All Day Pork Loin Chili Recipes

PORK LOIN CHILI

Steps:

• 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, honey, coffee, bourbon. 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. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

SLOW-COOKER SPICY PORK CHILI

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

LEFTOVER PORK TENDERLOIN CROCK POT CHILI

Steps:

• Saute the onion and garlic in a large skillet over medium heat until translucent and fragrant. Add the cooked pork cubes and combine. Add all of the spices and stir until the pork, onion and garlic are all coated with spice.
• Pour the pork mixture into a slow cooker. Add the beans, tomatoes with their juice and beef broth or water. Season with pepper, cover, and cook on low for 8 hours.
• Serve over rice, in tortillas or plain in a bowl. Garnish with cilantro, sour cream and/or shredded cheddar cheese if desired.

PORK CHILI

Steps:

• In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

BOURBON PORK LOIN CHILI

Steps:

• Make one day before serving for optimal flavor.
• Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
• Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
• Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
• Add the bourbon and let cook for 2 minutes.
• Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
• Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
• Place cooked chili in refrigerator overnight to allow flavors to meld.
• Slowly reheat over medium low heat before serving.
• Top with cheddar cheese, sour cream, avoocados, and cilantro.

ZIPPY PORK CHILI

Steps:

• In a Dutch oven, heat canola oil over medium heat. Brown pork in batches until no longer pink. Add onion; cook until tender. Add garlic; cook 1 minute longer., Add beans, tomatoes, water, bouillon and seasonings to taste. Bring to a boil. Reduce heat; simmer, covered, until meat is tender, about 2 hours. If desired, serve with sour cream, tortilla chips and shredded cheese.

SPICY PORK CHILI WITH WHITE BEANS

Steps:

• In a Dutch oven, brown pork in butter in batches. Remove and keep warm., In the same pan, saute onions and celery in butter until tender. Stir in the beans, broth, water, jalapenos, spices, garlic, salt, parsley, pork and, if desired, hot pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until pork is tender. , Uncover; simmer 30-40 minutes longer or until chili reaches desired consistency. Sprinkle with cheese.