New Mexican Pork Chili

A delicious chili with meat and heat, but no tomatoes. Prepare to have your face melt! ­čÖé

  • 2 Tablespoons canola oil
  • 4 strips bacon, cut into small dice ( about 1/4 cup)
  • 2 pounds fresh pork (shoulder or butt), cut into 1/2 inch cubes
  • 1/2 cup all-purpose or pastry flour
  • 1 medium onion, finely chopped (about 1 cup)
  • 3 cloves garlic, finely chopped (about 1 Tablespoon)
  • 3 Tablespoons chili powder
  • 2 Tablespoons finely chopped canned jalape├▒o peppers
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • 3-1/2 cups cooked pinto beans or 2 (15 oz) cans pinto beans, drained and rinsed

Heat oil in a 10-inch or larger skillet over medium-high heat. Add the bacon; cook until crisp, about 5 minutes. Remove with a slotted spoon to paper towelling to drain; set bacon aside. Reserve the skillet with the drippings.

Shake the pork with the flour in a paper bag until coated. Remove pork and shake off any excess flour.

Working in batches, saut├ę the pork in the bacon drippings in the skillet until evenly browned, about 5 minutes; remove the pork to a plate as it browns.

Lower the heat to medium. Return all the pork and bacon to the pan. Add the onion and garlic; cook until the onion is softened and transparent, about 8 minutes. Add the chili powder, jalape├▒o peppers and chicken broth. Bring to boiling. Lower heat; simmer, uncovered, stirring occasionally for 2 hours or until the meat is very tender and the sauce is thickened. If the sauce becomes too thick, thin with a little water. Stir in salt.

To serve, heat the beans in a little water in a medium-size saucepan. Drain. Serve separately. Each person can spoon the chili over their own beans.

Makes 6 servings

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