|Big Daddy's Kitchen|
|Big Daddy's Cooking with Attitude||
Pork, pork, pork and bacon make this chili a divine creation for us southern boys. Mmm, mmm.
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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