Chili
As you well know, chili is a matter of style. Texas-style uses only beef and never any beans. Period. Cincinnati-style uses ground beef and has a unique sweetness attributed to Mediterranean spices; beans and other condiments are served on the side. In the Southwest, chili is most often made with pork. And vegetarian-style chili gets its flavor from an assortment of beans and spices. Personally, I like them all. I will order a bowl from any and every joint that offers homemade chili. None, however, are as good as the chili that comes from my own kitchen.
This thick pork chili is intense. The deep brick-red color gives a hint about the depth of the flavor, which comes in part from the unconventional additions of strong coffee and smokey bacon. Cooked over a slow simmer, the meat just melts in your mouth. The beans are added late in the game so that they maintain their own identity. And don't forget the condiments. They really punch up the flavor factor.
Ingredients
3 pounds pork stew meat (picnic shoulder or Boston butt), cut into 1-inch cubes
8 thick slices hickory-smoked bacon
1 large onion, chopped
3 jalapeno chiles, seeded and minced
4 medium garlic cloves, minced
3 tablespoons chili powder
1/2 teaspoon cayenne
1 tablespoon ground cumin
1 1/2 teaspoons dried Mexican oregano
1 teaspoon dark brown sugar
1 28-ounce can diced tomatoes
1 cup strong coffee
2 cups water
2 15-ounce cans pinto beans
Salt and freshly ground pepper
Condiments
diced tomatoes
diced avocado
cilantro
pepitas (Mexican pumpkin seeds)
tortilla chips
Instructions
Rinse and pat pork dry. Liberally season with salt and pepper; set aside.
In a large Dutch oven or stockpot, cook the bacon over low heat until crisp. Use a pair of tongs or chopsticks to remove the bacon and place on a paper-towel-lined plate. Crumble bacon; set aside. Carefully, pour all but 2 teaspoons of fat from the pot into a small bowl; set aside.
Return the pot to the stovetop and increase heat to medium-high. Heat the bacon fat to just below the smoking point, then add as much of the meat as you can without allowing the pieces to touch each other. Cook until well-browned on all sides, about 5 minutes. Transfer browned meat to bowl. Brown remaining meat in batches, adding reserved bacon fat if necessary. (Don’t worry if browned bits of meat stick to the bottom of the pan. They add great flavor and will get deglazed later.)
Reduce heat to medium-low and add 3 tablespoons bacon fat to pot. Add onions and jalapeños; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, spices, and brown sugar. Cook until just fragrant, about 15 seconds. Add diced tomatoes, using a wooden spoon to scrape the bottom of the pot and loosen any browned bits. Add reserved bacon, browned pork, coffee, and water. Simmer, uncovered, over medium-low heat until meat is tender and juices are dark and starting to thicken, at least 2 hours.
Add the beans, along with their juices. Reduce heat to low, and simmer, uncovered, for another 30 minutes, stirring occasionally.
Garnish with cilantro and serve piping hot with small bowls of condiments.