Deep, Dark Pork Chili


eep, Dark Pork Chili
3 1/2 lb boneless pork loin, cubed
3 medium onions, diced
8 cloves of garlic, diced
14 oz canned diced tomatoes with roasted garlic
14 oz canned dark red kidney bean, liquid reserved 1/2 cup old fashioned oats
1/4 cup bourbon
4 tablespoons chile powder
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon sugar
1 tablespoon unsweetened cocoa (we used Hershey’s Special Dark)
1 tablespoon hot paprika
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon red pepper flakes
2 teaspoons hot sauce
2 teaspoons Mexican cinnamon (canella)
2 chicken flavored bouillon cubes


In a large pot, combine the oregano, paprika, chile powder, cumin, bouillon, sugar, hot sauce, cocoa, red pepper flakes, bourbon, coriander, tomatoes. Pour the reserved liquid from the kidney beans into a measuring cup. Add water to equal two cups. Add to the pot, bring to a boil and remove from heat. Meanwhile, in a large pan, saute the cubed pork with the onions and garlic in the oil. You may need to do this in batches, depending on the size of your pan. Add to pot. Bring back to boil. Then reduce heat and simmer parcially cover for 1 1/2 hours or until pork is tender. Uncover, stir in the beans and the oats. Continue to cook uncovered, stirring occasionally, an additional 15 minutes. Chili will be dark and thick.

My thoughts:
My husband bought me Jan and Michael Stern’s Chili Nation cookbook (more for him than me, I suspect) and was inspired to create this really delicious and unusual chili.


  1. mmmmmmmm.

    Looks really good…


  2. Sounds really good. I wonder how it would be with beef. We tend to like beef more than pork.

  3. You had me at bourbon.