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Beef and Pork Chili from the Hanover Street Chophouse


Soups and Salads


The Hanover Street Chophouse



Here's an easier chili recipe, courtesy of the Hanover Street Chophouse.


1 pound pork shoulder in 1-inch cubes The pork shoulder from Kellie Brook Farm in Greenland is suggested.
3 pounds lean ground beef. The ground beef from Kellie Brook Farm in Greenland is suggested.
2 oz canola oil
2 medoium onions, medium dice
1 green pepper, small dice
1 jalapeno, deseeded if less heat is desired
1 can chipotle in adobo sauce
8 cloves of garlic, smashed and minced
2 teaspoons dried oregano, Mexican preferred
1/4 cup chili powder
1 tablespoon cumin, toasted and ground fresh
1/2 teaspoon powdered turmeric
1 can beer, lager type
1 cup coffee, strongly brewed
2 cans (15 oz) crushed tomatos
1 can (15 oz) white beans or red kidney if you must - rinse and drain these

Preparation - Directions

Sear off pork shoulder in canola oil, rendering pork fat and browning meat. Remove meat and sweat out peppers and onion in remaining fat. Reserve.

Over medium heat, cook out ground beef slowly to cook through. Pour out fat ONLY if looking for healthiest outcome. This is a leaner meat and does not have an excess of fat.

Combine (except beans) all in heavy bottomed sauce or stock pot. Bring to a simmer slowly while stirring often to prevent crusting on bottom. Simmer partially covered for 1-2 hours till pork shoulder is tender and JUST starting to fall apart.

Add reserved washed beans and simmer for 5-10 minutes more.

Serve immediately with garnish as desired. We like cilantro, sharp Vermont cheddar, pico di gallo and fresh fried tortilla crumbles.

If time permits, we like to chill and age the chili in the refrigerator for 24 to 48 hours; we believe it makes a more educated and developed chili flavor. Enjoy!

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