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

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat9g
Saturated Fat2g
Cholesterol55mg
Sodium540mg
Total Carbohydrate32g
Dietary Fiber10g
Sugars7g
Protein28g