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SPICY HALLOWEEN PORK AND DEVIL'S




Source of Recipe


the web


List of Ingredients




1/2 lb sliced bacon (Follow Safe Handling Procedures)
4 to 4 1/4 lb boneless pork shoulder, cut into 1-inch cubes (Follow Safe Handling Procedures)
2 tablespoons vegetable oil
1 large white onion, chopped
1 to 2 fresh jalapeño chiles, seeded and chopped
6 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
1/3 cup blended chili powder
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
15 ounce can beef broth
1 cup brewed black coffee
1 cup water
28 to 32 ounce can crushed tomatoes with puree
2 (16 ounce) cans small red beans or kidney beans, rinsed and drained

Recipe



Cook bacon in a 6 to 8 quart Dutch oven or heavy pot over moderate heat, turning, until crisp. Transfer to paper towels to drain. Pour off all but 2 tablespoons fat from the pot. Crumble the bacon.

Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 5 to 6 batches without over crowding and transfer with a slotted spoon to a plate.

Add choppd onion and jalapeños chiles and cook over moderate heat, stirring, until softened. Add minced garlic, oregano, chili powder, cumin, and cayenne pepper, then cook the mixture, stirring, for 1 minute.

Return pork to pot with any accumulated juices on plate. Then add the beef broth, coffee, water, and tomatoes with purée.

Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 1/2 to 3 hours. Stir in beans and bring to a simmer, stirring.

Serve chili with crumbled bacon and corn or tortilla chips, crackers, shredded cheddar, sour cream and lime wedges.

Serves 6 to 8 hungry people along with Halloween ghosts and goblins...!!!