Pork Loin Chili

What to cook when there is a cold, cold week-end looming?  Yes, I know, cold to me is not cold to my east coast family and friends...just the same, if there is snow predicted for San Francisco, there just might be a chance that it could come my way...we haven't had snow since January 1999.  If we get any snowflakes, they will melt when they hit the ground...guess that is a good thing...but I am from the east coast and I do miss looking out and seeing a beautiful blanket of white covering everything.  Hmmmm...there may not be snow, but it will be cold...so, I need something comforting...

About five years ago I was watching Party Line with the Hearty Boys on the Food Network.  They were preparing a pork loin chili that sounded fantastic.  I had always used beef when I made chili but being a pork lover, this recipe was music to my ears.

It has a sweet and tangy flavor and I usually over do it when it is in the house.  For how many meals can one eat chili and still go back for more?  I don't know what it is about this recipe that makes music with my taste buds as well as my ears but this one does...  Maybe it is the wonderful, savory, tender chunks of pork...or the addition of honey...honey in chili?  Yep, and it is mighty good!  Whichever it is, it works for me!

The original recipe serves 16 but I cut it back...the family does not want chili for a month!

Pork Loin Chili
Adapted from Party Line with the Hearty Boys

Serves 8

4 Tbsp vegetable oil
1 1/2 pounds pork tenderloin, cut into cubes
Kosher salt
Freshly ground black pepper
1/2 onion, cut into 1 inch dice
1 clove garlic
1 red bell pepper, seeded and cut into 1-inch dice
1 1/2 jalapeno peppers, seeded and minced
1 Tbsp light brown sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp cayenne pepper
1 1/2 Tbsp cilantro, chopped
2 (15 ounce) cans diced tomatoes, with juice
1/4 cup honey
1/4 cup prepared black coffee
1/4 cup bourbon
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1/2 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
1 cup shredded cheddar, for serving

Pour 2 Tbsp oil into a large, heavy bottomed stockpot.  Heat on high for 2-3 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, slat, pepper and cilantro.  Sweat the vegetable mixture over medium hear for 10 minutes, until the onion is soft.  Add the pork back to the pot along with the tomatoes, honey, coffee, and bourbon.  Add the beans and stir well.  Bring to a simmer and then lower the heat to the lowest setting.  Let the chili simmer for 2 to 3 hours, until the pork is juicy and buttery soft!  Serve with side bowls of sour cream, sliced jalapenos, and shredded cheddar.


This is a yummy chili the flavor varies from the norm.  It is worth a try.  It will warm your tummy on a cold, cold day...or anytime!

Today is Foodie Friday!

I am happy to send this over to our gracious hostess, Michael, at Designs by Gollum.  If you have time do stop by and take a look at what is being shared today!

And Fat Camp Friday at Mangoes and Chutney!


  1. This sounds sooooo warm and yummmalicious!!;)

  2. Lot's of nice ingredients in this dish - must try it.

  3. How incredibly delicious! So warm and hearty - the pork loin must add great flavor!

  4. Gotta love that ingredient list. Jalapenos, black coffee, bourbon! I definitely want to give it a try. Looks beautiful too!

  5. That would be good for Sunday night Oscar watching and eating in front of the TV. Yum. Can't wait.

  6. If you had made 16 servings I would gladly take some off your hands

  7. This looks fantastic! Perfect for this cold weather.

  8. Love your pics! They really make the dish worthy of trying. I love your unusual ingredients too. Will give it a try.


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