Best Pork Loin Chili Recipes

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ALL DAY PORK LOIN CHILI



All Day Pork Loin Chili image

Provided by The Hearty Boys

Time 3h45m

Yield 14 to 16 servings

Number Of Ingredients 22

8 tablespoons vegetable oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 Spanish onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15-ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup prepared black coffee
1/2 cup bourbon
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
2 cups shredded cheddar, for serving

Steps:

  • Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
  • Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
  • Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

PORK LOIN CHILI



Pork Loin Chili image

Make and share this Pork Loin Chili recipe from Food.com.

Provided by ladygiggles67

Categories     For Large Groups

Time 2h45m

Yield 14-16 serving(s)

Number Of Ingredients 22

8 tablespoons vegetable oil
3 lbs boneless pork loin, cut into 2-inch cubes
kosher salt
fresh ground black pepper
1 Spanish onion, cut into 1-inch dice
2 garlic cloves, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons cilantro, chopped
3 (15 ounce) cans diced tomatoes, with juice
1/2 cup honey
1/2 cup black coffee
1/2 cup Bourbon
2 (15 ounce) cans black beans, drained
2 (15 ounce) cans kidney beans, drained
1 cup sour cream, for serving
2 cups cheddar cheese, shredded, for serving
1 (4 ounce) can jalapenos, sliced, for serving

Steps:

  • Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.
  • Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, bourbon. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.
  • Let simmer 2 to 3 hours, until the pork is juicy and buttery soft. Serve directly from the stovetop with side bowls of sour cream, sliced jalapenos, and shredded cheddar.

Nutrition Facts : Calories 579.7, Fat 30.1, SaturatedFat 11, Cholesterol 85.4, Sodium 550.3, Carbohydrate 41.5, Fiber 9, Sugar 18, Protein 32.3

BOURBON PORK LOIN CHILI



Bourbon Pork Loin Chili image

This is a sweet and spicy pork chili with a kick!from the bourbon! It is simple to make, but feeds a crowd!

Provided by kiddoinky

Categories     One Dish Meal

Time 3h30m

Yield 12 serving(s)

Number Of Ingredients 22

3 1/2 lbs pork loin, cut into 1 inch pieces
8 tablespoons vegetable oil
2 large red bell peppers, seeded and diced
1 large Spanish onion, diced
3 jalapenos, seeds removed and minced
1/4 cup fresh cilantro, chopped
2 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon chipotle cayenne pepper
kosher salt
fresh ground black pepper
4 garlic cloves, minced
1/2 cup creamed organic wildflower honey
1/2 cup black freshly brewed coffee
1 1/4 cups makers mark Bourbon
2 (15 ounce) cans kidney beans, rinsed and drained
2 (15 ounce) cans black beans, rinsed and drained
3 (15 ounce) cans diced tomatoes with juice
shredded cheddar cheese
sour cream
avocado, diced
cilantro, chopped

Steps:

  • Make one day before serving for optimal flavor.
  • Heat 4 Tablespoons of vegetable oil over high heat in large heavy pot or dutch oven. Generously season pork with kosher salt and freshly ground black pepper. Add pork loin in batches to sear on all sides. Remove pork and set aside.
  • Turn heat down to medium. Add remaining 4 Tablespoons of vegetable oil to pot. Add red bell pepper, jalepenos, onion cumin, chili powder, cayenne pepper, salt and pepper. Sweat vegetables until onions are soft.
  • Add in the garlic and saute for 1 minute just until you smell the garlic cooking.
  • Add the bourbon and let cook for 2 minutes.
  • Add in the honey, kidney beans, black beans, and tomatoes. Turn up the heat until mixture is bubbling.
  • Turn the heat down to lowest setting and simmer for at least 3 hours. Or until the pork is buttery and tender.
  • Place cooked chili in refrigerator overnight to allow flavors to meld.
  • Slowly reheat over medium low heat before serving.
  • Top with cheddar cheese, sour cream, avoocados, and cilantro.

Nutrition Facts : Calories 597, Fat 29, SaturatedFat 7.9, Cholesterol 79.4, Sodium 443.9, Carbohydrate 31.2, Fiber 10.8, Sugar 5.8, Protein 36.3

PORK LOIN IN A GARLIC CHILI SAUCE



Pork Loin in a Garlic Chili Sauce image

Whenever I eat at a Chinese restaurant, I order this appetizer. Yum! When I make this at home, it is even better than at the restaurant and not only is it less expensive, you can have more of it--like a main dish. The original came from the Ultimate Chinese cookbook. The recipe indicates that this should be served cold, but I warm it in the microwave.

Provided by Chef Patience

Categories     Pork

Time 5h35m

Yield 4 serving(s)

Number Of Ingredients 6

18 ounces pork loin
1 teaspoon garlic, chopped
2 tablespoons light soy sauce
1 teaspoon red chili oil
1/2 teaspoon sesame oil
water, as needed

Steps:

  • In a large pot, place pork and add enough cold water to cover.
  • Bring to a rolling boil.
  • Skim froth from the surface of water, then cover pot and simmer for 25 to 30 minute.
  • Remove pot from heat and leave pork in the undrained pot to cool for at 1 to 2 hours.
  • Remove meat from pot cover lightly and cool completely in refrigerator for 2 to 3 hours.
  • Cut the meat in small thin slices across the grain.
  • Arrange on serving plate in an overlapping pattern.
  • In a small bowl, mix all the other ingredients, then pour the sauce over the meat.
  • If you wish, you might garnish with cilantro and green onions.
  • Enjoy!
  • Edited 9/1/05:.
  • Although the recipe seems to indicate that this dish should be served cold, I always warm the meat in the microwave.
  • Also, the sauce could be served on the side to dip.

HATCH CHILI PORK LOIN WITH PEACHY SAUCE



Hatch Chili Pork Loin with peachy sauce image

I know the peach sounds strange but it makes the sauce sooooo good. I put the peaches in with the garlic and saute them so they are pretty much a relish by the time I am done. Add a little cream to the pan juices and it may be the best sauce I have ever had.

Provided by Joni Preston @jonipreston55

Categories     Pork

Number Of Ingredients 7

2-3 pound(s) pork tenderloin (cut lengthwise in two)
- garlic and herb seasoning
- salt and pepper
2-3 clove(s) garlic
1-3 - hatch chili peppers
1 small peach (or one half of a larger one) diced
3 tablespoon(s) olive oil, extra virgin

Steps:

  • Salt and pepper the tenderloin (cut lengthwise into two long trips). You can add any type of herb seasoning too - you pick!
  • Saute garlic cloves, peach and hatch chili peppers until soft. Push these aside in the pan and Add the two pork loin pieces in a large skillet over medium-high in olive oil until just cooked (5-7 minutes on each side). Remove the meat from pan and cover with foil. The bits may be burnt a bit, but leave them in the pan.
  • In the same pan, add whole cream to the pan drippings and remaining bits from the garlic, peach and peppers. Do not over cook this - just get the cream hot and allow the bits to impart their flavor on the sauce. It will need a little salt and pepper for flavor. Dump all of this sauce on top of the pork loins.
  • Serve with steamed vegetables and you are done!

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