1 jalapeño pepper, finely chopped
1 Hungarian pepper, finely chopped
2 large tomatoes, coarsely chopped
2 tablespoons + 1/3 cup fresh cilantro, finely chopped
1 lime, for zest/juice
8 oz bacon
8 oz fresh Mexican pork chorizo, casing removed
1 (8-oz) package fresh prediced yellow onions
1 teaspoon minced garlic
1 (15-oz) can black beans, drained and rinsed
1 (16-oz) can kidney beans in mild chili sauce
1 (8-oz) can tomato sauce
1 cup water
1 package sauceless shredded pork (about 12 oz)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 cup sour cream
2 cups shredded sharp cheddar cheese
2 cups tortilla chips
- Remove membrane and seeds from jalapeño and Hungarian peppers, then chop finely. Chop tomatoes and cilantro. Zest lime (1/4 teaspoon); squeeze for juice (1 tablespoon). Chop bacon; remove casing from chorizo (wash hands).
- Preheat large stockpot (5–6 quarts) on medium-high 2–3 minutes. Place bacon in pot; cook and stir 4–5 minutes or until crispy. Remove bacon and place on paper towel-lined plate, discarding all bacon drippings except 1 tablespoon left in pot.
- Reheat pot and reserved bacon drippings on medium-high. Add chorizo, jalapeño, Hungarian pepper, and onions; cook 3–4 minutes or until browned. Add tomatoes and garlic; cook
5 minutes or until tomatoes begin to break down.
- Drain and rinse black beans. Add black beans, kidney beans, tomato sauce, water, shredded pork, bacon, chili powder, cumin, paprika, salt, pepper, lime juice, and 2 tablespoons cilantro; mix thoroughly. Bring chili to a boil, then reduce heat to low. Cover and simmer 20 minutes.
- Combine sour cream, remaining 1/3 cup cilantro, and lime zest. Serve chili with sour cream mixture, cheese, and tortilla chips.
Champion Your Chili Tasting Event:
Debbie R., Clearwater, FL