three to five 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 bourbon. Add the beans, and stir well. Bring to a simmer, and then lower the heat to the lowest setting.
• Let simmer two to three hours, until the pork is juicy and buttery soft. #Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos and shredded cheddar.

PHOTO CREDITS
Photos: Courtesy of Squidoo