Made with AI
Texas Pork Belly Chili
Ingredients
- pork belly, diced2 lbs
- large onion, chopped1 large
- garlic, minced3 cloves
- diced tomatoes29 oz
- kidney beans, drained and rinsed30 oz
- tomato paste6 oz
- beef broth1 cup
- chili powder1/4 cup
- cumin1 tablespoon
- smoked paprika1 tablespoon
- oregano1 teaspoon
- saltto taste
- pepperto taste
- shredded cheddar cheesefor garnish
- sour creamfor garnish
- chopped green onionsfor garnish
Instructions
- 1
In a large pot or Dutch oven, cook the diced pork belly over medium heat until browned and crispy. Remove the pork belly with a slotted spoon and set aside, leaving the fat in the pot.
- 2
Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 3
Return the pork belly to the pot. Stir in the diced tomatoes, kidney beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, and oregano. Season with salt and pepper to taste.
- 4
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for at least 1 hour, stirring occasionally. The chili should thicken and the flavors will meld together.
- 5
Taste and adjust seasoning if necessary. Serve hot, garnished with shredded cheddar cheese, sour cream, and chopped green onions.
