The City Magazine Since 1975

Dressed-Up Down-Home Chili

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  • 1 pound pork loin, diced into 1/2” pieces
  • 1/2 cup flour
  • 3 slices thick-cut bacon, ends trimmed of excess fat, chopped
  • 1 small onion, diced
  • 1 orange bell pepper, diced
  • 2 carrots, diced
  • 2 tsp. garlic, minced
  • 2 tsp. ground cumin
  • 1/2 tsp. coriander
  • 1 tsp. dried thyme leaves
  • 4 cups chicken stock
  • 1 (28 ozs.) can tomato puree
  • 1 (16 ozs.) can pinto beans, drained (do not rinse)
  • 1 (16 ozs.) can cannellini beans, drained (do not rinse)
  • 1 chipotle packed in adobo, seeds removed (optional)
  • Salt and pepper to taste
  • Sour cream
  • Toasted cumin seeds

Toss diced pork in flour seasoned with salt and pepper. Shake to removed excess flour. Set aside.

Cook bacon in a large pot over medium heat until crisp. Remove from pan with a slotted spoon. Add pork, stirring occasionally until browned on all sides. Add vegetables and continue to cook, stirring often, until vegetables are tender. Add garlic and herbs; stir to coat. Return bacon to the pot. Deglaze the pan with chicken stock, scraping up the bits from the bottom of the pan. Pour in tomato, beans, and chipotle. Let chili simmer for 20 minutes. Season with salt and pepper. Ladle into serving bowls and top with sour cream and toasted cumin seeds.