The Best Darn Chili

March 23, 2021 Tracy Lauth Featured, Main Course 0

Best Darn Chili
The Best Darn Chili
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By Tracy Lauth

Makes 6 quarts

This recipe is hands down the Best Darn Chili I have ever made. Using pork shoulder instead of beef combined with the cocoa and espresso powder adds layers of flavors. This recipe is mild so feel free to pump it up to your liking – but wait until the end once all the flavors have blended together.

You can substitute canned beans for dried beans but I like to make everything fresh, without added salt and preservatives that you find in most processed foods.

The term “al dente” means little bite. Slightly undercooking the beans will allow them to soak up some of the sauce in the final stage. If you overcook your beans or use pre-cooked beans you may result in a wet chili. This is perfectly good but you won’t get the thick, stand your spoon up chili that this recipe makes.

Top the chili with cheese, sour cream, chopped green onions before serving. Enjoy!

Ingredients and Instructions

White Beans

  • 1 lb.     Dry Small white kidney beans (aka cannelloni beans)
  1. Soak beans in salted water overnight in refrigerator
  2. Remove from refrigerator and bring to a boil over medium heat until al dente (cooked through but not tender)
  3. Approximately one hour. 
  4. Drain and set aside

Shredded Pork

  • 3 lb.     Boneless Pork Shoulder
  • 4c +/-  Chicken Stock – Preferably homemade
  • 1          White Onion
  • 2 cl      Garlic

Pork Instructions

  1. Add rough chopped onion and smashed garlic cloves to bottom of instant pot
  2. Place meat over top (you may trim the fat if you prefer)
  3. Cover roast with chicken stock
  4. Pressure cook in Instant Pot for 90 minutes or crock pot for six hours until meat is tender and shreds easily
  5. Remove meat, strain, and reserve stock. Remove fat from stock.
  6. Shred meat and set aside

Chili Sauce

  • 4 c +/-             Meat stock
  • 1 29 0z can   Organic Tomato Sauce
  • 1 29 oz can   Organic Tomato Diced
  • 1 medium     White Onion chopped ¼ inch pieces
  • 2 T                   Blackening Spice (see below)
  • 1 t                    Coarse Sea Salt
  • 1 t                    Fresh Cracked Pepper
  • 2 T                   Unsweetened Cocoa Powder
  • 1 T                   Espresso Powder
  • ½ t                   Sugar (Use Golden Monk Fruit for a healthier sauce)
  • Shredded Pork
  • White Beans

Chili Sauce Instructions

  1. Add everything to Instant Pot and set to pressure cook for twenty minutes careful not to burn the beans
  2. Add salt and additional blackening spice to taste
  3. Slow cook until beans are done if needed

Blackening Spice Mix

Makes 1 cup

Ingredients

  • 1/4 c   Smoked Paprika
  • 2 T      Granulated Garlic (Not Garlic Powder)
  • 2 T      Granulated Onion (Not Onion Powder)
  • 1 T      Black Pepper
  • 1 T      California Chili Pepper
  • 1 T      Cayenne Pepper
  • 1 T      Ancho Chili Pepper
  • 1 T      Chipotle Chili Pepper
  • 1 T       Chili Powder

Store extra spice in airtight container in cool dark place

Use for soups, stews, vegetables, anything you want a little added flavor.  Use less of the blend for added flavor and more for heat