Ingredients with Measurements:
- 2 lbs. boneless pork shoulder, trimmed and cut into chunks
- 1 tbsp. vegetable oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 can (28 oz.) diced tomatoes, undrained
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (8 oz.) tomato sauce
- 1 cup chicken broth
- 1/4 cup chopped fresh cilantro
- Shredded cheddar cheese, sour cream, and sliced jalapeños, for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes.
2. Transfer the pork to a slow cooker.
3. In the same skillet, add the onion, garlic, bell peppers, and jalapeños. Cook until the vegetables are softened, about 5 minutes.
4. Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Add the diced tomatoes, black beans, kidney beans, tomato sauce, and chicken broth. Stir to combine.
6. Pour the mixture over the pork in the slow cooker.
7. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and falls apart easily.
8. Shred the pork with two forks.
9. Stir in the chopped cilantro.
10. Serve the chili hot, topped with shredded cheddar cheese, sour cream, and sliced jalapeños.
- Time:
Preparation time: 20 minutes
- Cooking time: 4-8 hours
Temperature:
- Low or high setting on slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 390
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast or chicken thighs.
- Bell peppers can be substituted with poblano peppers or Anaheim peppers.
- Jalapeño peppers can be substituted with serrano peppers or canned green chilies.
- Black beans and kidney beans can be substituted with any type of canned beans.
Variations:
- Add corn or diced sweet potatoes for extra texture and flavor.
- Use different types of chili powder or hot sauce to adjust the heat level.
- Add a can of cornbread mix to the chili for a cornbread topping.
Tips and tricks:
- For extra flavor, sear the pork in the skillet until browned before adding it to the slow cooker.
- To save time, chop the vegetables and measure the spices the night before.
- Leftover chili can be frozen for up to 3 months.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the chili in a microwave-safe bowl or on the stove over medium heat until heated through.
Presentation ideas:
- Serve the chili in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Shredded cheddar cheese, sour cream, sliced jalapeños, chopped cilantro
Pairings:
- Cornbread, tortilla chips, or crusty bread
Suggested side dishes:
- Green salad, roasted vegetables, or coleslaw
Troubleshooting advice:
- If the chili is too thick, add more chicken broth or water to thin it out.
- If the chili is too spicy, add a dollop of sour cream or a sprinkle of shredded cheese to help cool it down.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F before shredding and adding it to the chili.
Food history:
- Chili con carne originated in Texas in the 1800s and was traditionally made with beef, chili peppers, and spices.
Flavor profiles:
- Spicy, smoky, savory
Serving suggestions:
- Serve the chili with a side of cornbread or tortilla chips for dipping.
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