Slow Mo' Chili

  • Yield: 8 servings


8tablespoons vegetable oil
3pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 garlic cloves, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2tablespoons light brown sugar
2tablespoons chili powder
2tablespoons ground cumin
2teaspoons cayenne pepper
3tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2cup honey
1/2cup prepared black coffee
1/2cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1cup sour cream, for serving
1small can sliced or chopped jalapenos, for serving
2cups shredded cheddar, for serving


  1. 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.
  2. 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.