My hubby and son love chili and until now I have never made a pork chili before. I have a recipe that they both love but I loved the sound of this one and thought I would make it and boy am I glad I did. This got huge thumbs up from both my men, my hubby said it is one of the best he has had. I did adjust amounts slightly as I had more meat than was listed in the recipe, but stuck to the exact ingredients and you did not have to change a thing it was absolutely gorgeous. This will definitely become our regular way to make chili from now on it is an absolute winner. If you would like to read more reviews on this recipe please click here.

Ingredients

2 Tablespoons oil
1 Onion, chopped
2 Garlic cloves, minced
1 Chorizo sausage, sliced fine and small
500g Ground pork (ground)
3 Tablespoons Mexican chili powder
1 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon pepper
1 Tablespoon brown sugar
1 Teaspoon chicken stock powder
1 Teaspoon cocoa powder
1 Teaspoon chipotle chili flakes
1/2 Cup tomato paste
2 Cups water
1 (400 g) Can peeled chopped tomatoes
1 (400 g) Can red kidney beans

Method

1. Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).

2. Add pork and chorizo sausage and cook unti pordk changes colour.

3. Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.

4. Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the “raw” taste.

5. Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).

6. About 15 minutes before serving, add the kidney beans to the chili.

We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

All photos taken by me unless otherwise stated.