Award-Winning Chili

Ingredients and Weight:

• Boneless pork shoulder (pork butt), 2 pounds
• Onion, 1 large, chopped
• Green bell pepper, 1 medium, chopped
• Red bell pepper, 1 medium, chopped
• Garlic, 3 cloves, minced
• Chili powder, 2 tablespoons
• Ground cumin, 2 teaspoons
• Dried oregano, 1 teaspoon
• Salt and freshly ground black pepper
• Kidney beans, 1 (15-ounce) can, drained and rinsed
• Pinto beans, 1 (15-ounce) can, drained and rinsed
• Beef broth, 3 cups
• Masa harina, 1/4 cup
• Sour cream, for serving
• Shredded Cheddar cheese, for serving

Preparation Time:

20 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Trim excess fat from the pork shoulder and cut into 1-inch cubes.
2. In a large Dutch oven or heavy-bottomed pot, brown the pork cubes over medium-high heat in batches. Remove the browned pork and set aside.
3. Add the onion, green bell pepper, red bell pepper, and garlic to the pot and sauté until softened, about 5 minutes.
4. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1-2 minutes to bloom the spices.
5. Add the beef broth and bring to a boil. Reduce heat to low and simmer for 1 hour.
6. Return the pork to the pot along with the kidney beans and pinto beans. Simmer for an additional 1 hour, or until the pork is tender and falling apart.
7. In a small bowl, whisk together the masa harina and 2 tablespoons of cold water. Stir the masa harina mixture into the chili and cook for 5 minutes to thicken.
8. Taste and adjust seasonings as needed.

Nutritional Information:

Per 1 cup serving:

• Calories: 350
• Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 80mg
• Sodium: 700mg
• Carbohydrates: 30g
• Fiber: 10g
• Protein: 25g

Dish Characteristics:

• Rich and flavorful
• Tender pork
• Beans add texture and protein
• Masa harina thickens the chili
• Topped with sour cream and shredded Cheddar cheese

User Comments:

• "This chili has the perfect balance of spices and heat."
• "The pork is so tender and melts in your mouth."
• "I love how the beans add texture and body to the chili."
• "This is the best chili I've ever had!"
• "This chili is perfect for a cold winter night."

Special Precautions and Tips:

• If you don't have masa harina, you can use cornstarch or flour as a substitute.
• To make the chili spicier, add more chili powder or chopped jalapeño peppers.
• For a thicker chili, simmer for longer or add more masa harina.
• Chili can be made ahead of time and reheated when ready to serve.