| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Cook: | 3 hr |
| Yield: | 14 to 16 servings |
| Level: | Easy |
| Total: | 3 hr 45 min |
| Prep: | 45 min |
| Cook: | 3 hr |
| Yield: | 14 to 16 servings |
Ingredients
- 8 tablespoons vegetable oil
- 3 pounds 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 tablespoons light brown sugar
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 teaspoons cayenne pepper
- 3 tablespoons cilantro, chopped
- 3 (15-ounce) cans diced tomatoes, with juice
- 1/2 cup honey
- 1/2 cup prepared black coffee
- 1/2 cup bourbon
- 2 (15-ounce) cans black beans, drained
- 2 (15-ounce) 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
Instructions
- Pour 4 tablespoons 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.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 471 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 76 mg |
| Sodium | 878 mg |
| Serving Size | 1 of 16 servings |
| Calories | 471 |
| Total Fat | 23 g |
| Saturated Fat | 6 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 29 g |
| Cholesterol | 76 mg |
| Sodium | 878 mg |
Reviews
I’ve been using this recipe for years now and it’s about time I leave a review.
This chili is so unbelievably good! The flavor palette is just impressive and perfectly balanced! I love this chili! I can’t stand to cook, but I do this because it is just so phenomenal! And my family loves it! Bravo!
Used defatted pork butt, Americano for coffee and Hennessy for bourbon. It all cooks off. 3 cans black and 1 cannellini beans. Simmered without lid and was perfect and oh so delicious! Perfect heat and sweet! Will be making this again!
Excellent. Have been making this for years . I didn’t find it too sweet as other reviews said not was it too thin. I have found cooking for about n hour and a half is enough time.
I love this chili recipe. It is different and so special. I am having a crowd of people over and spent almost an hour looking for this recipe because it is so good and I want to have something wonderful for my guests. Thank you Hearty Boys.
Arguably the worst chili recipe I’ve ever made; we stuck to the recipe as written. Sickeningly sweet, the stench of burbon was overpowering (and I used a really good one). I agree, the pork turned out dry, not buttery tender whatsoever. Obviously I’m in the minority, but what a total disappointment. It sounds good on paper, but revolting in practice.
This is my favorite chili recipe, I have been making it for several years now and it always comes out great! I do cut down on the amount of honey called for.
We thought this was great for tailgating! I made a few changes. Used pork tenderloin, cut into smaller cubes; cut the brown sugar and honey by half; added 1 large can crushed tomatoes rather than diced; and cooked in the crockpot (6 hours on low) the day before. Waited to add beans until the end.
Amazing flavor development, everyone loved the it!
– Most important nugget of advice is be careful with the cayenne! This chili came out S-P-I-C-Y, possibly to an abusive degree. Eating with a hearty loaf of bread and greek yogurt did NOT tone down the spice. It ruined the chili. Only after a couple of days did the spice meld down to an enjoyable level. Cayenne can always be safely added in, but it’s impossible to remove without hassle. I suspect this also happened to my batch because I used half the pork the recipe called for so there was less meat to absorb the spice.
– I used 2 tbsp of honey instead of the 1/2 cup, and ended up adding another 2 tbsp in the end. Having added so little at first, I saw how the combination of flavors “longed” for the additional hint of sweetness.
– I only had about 1.5 lb of pork loin, and using this little, the chili came out like a thick bean soup. I added 1 tsp flour, but not sure that affected the final consistency – either way it was great.
– Most important nugget of advice is be careful with the cayenne! This chili came out S-P-I-C-Y, possibly to an abusive degree. Eating with a hearty loaf of bread and greek yogurt did NOT tone down the spice. It ruined the chili. Only after a couple of days did the spice meld down to an enjoyable level. Cayenne can always be safely added in, but it’s impossible to remove without hassle. I suspect this also happened to my batch because I used half the pork the recipe called for so there was less meat to absorb the spice.
– I used 2 tbsp of honey instead of the 1/2 cup, and ended up adding another 2 tbsp in the end. Having added so little at first, I saw how the combination of flavors “longed” for the additional hint of sweetness.
– I only had about 1.5 lb of pork loin, and using this little, the chili came out like a thick bean soup. I added 1 tsp flour, but not sure that affected the final consistency – either way it was great.
Do you simmer it with the cover on or off?