A delicious chili with meat and heat, but no tomatoes. Prepare to have your face melt! 🙂
- 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 jalapeño 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, sauté 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, jalapeño 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
