Bronze Medal Chili
Servings 8 people
This won 3rd place is Rebecca's workplace -- should have won 1st but it was rigged!
Ingredients
- 2 lb pork shoulder, cubed
- 800 ml fire-roasted diced tomatoes
- 900 ml chicken stock
- 2 Chiptole Peppers, canned
- 1 tbl adobo sauce from Chiptole can
- 3 Guajillo Peppers (dried), stems chopped and de-seeded
- 4 Chile de árbol (dried), stems chopped and de-seeded
- 2 Chiptole Peppers (dried), stems chopped and de-seeded
- 1 onion, halved
- 3 cloves garlic
- 2 tbl annatto powder/achiote powder
- 1 tbl cumin seeds
- 1 tsp oregano
- 1/2 tsp cinnamon
- 400 ml dried Pinto Beans, soaked overnight
- 400 ml dried White Kidney Beans, soaked overnight
- 2 tbl cornstarch
Instructions
- Blacken the onion and garlic in the Instant Pot on the high saute setting
- Heat the chicken stock to boiling and add the dried peppers, let soak 10 mins
- Blend together: blackened onion, blackened garlic, chicken stock, fire-roasted tomatoes, soaked peppers, canned chipotle peppers, and all the spices. Set aside.
- Brown the cubed pork in the Instant Pot, once browned add the blended liquid
- Add the soaked Pinto Beans and White Kidney Beans
- Cook on high pressure for 30 minutes
- Do a quick release and stir the liquid
- If the chili is too thin (mine was), make a slurry with the cornstarch to add and simmer for 20 minutes
Notes
- My beans were disintegrated after the 30 minutes of pressure cooking, so next time I might either add them last and just simmer or put in dried beans.
- I used the Instant Pot for this, but you could adapt to a stock pot