Adapted from Party Line with the Hearty Boys
Serves 8
4 Tbsp vegetable oil
1 1/2 pounds pork tenderloin, cut into cubes
Kosher salt
Freshly ground black pepper
1/2 onion, cut into 1 inch dice
1 clove garlic
1 red bell pepper, seeded and cut into 1-inch dice
1 1/2 jalapeno peppers, seeded and minced
1 Tbsp light brown sugar
1 Tbsp chili powder
1 Tbsp ground cumin
1 tsp cayenne pepper
1 1/2 Tbsp cilantro, chopped
2 (15 ounce) cans diced tomatoes, with juice
1/4 cup honey
1/4 cup prepared black coffee
1/4 cup bourbon
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1/2 cup sour cream, for serving
1 small can sliced or chopped jalapenos, for serving
1 cup shredded cheddar, for serving
Pour 2 Tbsp oil into a large, heavy bottomed stockpot. Heat on high for 2-3 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, slat, pepper and cilantro. Sweat the vegetable mixture over medium hear for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, honey, coffee, and bourbon. Add the beans and stir well. Bring to a simmer and then lower the heat to the lowest setting. Let the chili simmer for 2 to 3 hours, until the pork is juicy and buttery soft! Serve with side bowls of sour cream, sliced jalapenos, and shredded cheddar.