Bronze Medal Chili

Bronze Medal Chili

Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 12 hours
Total Time 50 minutes
Servings 8 people
This won 3rd place is Rebecca's workplace -- should have won 1st but it was rigged!


  • 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


  • 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


  • 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