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Ranch Chili Recipe

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This recipe for Ranch Chili, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hal Williams
Added: Friday, May 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2# boneless pork butt, trimmed of excess fat, (will give you about 2 1/2 #), and cut into 3/4" cubes, Salt and Pepper, 8 slices bacon, crisp and crumbled, 1 large onion, minced, 3 tbsp chili powder, 3 large jalapeno chiles, seeded and minced, 1 tbsp ground cumin, 1-1/2 tsp dried oregano, 5 medium garlic cloves, minced, 1 tbsp brown sugar, 1 (28 oz) can diced tomatoes, 3 cups water, 2 (16 oz) cans chili beans, drained.

Directions:
Directions:
Toss pork cubes with salt and pepper; set aside. Fry bacon in large, heavy soup kettle or Dutch oven over medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon to plate lined with paper towels; pour all but 2 tsp fat from pot into small bowl; set aside. Increase heat to medium-high, add half of meat to now-empty pot and cook until well browned on all sides, about 5 minutes.Transfer browned meat to bowl. Brown remaining meat, adding another 2 tsp bacon fat to pot if necessary. Transfer second batch of meat to bowl. Reduce heat to medium low and add 3 tbsp bacon fat to now-empty pot. Add onions, jalapenos, chili powder, cumin and oregano; cook, stirring occasionally, until vegetables are beginning to brown, 4 or 5 minutes. Add garlic and brown sugar; cook until fragrant, about 15 seconds. Add diced tomatoes and scrap pot bottom to loosen browned bits. Add reserved bacon, browned pork, and water, bring to simmer. Continue to cook, uncovered, at slow simmer until meat is tender and juices are dark and starting to thicken, about 2 hours. Add beans, reduce heat to low, and simmer, uncovered, stirring occasionally, for 30 minutes. Adjust seasoning with additional salt and serve with condiments.

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This chili tastes even better when made a day in advance, and if you plan to serve the next day, don't add the beans until you have re-heated the chili. Good choices for condiments incluce, diced fresh tomatoes, lime wedges, diced avocado, sliced scallions, chopped red onions, chopped cilantro leaves, sour cream and shredded Monterey Jack or cheddar cheese.

 

 

 

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