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Thai Chile

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Redneck Chili

Pork, pork, pork and bacon make this chili a divine creation for us southern boys.  Mmm, mmm.

½ pound bacon
~ 4 pounds boneless pork shoulder (Boston butt) cut into 1" cubes
2 tablespoons canola oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon Mexican oregano (see notes)
½ cup good quality chili powder
1 tablespoon ground cumin
¼ teaspoon cayenne
1 teaspoon crushed red pepper
2 cups beef broth
1 cup brewed coffee
1 cup water
4 cups crushed tomatoes
4 cups cooked pinto beans

Cook bacon in a heavy pot large enough to hold all ingredients, turning until crisp.  Transfer to paper towels to drain and pour off all but ~2 tablespoons of the remaining grease from the pot.  When drained and crisp crumble the bacon.

Pat the pork pieces dry and season with salt and pepper.  Add oil to pot over moderately high heat until hot but not smoking.  Brown pork in batches without crowding and transfer with a slotted spoon to a plate.  Add the onions and sauté until softened.

Add garlic, oregano, chili powder, cumin, cayenne and pepper flakes then cook stirring, 1 minute.  Return pork along with any accumulated juice to the pot and add broth, coffee,  water and crushed tomatoes.  Simmer over low heat uncovered, stirring occasionally, until pork is very tender, about 2 hours or so.  Stir in beans and bring back to a simmer, stirring.

Serve chili with crumbled bacon.  Awesome.

Notes:  You may substitute Mediterranean oregano for the Mexican oregano.



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