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
- 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.