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Hot & smoky pork chili

Hot and smoky pork chili

A rich and flavourful chili with an irresistibly smoky fragrance. We used white beans in this recipe, but black or red beans would do the trick, as would a mix of different varieties. It’s not necessary to marinate the meat, but naturally, it’s tastier if you do. Of course, chili like most simmered dishes, is oftentimes tastier when reheated.


  • 2 lbs pork shoulder
  • 5 medium onions, chopped
  • 3 Tbsp Hot & Smoky Chili spices, ground
  • Salt to taste
  • 1 Tbsp olive oil
  • 1½ cups tomatoes, chopped
  • 6 garlic cloves, chopped
  • 3 cups cooked beans

Optional garnishes

  • salsa
  • sour cream
  • cilantro


  1. 1

    Remove ¼ cup of fat from the pork and cut into small cubes. Set aside.

  2. 2

    Cut the remaining meat into 1-inch cubes. Place in a bowl with one quarter of the chopped onions, ground spices and salt. Mix well and let rest in a cool place for at least 30 minutes or overnight, if possible.

  3. 3

    Heat a pot on medium include the olive oil and cubes of pork fat.

  4. 4

    Once the fat begins to melt and brown, simmer the remaining chopped onions for another 10 minutes without browning to avoid burning the spices.

  5. 5

    Incorporate the tomatoes and garlic. Bring to a boil. Cover and cook on low heat for 45 minutes.

  6. 6

    Add the beans and enough water to cover. Simmer for 30 minutes longer until the meat is tender. Taste and adjust the salt if necessary.

  7. 7

    Let rest at least 30 minutes before serving.