You are here: Home » Recipes » Slow Mo’ Chili Slow Mo’ Chili Recipe by Chinet® Yield 8 servings PrintEmail Ingredients 8 tablespoons vegetable oil3 pounds boneless pork loin, cut into 2-inch cubes Kosher salt Freshly ground black pepper1 Spanish onion, cut into 1-inch dice2 garlic cloves, minced2 red bell peppers, seeded and cut into 1-inch dice3 jalapeno peppers, seeded and minced2 tablespoons light brown sugar2 tablespoons chili powder2 tablespoons ground cumin2 teaspoons cayenne pepper3 tablespoons cilantro, chopped3 (15-ounce) cans diced tomatoes, with juice1/2 cup honey1/2 cup prepared black coffee1/2 cup bourbon2 (15-ounce) cans black beans, drained2 (15-ounce) cans kidney beans, drained1 cup sour cream, for serving1 small can sliced or chopped jalapenos, for serving2 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.