• 15Oct

    This recipe is a beauty. Pork loin and chili rarely exist in the same sentence, but this recipe brings them together in lip-smacking harmony. Not only is this recipe unique, hearty and incredibly tasty, it is also healthier than a typical chili that uses ground beef. If you are looking for a traditional chili, look elsewhere, because this is anything but. If you are looking for something different to wow your friends or family, you’ve got to give this a try!

    Ingredients
    2 tbsp canola oil – you can substitute other cooking oil if necessary)
    1 lb pork loin (fat removed, and cut into ½ inch cubes)
    2 spicy Italian sausages (optional)
    1 large purple onion, diced
    2 cloves garlic, minced
    3 small jalapeno peppers, seeded, rinsed, and minced
    1 red bell peppers, cut into 1-inch cubes
    1 green bell pepper, cut into 1-inch cubes
    3 tbsp fresh cilantro, chopped
    2 tbsp chili powder
    1 tbsp light brown sugar
    2 tbsp ground cumin
    1 tbsp Worcester sauce
    ¼ cup honey
    ¼ cup black coffee
    ¼ cup bourbon or Irish whiskey
    1 (15-ounce) cans crushed tomatoes, with juice
    2 medium vine-ripened tomatoes, diced
    1 (15-ounce) can black beans, drained
    1 (15-ounce) can kidney beans, drained
    2 tbsp flour
    Fresh coarsely ground pepper

    Toppings
    Sour cream (1 dollop per serving)
    1 cup grated cheddar

    Directions
    Heat oil in a large, heavy bottomed saucepan. Add pork and sausages, and cook until seared on all sides. Remove the pork from the saucepan, and set aside.

    Add the onion into the pot that has the juice from the pork, and brown the onions and garlic on low heat. Once onions are clear, add bell peppers and chopped cilantro. If the pot starts to dry up, add a little more oil.

    Add brown sugar, chili powder, brown sugar, cumin Worcester sauce and honey. Blend well and cook for a couple more minutes. Sprinkle flour and pepper over the pork that you set aside. Add it to the pot with the rest of the ingredients. Combine well, cover, and simmer for about one hour. The pork should be tender, and flavors should be well blended. The sauce should be slightly thick, and if it is not, you can add 1 tbsp flour mixed until smooth with a small amount of cold water. Let simmer for a few more minutes, and watch as the chili becomes thicker.

    Serve chili with sour cream and grated cheese on top, accompanied by some hearty, whole grain or corn bread.

    Wine Suggestion
    A spicy food like this goes best with, suprisingly, a sweet white.   The best are generally sweet Rieslings and Gewurztraminer (be careful not to buy a dry one, because there are both types available).  It should be served nicely chilled, and you will be amazed at how well the sweetness cuts through and complements the spiciness.