Saturday, July 7, 2012

Pork Shoulder Chili Recipe



While puppy was napping today, I made chili. Of course I kept looking over my shoulder to see if she woke up. We're house training and I'm supposed to watch her like a hawk. Yes, I decided to live dangerously and cook. If I can do this under extreme stress, this recipe should be a cinch for someone cooking under normal conditions.



2-1/2 lbs boneless pork shoulder, cut into 1-1/2" chunks
salt
2 T cumin
2 t cinnamon
1 15-oz can diced tomatoes
12 oz beer
1 garlic clove, smashed
2 T dehydrated onion
2 15-oz cans kidney beans
1 bell pepper, small dice
1 15-oz can corn
2 T corn flour (or corn meal), finely ground

Season pork with salt and brown in heavy-bottomed dutch oven. You may have to do this in two batches to avoid overcrowding your pan. It took me about 4 mins per side.





Return pork to pot. Sprinkle cumin and cinnamon over pork. Neither of these spices have heat so you can add more if you like. Add tomatoes and beer. Deglaze the pot by scraping the brown bits at the bottom with a wooden spoon.





Add garlic and onion. Dehydrated onion is a lifesaver when you're pressed for time. Of course, you can use fresh onion. If you don't want to take the time to brown it, use a grater so the onion will cook down faster. After the pot comes to a boil, simmer for about an hour.







Taste your pork to see if it's tender. (Mine needed another half hour.) If your pork is tender, add kidney beans, bell pepper, and corn. Simmer for about 5 mins more.



If your chili looks too watery for your taste, bring pot back up to a boil. Sprinkle corn flour and stir until sauce thickens.



So easy and so delicious!

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