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Cathy Wright's spicy smoky pork chili




Source of Recipe


Cathy Wright


Recipe Introduction


Cathy Wright is an associate professor of history at Jefferson Community College Southwest. She makes this chili to celebrate the official start of comfort food season each year on Election Day. It is not terribly hot, so if you like a spicy chili, add more chipotle and cayenne, or use a spicy chili powder bought at a specialty shop.

Browning the meat can be messy. The fat tends to spit. But browning meat adds a lot of flavor to the chili and cooks out a lot of the fat.


List of Ingredients




3 slices bacon
4 pounds boneless pork shoulder, cut into 6 or 7 chunks
1 teaspoon salt
1 teaspoon (freshly ground) pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 large garlic cloves, minced (about a tablespoon)
2 chipotle peppers, or to taste (see note)
2 teaspoons dried oregano, crumbled
1/3 cup chili powder
1 tablespoon ground cumin
� teaspoon cayenne
14- to 16-ounce can reduced-sodium beef broth
10-ounce can tomatoes with green chilies
28- to 32-ounce can crushed tomatoes
2 16- to 19-ounce cans small red beans or kidney beans

Recipe



Garnishes: chopped red onion, chopped cilantro, diced avocado, lime wedges, sour cream

Cook bacon in a 6- to 8-quart heavy pot or Dutch oven over medium heat, until crisp. Transfer to absorbent surface, such as a paper towel. Season pork chunks with salt and pepper. Add oil to pot, and heat over medium-high until very hot but not smoking. Brown pork in batches so as not to crowd the pieces. Remove the browned pieces to a plate, and cook remaining pieces.

Pour off all but about 2 tablespoons of fat.

Heat oven to 325 degrees. Add onion to the pan, and cook over medium heat until softened, about 5 minutes. Add garlic, and cook another minute. Add chipotles, oregano, chili powder, cumin and cayenne. Stir 1 minute. Return pork to pot with any juices accumulated on plate, and add broth, 2 cups of water and tomatoes. Bring to a boil, cover and bake for 3 hours. Remove meat from pot to a platter. (At this point you may refrigerate liquid to allow the fat to firm and be lifted off, but the meat is easiest to shred when it is hot or warm.)

Place pot on low heat, and simmer sauce as you shred meat (discard fat). Use two forks or your fingers to pull the pork pieces into shreds. Add beans and heat through. Crumble bacon into chili. Serve with desired accompaniments. Thin the chili if you prefer.

Serves 8.