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Categories:
vegetable pork shoulder beef chuck kosher salt garlic onion red pepper chile powder cumin chipotle flakes Coriander tomatoes kidney beans bourbon Espresso agave shredded white Cheddar sour cream
Viewed: 47 - Published at: 2 years agoIngredients
- 3 tablespoons vegetable or grapeseed oil
- 2 pounds pork shoulder, trimmed and cut into 1/2-inch dice
- 1 pound beef chuck, cut into 1/2-inch dice
- 2 teaspoons kosher salt
- 4 cloves garlic, chopped or smashed
- 1 onion, diced
- 1 red pepper, diced
- 3 tablespoons chile powder
- 1 tablespoon cumin
- 1 teaspoon chipotle flakes or powder
- 1/2 teaspoon coriander
- Two 15-ounce cans diced fire-roasted tomatoes
- Two 15-ounce cans kidney beans, drained and rinsed
- 3 tablespoons bourbon
- 3 tablespoons brewed espresso
- 1 tablespoon agave
- 1/2 cup shredded white Cheddar, optional
- 1/3 cup sour cream, optional
Method
- Heat a large Dutch oven over medium-high heat.
- Add 2 tablespoons of the oil to the hot pan.
- Season the pork and beef with 1/2 teaspoon of the salt.
- Working in 2 batches, brown the meat on all sides; this will take about 7 minutes per batch.
- Remove the browned meat to a plate and continue with the next batch.
- When all the meat is browned and removed, add the remaining tablespoon of oil to the pan along with the garlic, onion and pepper.
- Cook, stirring often, for about 3 minutes.
- Season the vegetables with the chile powder, cumin, chipotle, coriander and 1 teaspoon of salt.
- Continue to cook the vegetables until the spices are fragrant and the vegetables are soft, an additional 2 minutes.
- Stir in the diced tomatoes and kidney beans along with 3 cups of water.
- Add the seared meat and the remaining 1/2 teaspoon salt.
- Reduce the heat to medium low, cover and simmer until the meat is tender and the chili has thickened slightly, about 1 hour.
- Stir in the bourbon, espresso and agave and turn off the heat.
- Serve garnished with shredded Cheddar cheese and a dollop of sour cream if desired.
