Pig Chili

This looks like a crazy long recipe list, and it is, but it's worth the effort!

(Makes 8-10 servings)

Step 1 Ingredients
2 T  chili powder

1 t       chipotle chili powder

1 T  cumin

2 t  oregano

1 t  thyme

1/2 t  coriander

4 T  water

Step 2 Ingredients

2 oz  bacon (about 3 slices)

3 lbs  pork* roast, cut into 1/2" cubes

1 c  onion, chopped

1 T  garlic, minced

2 T  jalapeno pepper, minced

Step 3 Ingredients

14 oz.  tomatoes (1 can, whole tomatoes)

1 c  cherry tomatoes, halved (or you can throw in another can of tomatoes...but the cherry tomatoes are SO good!)

8 oz.  tomato paste (1 small can)

1 t   honey (if this totally weirds you out, then use 2 t sugar.  Try the honey though, you won't be able to tell a difference)
2 c  water

Step 4 Ingredients

28-42 oz.   drained kidney beans (1 large can + 1 small can, red or white)

1 t  cornstarch

1 t  water

Directions

1. Mix the spices and 4 T water into a paste, set aside

2. Cook bacon in a skillet until crisp; reserve bacon fat; crumble bacon and set in large pot (no heat yet).  In the same skillet, brown the pork roast chunks in bacon fat, add to bacon crumbles in pot.  Sweat the veggies in remainder of bacon fat, add the spice paste to veggies and cook for 3-4 minutes. Add to meat in pot.

3. While the meat and veggies are cooking in batches, add to the pot canned tomato, tomato paste, water, honey and cherry tomatoes. After all the veggies and meat are in the pot, cook on medium heat until rolling boil. Reduce to low (simmer). Cover and cook for 2-3 hours on low. Uncover and cook 30 minutes.

4. Add kidney beans and cornstarch mixture. Heat through.

Freezes well.
*Chuck beef roast can be substituted for the pork roast, if desired.

For nutrition information go to: http://caloriecount.about.com/pig-chili-recipe-r771173#ixzz1YeBfqRIi