Best Chipotle Pork Chili Recipes

CHUNKY CHIPOTLE PORK CHILI

Steps:

• In a large saucepan, saute the green pepper, onion and chipotle pepper in oil until tender. Add garlic; cook 1 minute longer., Add the beans, broth, salsa, cumin and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened. Add pork; heat through. Serve with sour cream. Freeze option: Cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Transfer to a large saucepan; heat through; add water to thin if desired. Serve with sour cream and, if desired, jalapeno slices.

CHUNKY PORK CHIPOTLE CHILI

Steps:

• Chop the onion. Mince the garlic. Cut the pepper into 1/2 inch chunks. Cut the pork into 3/4 inch cubes.
• Heat the oil in a large saucepan. Add onion and garlic and cook 3 minutes.
• Toss the pork cubes with the cumin and chili powder until well coated.
• Add the pork to the saucepan and cook until the pork is browned, about 3 minutes.
• Add the bell pepper, beer, picante sauce, and 1 tablespoon of the chipotle chilis. Bring the mixture to a boil. Simmer about 5 minutes or until pork is tender. Taste and add more chipotle if desired.
• Add the beans and heat through.
• Serve topped with sour cream and cilantro, if desired.

CHIPOTLE PORK CHILI

Steps:

• Heat oil in 4 1/2- to 5-quart Dutch oven over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring occasionally, until onions are softened.
• Stir in salt, cumin, pepper and pork. Cook 6 to 8 minutes, stirring frequently, until pork is lightly browned.
• Stir in chipotle chili, adobo sauce and tomatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 35 to 40 minutes, stirring occasionally, until pork is no longer pink in center.

CROCK POT CHIPOTLE PORK CHILI

Steps:

• Heat oil in large pan.
• Add meat, sprinkle evenly with cumin. Add sea salt to taste. Cook until meat is no longer pink or lightly browned.
• Add meat to crock pot.
• Add onion, garlic, chile, adobo sauce and all canned tomatoes.
• Stir and mix well.
• Cook on low for 6 to 7 hours.
• Add corn and beans and cook 1 more hour.
• Serve with a dap of sour cream, if desired.

CHIPOTLE PORK & CORN CHILI VERDE

Steps:

• 1. Cut the pork into 1" cubes and place into a medium bowl and add 2 tablespoons of pork rub and mix well to coat all of the pork. Heat a large stock pot or dutch oven over medium-high heat and add the olive oil. When the oil begins to shimmer, add the pork and cook, stirring, for 5 minutes, or until nicely browned.
• 2. Add the onion and jalapeño and cook and stir for another 5 minutes. Add the chicken stock, Ale, tomatoes, corn, beans, chili powder, garlic powder, agave and 2/3 cup cilantro. Mix well, cover and cook for 3 hours.
• 3. Makes about 4 quarts or approximately six 1 and1/2 cup servings. To serve, ladle into serving bowls and garnish with remaining cilantro. Add your favorite crackers, tortilla chips or crusty bread on the side. Enjoy!

CHIPOTLE STOUT AND CHORIZO CHILI TOPPED WITH PORK RINDS

Steps:

• In a large pot or Dutch oven, heat the olive oil. Add the onion and bell pepper and cook until onion softens but isn't browned, about 5 minutes. Add the chorizo and beef, cook until meat starts to brown. Add the garlic and stir. Add the beer, diced tomatoes, one chipotle pepper, adobo sauce, smoked paprika, pepper, cumin and Worcestershire sauce. Allow to simmer for about 30 minutes, until thickened. Add additional chipotle peppers as desired to raise heat level. Pour into bowls, top with cilantro, cheddar and Chicharrones.

CHIPOTLE PEACH PORK CHILI

Steps:

• 1. SAUCE: Soak dried peppers in water for 30 minutes to an hour to soften. Remove stems from peppers. In a medium sized sauce pan, combine peaches, peppers, water, garlic, and onion. Bring to a boil. Reduce heat to medium. Cover and simmer for 30 minutes. With an immersion blender or traditional blender, puree peach & pepper mixture. Set aside.
• 2. CHILI: In a large pot, brown pork in olive oil over medium high heat. Reduce heat to medium. Add onion, bell pepper, and garlic. Saute 5 minutes or until onion becomes translucent. Be careful not to burn garlic. Add tomato paste and crushed tomatoes. Stir until tomato paste is incorporated. Add canned beans, spices, and chipotle-peach sauce. Cover and simmer over medium-low heat for 30 minutes, stirring frequently to prevent burning or sticking.

CHIPOTLE PORK CHILI

Steps:

• In a large saucepan cook onion and garlic in hot oil over medium high heat about 3 min or until tender.
• Toss pork with chili powder and cumin; add to saucepan. Cook and stir until pork is brown.
• Add peppers, beef broth, salsa, and chipotle peppers. Bring to boiling; reduce heat. Simmer about 5 min or until pork is tender. Stir in beans; heat through. Serve with sour cream.