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