This is the best chili ever! You can adjust the spiciness of the chili with the amount and type of pepper you use. I make two batches, one for the kids, and one for Dean and I to enjoy.
8 tablespoons peanut oil
3 pounds boneless pork loin, cut into 2-inch cubes
1 onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 (15-ounce) cans diced tomatoes, with juice
2 Tablespoons agave syrup
1/2 cup prepared black coffee
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 small chopped jalapeno, for garnish
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, agave, and coffee. 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.
Bone Broth, otherwise known as stock, makes a wonderful base for soups and stews, but is also flavorful enough to drink on a cold winter’s night. Making homemade broth is one of those things that over the long run saves you time and will save you money. Using your slow cooker to make broth is really easy and requires almost no hands-on time at all. You can use pork, chicken, or beef bones and the results are all good. (TIP: After Thanksgiving don’t throw out that carcass; make turkey broth! If you befriend your local butcher, he may even give you a bag of bones for pennies.) Suggested tweaks: You can leave out the veggies and just use the bay leaves and garlic. The broth can be flavored with salt and pepper afterward. Try using a mix of oxtail, short ribs, chicken feet, and pigs feet but really any bones will do. If you can’t find quite the same assortment of bones, you can use chicken backs and wings.
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
7 garlic cloves
3-5 pounds of bones
2 bay leaves
2 Tablespoons of apple cider vinegar
Dump the vegetables in the bottom of a slow cooker and drop in the bones.
Lay the bay leaves around the bones and drizzle with the vinegar.
Add enough water to cover everything.
Cook on low for 8-10 hours and up to 24 hours.
When it is ready, pour the liquid in a large glass container.
The broth will keep in the fridge for a few days or in the freezer for six months. Once it chilled, the bone broth should transform into beef jello, a gel – a sure sign it is loaded with collagen. (Don’t worry—it’ll return to its liquid state once it’s heated.)
3 15-ounce cans small white beans, rinsed, drained
Chopped red onion
Chopped fresh cilantro
Plain low-fat yogurt
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
Add turkey; stir until no longer pink, breaking up with back of spoon.
Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices, breaking up with back of spoon.
Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer.
Discard bay leaves. (Can be prepared 1 day ahead.
Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
Used 2 lbs ground turkey and substituted two cans black beans for the three cans of white beans.
Substituted chicken stock for the beef stock.
Added ¼ cup chopped jalapenos (from a jar, not fresh)
Added half a cup of corn for color.