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1/4
- pound sliced bacon
2
- pounds boneless pork cubed, ½ inch pieces
2 - tablespoons vegetable oil
1 - small chopped white onion
1 - jalapeno chile, chopped and seeded
2 - garlic cloves, minced
1 - teaspoon dried oregano, crumbled
2 - tablespoons chili powder
1-1/2 - teaspoons ground cumin
1/8 - teaspoon cayenne
7 - oz beef broth
1/2 - cup brewed coffee
1 - cup water
12 - oz. crushed tomatoes with puree
1 - can (8 ounces) red kidney beans
In a 8 quart pot cook
bacon with medium heat. Turn until bacon is crisp. Remove
and place bacon on paper towel to drain. Keep 2 tablespoons of
bacon drippings and remove the rest. After bacon has cooled,
crumble. Turn your
heat to medium/high and add oil. Brown pork in 3 batches.
Remove from pot and place on plate. In
hot pot, add onions and jalapenos and cook. Reduce heat to
medium. Stir onions and jalapenos until soft. Now add your
garlic, oregano, chili powder, cumin, and cayenne. Cook for 1
minute. Return
pork to pot and add broth, coffee, water and tomatoes. Simmer
chili, uncovered. Cook 2 hours and stir occasionally. You
want pork tender. Now stir in the beans and bring to a simmer. Garnish
with the crumbled bacon. You can also garnish with chopped red
onions, fresh cilantro, lime wedges, sour cream, and salsa.
Picnicking
&
Tailgating
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.
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