How to make authentic pork chili?!
How to make authentic pork chili?
Answers: the key word to your question is "authentic", and no one seems to agree on that term. therefore, i would say substitute pork for what you would otherwise use in your favorite recipe. This is how I would make it.
I would take a port roast and cook it in a crock pot.
Cook about 3 cups of dry kidney beans.
I would cut up the roast then put it in a dutch oven with a can of homemade stewed tomatoes, the beans, and some chilli seasoning.
Then let it cook until the flavors are mixed. Here in Texas, if it's pork, it isn't authentic. It's gotta be beef, and no beans.
I'd give you my recipe, but I really just wing it. The Wick Fowler's 2-Alarm Chili Kit makes a pretty decent Texas chili, but you must add more heat. 2 pounds ground sausage
1 stick of margerine
4 16 ounce cans of kidney beans
2 cans tomato sauce
1 large chopped onion
8 tablespoons of good chili powder
2 teaspoons salt
6 tablespoons plain flour
4 cups water
2 finely minced garlic cloves Pork Chile: the best!!!
1 small onion, chopped
2 teaspoons bottled minced garlic (4 cloves)
1 tablespoon cooking oil
12 ounces pork tenderloin, cut into 3/4-inch cubes
2 teaspoons chili powder
2 teaspoons ground cumin
1 yellow or red sweet pepper, cut into 1/2-inch pieces
1 cup beer or beef broth
1/2 cup bottled picante sauce or salsa
1 to 2 tablespoons finely chopped canned chipotle chile pepper in adobo sauce*
1 (15 ounce) can small red beans or pinto beans, rinsed and drained
1/2 cup dairy sour cream
Fresh cilantro or flat-leaf parsley sprigs (optional)
In a large saucepan, cook onion and garlic in hot oil over medium-high heat about 3 minutes or until tender. Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown.
Add sweet pepper, beer or beef broth, picante sauce or salsa, and chipotle chile pepper. Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or until pork is tender. Stir in beans; heat through. Serve with sour cream. If desired, garnish with cilantro or parsley.
*When handling hot chile peppers, wear plastic or rubber gloves to prevent skin burns. Disposable plastic gloves from a pharmacy or paint store are ideal. If skin burns should occur, wash the area well with soapy water. If the juices come into contact with your eyes, flush them with cool water to neutralize the chile-pepper oil.
Makes 4 main-dish servings