Chipotle Pork Chili
Course: Main Course, MexicanServings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesFor those of you who like a little spice in your lives, this chipotle pork chili recipe that I’m going to be sharing today will surely be right up your street.
They say that spicy food is the ultimate legal high. When you consume spicy food, it stimulates receptors in your brain which then trigger the release of endorphins. These endorphins then cause you to feel happy, to crave more, and to feel good. Sure, you get a bit of “burn” from the chillies, but you can simply adjust the heat to suit your own palate.
As the nights now begin to close in, and the air gradually becomes cooler, this signifies the fact that fall and winter will soon be upon us. When I’m craving something warming, spicy, and comforting, my chipotle pork chili is one of my go-to recipes. I like my spice, and so do my family, so we’re no strangers to chillies in our household. If you don’t like too much spice however, you can simply cut back on the amount of chilli peppers you use in this dish, or simply go with milder varieties such as Anaheim chillies or jalapenos.
I love feeding my family this chili on a cold and miserable day because not only is it hearty and warming, it’s also very nutritious as it is loaded full of vitamin C-rich vegetables, protein, carbs, and fibre. It’s a great way to get the kids to eat their veggies, though you may wish to scale back the spice to begin with.
Chili is one of those dishes that is quite controversial, in the sense that everybody has their own favourite recipe and their own unique ingredients that they put into theirs. I myself, for example, use slow-cooked pork tenderloin for the protein, whereas others use beef chuck, beef ribs, or even ground beef. I just feel that the pork compliments the chipotle peppers in adobo sauce perfectly, though feel free to use beef instead.
I also use beans in mine, though feel free to skip using them if you’re not a fan. I like the extra texture they give the dish, plus they’re also a great source of plant-based protein and are packed full of dietary fiber.
In the US, we have many different variations of chili, though when you think ‘chili’ you think ‘chili con carne’. Nobody knows for certain how the dish made its way to the US, and other than the fact that most believe it first made its way to Texas, nobody knows how it came to be. Some say women who served food in San Antonio’s Military Plaza in the 1860s, who became known as ‘Chili Queens’ were responsible for the dish. Others say it was gold prospectors heading to California. Some even say it was cowboys and/or prison convicts in Texas. Whomever is responsible for the dish, I’m so glad they discovered it.
Once prepared, I like to serve the dish with chopped green onions and plenty of cheese. I also add a big dollop of sour cream on top. You can enjoy this chili with tortilla wraps or chips, with steamed rice, as a baked potato topping, or even straight out of the bowl.
If you can resist, I like to leave my chili in the fridge overnight for all of the flavors to mingle, and the dish to set. Re-heated the next day, it tastes even more incredible. Just be prepared to sweat because this is a hot one!
They say that spicy food is the ultimate legal high. When you consume spicy food, it stimulates receptors in your brain which then trigger the release of endorphins. These endorphins then cause you to feel happy, to crave more, and to feel good. Sure, you get a bit of “burn” from the chillies, but you can simply adjust the heat to suit your own palate.
As the nights now begin to close in, and the air gradually becomes cooler, this signifies the fact that fall and winter will soon be upon us. When I’m craving something warming, spicy, and comforting, my chipotle pork chili is one of my go-to recipes. I like my spice, and so do my family, so we’re no strangers to chillies in our household. If you don’t like too much spice however, you can simply cut back on the amount of chilli peppers you use in this dish, or simply go with milder varieties such as Anaheim chillies or jalapenos.
I love feeding my family this chili on a cold and miserable day because not only is it hearty and warming, it’s also very nutritious as it is loaded full of vitamin C-rich vegetables, protein, carbs, and fibre. It’s a great way to get the kids to eat their veggies, though you may wish to scale back the spice to begin with.
Chili is one of those dishes that is quite controversial, in the sense that everybody has their own favourite recipe and their own unique ingredients that they put into theirs. I myself, for example, use slow-cooked pork tenderloin for the protein, whereas others use beef chuck, beef ribs, or even ground beef. I just feel that the pork compliments the chipotle peppers in adobo sauce perfectly, though feel free to use beef instead.
I also use beans in mine, though feel free to skip using them if you’re not a fan. I like the extra texture they give the dish, plus they’re also a great source of plant-based protein and are packed full of dietary fiber.
In the US, we have many different variations of chili, though when you think ‘chili’ you think ‘chili con carne’. Nobody knows for certain how the dish made its way to the US, and other than the fact that most believe it first made its way to Texas, nobody knows how it came to be. Some say women who served food in San Antonio’s Military Plaza in the 1860s, who became known as ‘Chili Queens’ were responsible for the dish. Others say it was gold prospectors heading to California. Some even say it was cowboys and/or prison convicts in Texas. Whomever is responsible for the dish, I’m so glad they discovered it.
Once prepared, I like to serve the dish with chopped green onions and plenty of cheese. I also add a big dollop of sour cream on top. You can enjoy this chili with tortilla wraps or chips, with steamed rice, as a baked potato topping, or even straight out of the bowl.
If you can resist, I like to leave my chili in the fridge overnight for all of the flavors to mingle, and the dish to set. Re-heated the next day, it tastes even more incredible. Just be prepared to sweat because this is a hot one!
Ingredients
1 can of red beans or 300 g (11 oz) boiled
1 can of chipotle pepper in adobo sauce
1 cup salsa
5 garlic cloves minced
1 small onion chopped
1 cup of beef broth
1 tsp ground cumin
1 tsp ground black pepper
700 g (1.5 lbs) of pork tenderloin
4 canned jalapeno peppers, chopped
4 green chilies finely chopped
1/2 cup chopped green sweet peppers
50 ml (1.7 oz) of olive oil for sauteing
40 g (1.4 oz) of grated cheese or a cheese mix
A handful of fresh or dry oregano
1/2 cup chopped green onion
Directions
- Boil the pork for about an hour in salted water
- Cool the finished pork in cold water and shred the meat into fibers.
- Using blender, mix the chipotle peppers along with 1 cup salsa. Set the finished sauce aside.
- Sauté the onion, garlic and green chillies in a skillet with olive oil until golden brown.
- Add the meat, green bell peppers, and spices to the pan and cook until the meat is browned and peppers become tender (about 10 minutes).
- Add beans, sauce, beef broth and jalapenos to the meat. Cook everything for about 10 minutes, stirring constantly, until it begins to thicken.
- At the very end, add green onions with oregano and cook for 2 more minutes.
- Arrange the finished dish on plates and sprinkle with cheese. This dish also goes well with sour cream.
