Bourbon Pork Loin Chili
Warm up your kitchen with the bold, smoky flavors of Bourbon Pork Loin Chili—a hearty, slow-simmered dish that takes classic chili to the next level. Tender cubes of seared pork loin form the base of this rich, bourbon-infused stew, enhanced by sautéed onions, garlic, and a medley of warm spices like chili powder, cumin, and smoked paprika. A splash of bourbon adds depth and a touch of indulgence, while a blend of diced tomatoes, beans, and optional dark chocolate creates a luscious, savory balance. Perfect for comforting weeknight dinners or game-day gatherings, this chili is best served with fresh cilantro, shredded cheddar, and creamy sour cream on top. Ready in just over two hours, it’s a flavor-packed crowd-pleaser that hits all the right notes.
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Recipe Information
Ingredients
- 2 lbs Pork loin
- 2 tbsp Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 0.5 cup Bourbon
- 28 oz Diced tomatoes (canned)
- 2 tbsp Tomato paste
- 2 cups Beef or chicken stock
- 15 oz Black beans (canned, drained and rinsed)
- 15 oz Kidney beans (canned, drained and rinsed)
- 2 tbsp Chili powder
- 1 tbsp Ground cumin
- 2 tsp Smoked paprika
- 0.5 tsp Cayenne pepper
- 2 tsp Salt
- 1 tsp Black pepper
- 1 oz Dark chocolate (optional, for depth of flavor)
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 1 cup Shredded cheddar cheese (optional, for topping)
- 0.5 cup Sour cream (optional, for topping)
Instructions
Trim any excess fat from the pork loin and cut it into 1-inch cubes. Season liberally with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 4 minutes per batch. Remove the pork and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
Deglaze the pot by adding the bourbon. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the bourbon simmer for 2 minutes, allowing the alcohol to cook off.
Stir in the diced tomatoes (with their juices), tomato paste, and stock. Return the seared pork to the pot.
Add the chili powder, ground cumin, smoked paprika, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
After 1 hour, add the black beans and kidney beans to the pot. If the chili is too thick, add additional stock or water to reach your desired consistency.
Optional: Stir in the dark chocolate to add a rich depth of flavor.
Cover the pot and continue simmering for another 30 minutes, allowing the flavors to meld and the pork to become tender.
Taste and adjust seasoning with additional salt or spices if needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
4729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.1 g | 295% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 10785 mg | 469% | |
| Total Carbohydrate | 248.2 g | 90% | |
| Dietary Fiber | 70.5 g | 252% | |
| Total Sugars | 51.1 g | ||
| Protein | 346.7 g | 693% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1739 mg | 134% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 9355 mg | 199% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
