Welcome back, chili lovers! Today, we’re diving into a recipe that’s sure to warm you up and satisfy your taste buds: Red Wattle Pork Chili. If you’ve ever wondered how to elevate your chili game, this is the perfect dish for you. The rich, savory flavors of Red Wattle pork bring a delightful twist to a classic favorite. Let’s get cooking!
Why Red Wattle Pork?
Before we dive into the recipe, let’s talk about what makes Red Wattle pork so special. This heritage breed is renowned for its rich, juicy meat, which is perfect for adding depth and flavor to your dishes. The well-marbled pork shoulder creates a chili that’s hearty and flavorful, with just the right amount of tenderness.
Ingredients:
1 lb Red Wattle pork shoulder (cut into 1/2-inch cubes)
2 tbsp olive oil
1 large onion (diced)
3 cloves garlic (minced)
1 red bell pepper (diced)
1 green bell pepper (diced)
2 medium carrots (peeled and diced)
2 celery stalks (diced)
1 cup tomatoes (diced, fresh or canned)
1 can (15 oz) kidney beans (drained and rinsed)
1 can (15 oz) black beans (drained and rinsed)
1 can (15 oz) corn kernels (drained)
1 cup beef or chicken broth
1 cup tomato sauce
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (optional, for extra heat)
Salt and pepper (to taste)
2 tbsp fresh lime juice
Chopped fresh cilantro (for garnish, optional)
Shredded cheddar cheese (for serving, optional)
Sour cream (for serving, optional)
Instructions:
Brown the Pork:
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the Red Wattle pork cubes and cook until they’re browned on all sides, about 5-7 minutes. Remove the pork from the pot and set it aside.
Sauté the Vegetables:
In the same pot, add the diced onion, bell peppers, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Build the Chili Base:
Stir in the diced tomatoes, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Cook for 2 minutes to let the spices toast.
Return the browned pork to the pot and mix well.
Add Liquids and Beans:
Pour in the beef or chicken broth and tomato sauce. Stir to combine.
Add the kidney beans, black beans, and corn. Mix well and bring to a boil.
Simmer to Perfection:
Reduce the heat to low, cover the pot, and let the chili simmer for 1 to 1.5 hours, or until the pork is tender and the flavors have melded together. Stir occasionally.
Finish and Serve:
Stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper as needed.
Serve hot, garnished with chopped fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired.
Tips for the Perfect Chili:
Spice it Up or Down: Adjust the chili powder and cayenne pepper to suit your taste. If you prefer a milder chili, reduce these spices; if you like it spicy, feel free to increase them.
Tomato Choices: Fresh tomatoes add a lovely texture, but canned tomatoes are convenient and work just as well.
Make Ahead: This chili tastes even better the next day! Make it ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months.
This Red Wattle Pork Chili is not just another chili recipe; it’s a celebration of rich, flavorful pork that makes every spoonful a delight. Whether you’re preparing it for a cozy family dinner or a gathering with friends, it’s sure to be a hit. Enjoy the comforting warmth and depth of flavor that only Red Wattle pork can bring.
Have you tried this recipe or made your own variations? I’d love to hear about your chili adventures—drop a comment below and share your thoughts or any tweaks you made!
Happy cooking and bon appétit!