Firecracker Pork Chili

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Prep Time: 20 minutes

Cook Time: 2 ½ hours

Servings: 6 to 8

Ingredients

2 lbs

Good Nature® Boneless Pork Loin, cut into ½” cubes
1 large

yellow onion, sliced into ¼” rounds
1

jalapeno pepper
1

poblano pepper
3

bell peppers (red, orange, or yellow)
4 tbsp

olive oil, divided
2 tbsp, each

kosher salt & freshly ground black pepper
4 cloves

garlic, roughly chopped
4 tbsp

chipotle powder
3 tbsp

cumin, ground
2 tbsp

smoked paprika
4 tbsp

tomato paste
3 cups

water
1 14.5 oz can

diced tomatoes
2 15 oz cans

kidney beans (do not drain)

Preheat grill to high.

In a large bowl, toss onion and peppers with 2 tablespoons olive oil. Place onion and peppers on grill and roast until charred and blistered. Remove from grill and roughly chop; set aside.

In a large soup pot or Dutch oven over medium high heat, add 2 tablespoons olive oil and pork; season pork with salt and pepper. Allow pork to brown on all sides, approximately 6 to 8 minutes. Once browned, add garlic, chipotle powder, cumin, paprika, and tomato paste; cook 5 minutes, stirring frequently. Add charred onion and peppers; cook an additional 5 minutes. Finally, add the water and diced tomatoes and bring to a boil, then reduce to a simmer.

Allow to simmer for 1 ½ hours, stirring occasionally. Add the beans with liquid to the pot and simmer an additional 30 minutes.

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