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
- 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)
- 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.
Photos: Courtesy of Squidoo