½ pound bacon (we love peppered bacon for this recipe)
2 medium-sized onions (diced)
2 medium-sized jalapenos (diced)
3 cloves of garlic (diced)
Kosher salt and black pepper to taste
1 tablespoon chili powder
2 tablespoons cumin powder
2 tablespoons coriander powder
1 teaspoon cinnamon
1 teaspoon cayenne pepper (leave this out if you don’t like spicy chili - increase to 1 tablespoon if you like it spicy)
1 16 oz lite beer (pick your favorite)
1.5 cups of Patterson’s Mopping Sauce
1.5 cups of orange juice
Juice from 2 limes
Directions
Brown the bacon over medium heat in a sturdy dutch oven (this is a one pot dish, so make sure your vessel is large enough to contain your finished chili).
Remove the bacon after it’s become golden brown. We don’t take it to the crispy point for this recipe.
Brown the pork. This may take a couple rounds of browning - remember, don’t crowd the pot or the meat won’t brown appropriately. Salt and pepper each round.
Remove the browned meat from the pot and add the diced vegetables (onion, jalapeno, garlic). Add approximately 2 teaspoons of kosher salt, stir the vegetables and cover for 2 minutes to release water. Continue to stir the vegetables to remove the browned bits from the bottom of the pot (this is where the flavor is!). Cook until the vegetables are thoroughly browned (think caramelized onions) and the bottom of the pot is clean.
Mix all spices together in a separate bowl and add them to the cooking vegetables, stirring constantly to keep them from burning (this should take around 4-5 minutes).
Add the beer, orange juice, lime juice, Patterson’s Mopping Sauce and the browned pork and bacon.
Make sure that the meat is covered with liquid. If this isn’t the case, add enough water to cover. Simmer for between 3-4 hours until the meat is pull-apart tender. Watch the level of liquid (the ingredients should always be covered slightly) throughout the simmer - add water if needed.
Before serving, place the entire dutch oven in the oven without the lid. Broil until the surface is browned and crispy.
Once it’s cooled a little, taste for salt and add if needed. Don’t add earlier as the simmering will concentrate the salt added earlier in the recipe.
Eat with your favorite taco toppings - we keep it simple, thin sliced red onions, cilantro and lime juice.
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