All Day Pork Loin Chili
Posted on January 22, 2010 by Leslie Blythe No comments
Winter Warming Comfort Food
The weather in Southern California has gone crazy – torrential downpours, flooding, mudslides, thunder, lighting, water spouts / tornados. It’s very unusual, given that we are always coping with draught conditions in Los Angeles. People do not know how to drive, put up an umbrella, get out of the car, select appropriate footwear. It’s just plain awkward. Just try to buy a pair of rubber rain boots here! Anyway, this is a very long winded way of saying, one needs some nice spicy comfort food to warm up – the high was 57 degrees! What a wimp I have become.
The following chili recipe has a nice slosh of bourbon in it to warm up anyone!
All Day Pork Loin Chili
8 Tbs vegetable oil
3 lbs 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 Tbs light brown sugar
2 Tbs chili powder
2 Tbs ground cumin
2 tsp cayenne pepper
3 Tbs cilantro, chopped
3 (15 oz) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15 oz) cans black beans, drained
2 (15 oz) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving
Pour 4 Tbs of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 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, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
Let simmer 2 to 3 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.
