CHIPOTLE PEACH PORK CHILI

Chipotle Peach Pork Chili image

Provided by Amy Freeze

Categories Chili

Time 2h

Number Of Ingredients 21

CHIPOTLE PEACH SAUCE
1 lb frozen peaches
1 pkg dried ancho chilis (2-3 oz bag)
1 pkg dried guijaro chilis (2-3 oz bag)
1/2 can(s) chipotle peppers in adobo
2 c water
4 clove garlic
1 medium onion-chopped
PORK CHILI
1 lb fresh ground pork-not sausage
1 Tbsp olive oil
1 c chopped onion
1 c chopped bell pepper
2 clove garlic-minced
15 oz canned pinto beans
15 oz canned kidney beans
28 oz crushed tomatoes
3 oz tomato paste
1 tsp ground cumin
1 tsp salt
4 c chipotle peach sauce

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.