White House Pork Chili

By • February 2, 2012 • 0 Comments

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Author Notes: Food has played a significant role in my marriage. For six years my husband and I have enjoyed many evenings in the kitchen talking and bonding over the preparation and consumption of food. Since we said “I do” we have been committed to only one chili. Here at the White House our much beloved chili has become a "go-to" dinner. By "go-to" I'm referring to the meals that make us happy, quickly and easily. It is a one-pot dinner that's not gourmet and I can go to the grocery store without a list and pick up all required ingredients.
This chili, one of my all-time satisfying dishes is a modified Rachel Ray turkey corn chili. Over the past six years the recipe has transformed into a meal that speaks about our little life together. My husband suggested that black beans and Serrano pepper would give it heartiness and heat. I added ground pork, bacon and butter to indulge a little.
When eating chili this week with my husband he says with a mouth half-full “I want this chili to never end.” My thoughts exactly.
Please enjoy this meal with the ones you love in your comfies, on the couch watching tv.

Serves six

  • 1 1/2 lbs ground pork
  • 6 slices smoked bacon, cut into half inch pieces
  • 1 onion, diced
  • 2 green peppers, seeded and diced
  • 1 serrano pepper, diced
  • 16 ounces frozen corn
  • 2 cans black beans, drained
  • 24 ounces chicken stock
  • 28 ounces crushed tomatoes
  • 2 tablespoons butter
  • 2 1/2 tablespoons cumin
  • 1 teaspoon cayenne
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 2 bay leaf
  • splash of red wine vinegar
  • kosher salt
  • avocado
  • shredded cheddar cheese
  • avocado
  • sour cream
  1. Heat a large dutch oven over medium heat. Add the bacon and once cooked remove it from the pan and set aside.
  2. Add the butter to the pan and let it melt. Add the veggies (season with salt) and cook until soft, about 8 to 10 minutes.
  3. Next, add pork, bacon, bay leaf, cumin, cayenne, chili powder, garlic powder and salt. Cook until the meat is browned, about 15 to 20 minutes.
  4. Combine the crushed tomatoes, black beans, corn, red wine vinegar and chicken stock. Bring to a boil and then reduce to a simmer.
  5. Let the chili simmer for a least an hour or until the liquid has reduced. The longer it simmers, the more flavors will develop. Taste as it simmers and be sure to adjust the flavors to your liking.
  6. Top with sliced avocado, cheese, sour cream and lime juice.
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