Pork Chili

This recipe has a few classic Texas-style bells and whistles. You can cook it for just a few hours or overnight—the longer the better. Vary the pepper content and the amount of garlic and onion.

Serves: 12Hands-on: 20 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 12


  • ¼ cup canola oil
  • 2½ lbs. lean ground pork
  • 4 medium red onions, peeled and chopped
  • 6 cloves garlic, chopped
  • 4 Italian green frying peppers, seeded and chopped
  • 2 medium red bell pepper, seeded and chopped
  • 2 medium yellow bell peppers, seeded and chopped
  • 4 small jalapeño peppers, seeded and chopped
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground English-style mustard
  • 1 tsp. ground cinnamon
  • 1 tsp. Dutch-process cocoa powder
  • ½ cup strong cold coffee
  • 2 Tbsp. Splenda
  • 2 Tbsp. Splenda brown
  • 3 cans (14 oz.) red kidney beans, drained and rinsed
  • 2 cans (28 oz.) Italian plum tomatoes
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. liquid smoke


  • Heat the oil in a large pot over medium heat. Sauté the pork, breaking it up with a wooden spoon. Add frying peppers, bell peppers, and jalapeños and stir, sautéing until softened, about 12 minutes.
  • Mix the chili powder into the meat mixture. Blend the mustard, cinnamon, and cocoa powder with the coffee, whisking with a fork until smooth. Add to the meat mixture.
  • Stir in the rest of the ingredients and cover. Reduce the heat to a bare simmer. Cook for at least 3 hours. The chili is done when the flavors have married and you can’t taste any one ingredient.