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Old 03-26-2010, 08:21 PM
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Default All Day Long Pork Chili

This recipe from Food Network is absolutely DELICIOUS!

When I saw them make the chili, they said, "You won't believe it, but when you cook the pork loin long enough, it 'gives up', and becomes as tender as butter melting in your mouth". They were right - I didn't believe it, but it DOES become tender after a long cooking! It flies in the face of everything I thought I knew about overcooking pork loin!

This is one of two of my keepers that these guys had on their show. I've made it a couple of times, but forgot to take pictures!

Lee

All Day Pork Loin Chili
Recipe courtesy Dan Smith and Steve McDonagh
Show:
Party Line with the Hearty Boys
Episode:
Game Day Gathering

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

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.

Last edited by QSis; 03-26-2010 at 08:25 PM.
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Old 03-26-2010, 08:34 PM
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Default Re: All Day Long Pork Chili

This is the recipe I needed, Lee! I love pork loin, but I always manage to overcook it enough that it is dry and tough. Now I see I just wasn't cooking it long enough! I will make it this weekend. Thanks a million, girlfriend.
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Old 03-26-2010, 08:48 PM
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Default Re: All Day Long Pork Chili

LOL, well, wait a second, girlfriend! (Honestly, you are SO cute!)

Evidently, either you have to cook pork loin to medium-rare (as I do for a whole roast or loin chops) OR you cook the beejeezus out of it, like this chili.

So, this All Day business works for this recipe, but I would NOT apply the principle to a loin roast or chops. 'K?

Lee
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Old 11-08-2011, 09:36 PM
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Default Re: All Day Long Pork Chili

I made this again today, and cut the recipe in HALF. Also, substituted parsley for the cilantro, and used San Antonio Red chili powder instead of the generic chili powder blend.

Took some pics this time, of the chili before simmering, after simmering and plated with shredded Mexican cheese blend and avocado.

Even my picky roommate LOVED it!

Lee
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Last edited by QSis; 11-08-2011 at 11:04 PM.
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Old 11-09-2011, 01:48 AM
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Default Re: All Day Long Pork Chili

Oh my! that looks lovely.
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Old 11-09-2011, 12:12 PM
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Default Re: All Day Long Pork Chili

Coffee, that's kind of different, sure looks good!
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Old 11-09-2011, 02:48 PM
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Default Re: All Day Long Pork Chili

1/2 cup of bourbon and 1/2 cup of coffee???

I can't imagine coffee adding to the flavor but am willing to try it.
Thanks for the bump Lee and double thanks for the PICS!!!!!!
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Old 11-10-2011, 10:50 PM
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Default Re: All Day Long Pork Chili

Mmmm, that looks amazing! Couple that with the cold weather setting in and I really don't have much excuse not to make a big batch of chili ASAP.
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Old 02-11-2018, 05:02 PM
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Default Re: All Day Long Pork Chili

Haven't made this in ages, and I had a 2-ish pound chunk of pork loin, so I cooked up a half of the recipe (still makes a lot).

This time, I omitted the brown sugar and honey and like it MUCH better! I subbed ancho chile powder for the cayenne, too.

Photos are of the browned pork cubes, the chili before simmering for 2.5 hours and then after the long simmer.

Delicious, hearty and warming lunches for me this week!

Lee
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