Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Laurie Esquivel�s Chili




Source of Recipe


the web


List of Ingredients




� pound bacon

4 pounds pork shoulder cut into 1-inch cubes

1 large onion, chopped

2 jalapenos, chopped

4 garlic cloves, minced

2 tablespoons oregano

� cup chili powder

1 tablespoon ground cumin

� teaspoons cayenne

1 14-ounce can beef broth

1 cup water

1 28-ounce can crushed tomatoes

1 19-ounce can small red beans

1 cup good, strong-brewed coffee

Serve with:

Sour cream

Diced red onion

Crumbled bacon

Lime wedges

Chopped cilantro

Diced avocado

Recipe



� Cook bacon until crisp. Crumble.

� Season pork with salt and pepper and add to pot with 2 tablespoons bacon fat. Cook until browned. Remove meat.

� Add onions and jalapenos until softened.

� Add garlic and all other spices. Stir for one minute.

� Return pork to pot. Add broth, water, crushed tomatoes, beans and coffee.

� Simmer uncovered for about two hours. Serve with other ingredients.