All Day Pork Loin Chili Food

BOURBON PORK LOIN CHILI

Steps:

• Make one day before serving for optimal flavor.
• Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
• Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
• Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
• Add the bourbon and let cook for 2 minutes.
• Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
• Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
• Place cooked chili in refrigerator overnight to allow flavors to meld.
• Slowly reheat over medium low heat before serving.
• Top with cheddar cheese, sour cream, avoocados, and cilantro.

PORK LOIN CHILI

Steps:

• 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.

PORK LOIN IN A GARLIC CHILI SAUCE

Steps:

• In a large pot, place pork and add enough cold water to cover.
• Bring to a rolling boil.
• Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
• Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
• Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
• Cut the meat in small thin slices across the grain.
• Arrange on serving plate in an overlapping pattern.
• In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
• If you wish, you might garnish with cilantro and green onions.
• Enjoy!
• Edited 9/1/05:.
• Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
• Also, the sauce could be served on the side to dip.

MR. HANDY'S ALL DAY CHILI

Steps:

• Coarse chop onions and sauté in 4 tbs olive oil until caramelized in a 6 quart cooking pot.
• While onions are cooking coarse chop peppers and celery and place in bowl.
• Remove onions from pot (leaving oil) to bowl with peppers/celery; set aside.
• Add 2 tbs olive oil to pot.
• Combine chili powder and flour in small bowl and once well blended add to oil in pot.
• Add 2 tbs Worcestershire sauce and stir until smooth.
• Add Beef and Sausage to pot and stir until combined and well coated with sauce.
• Continue cooking over medium heat until browned.
• Add both cans of tomatoes to meat in pot and bring to light boil over medium heat.
• Add beans, pepper/celery/onion mixture, garlic, and all seasonings to pot and stir.
• Cover and reduce heat to lowest setting.
• Cook over low heat for at least four hours or up to 8 hours.
• In final hour of cooking remove cover and increase heat slightly to reduce liquid.
• Once chili reaches desired consistency replace cover and reduce heat back to low.
• Serve with side bowls of sour cream and shredded cheese (cheddar, or a good mix) and crackers.

ZIPPY PORK CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

PORK MIXED BEAN CHILI

Steps:

• Saute onion in olive oil til soft and golden.
• Add beans, salsa verde, chicken base (I like "Better Than Bouillon"), and tomatoes to pan and simmer for about 20 minutes.
• Add corn, cilantro and pork and simmer til heated through and slightly thickened (about ten to fifteen minutes). Stir in lime or lemon juice.
• Eat up!