Dark Smoky Chili Recipe

Name: Dark Smoky Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork loin, rough cut into 1/2 inch chunks; ½ cup flour; ½ cup extra virgin olive oil; 2 large sweet onions, thin sliced; 2 large roasted red peppers, peeled and chopped; 4 large dried ancho chiles, stemmed and seeded soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth); 2 jalapeno peppers, stemmed seeded and finely chopped; 3 ounces unsweetened dark chocolate; ¼ teaspoon cinnamon; ½ teaspoon cumin; 2 tablespoons chili powder; plenty spice essence; 6 rough chopped garlic cloves; 4 cups good beef stock or 4 cups veal stock, brought to a simmer on the stove while you cook the rest; salt and pepper

Servings: persons

3 lbs pork loin, rough cut into 1/2 inch chunks
½ cup flour
½ cup extra virgin olive oil
2 large sweet onions, thin sliced
2 large roasted red peppers, peeled and chopped
4 large dried ancho chiles, stemmed and seeded soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth)
2 jalapeno peppers, stemmed seeded and finely chopped
3 ounces unsweetened dark chocolate
¼ teaspoon cinnamon
½ teaspoon cumin
2 tablespoons chili powder
plenty spice essence
6 rough chopped garlic cloves
4 cups good beef stock or 4 cups veal stock, brought to a simmer on the stove while you cook the rest
salt and pepper

1
In a heavy Dutch oven, on medium-high heat saute the onion, red pepper, and jalapeno until they are all well caramelized.
2
Throw in the garlic and the spices then cook for another couple of minutes then set off the heat.
3
Season the pork with salt, fresh ground pepper and plenty of essence.
4
Dredge the seasoned pork in the flour.
5
Set the pot back on the flame.
6
When it reaches full heat, throw in the coated pork with all the flour.
7
Cook the mixture until the pork starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux.
8
Add the chocolate and stir until it melts.
9
Stir the hot stock into the pork mixture stirring all the while, then add the chili puree.
10
Adjust seasoning (will need salt).
11
Simmer until the pork is very tender and the smoky.

1551

kcal

Calories

Fat

Carbs

107

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 lbs pork loin, rough cut into 1/2 inch chunks, ½ cup flour, ½ cup extra virgin olive oil, 2 large sweet onions, thin sliced, and more.

Yes, Dark Smoky Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dark Smoky Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions