Chipotle Peach Pork Chili

Amy Freeze

By
@amyfreeze

This chili recipe may have a lot of ingredients, but well worth it. The combination of peaches and peppers give the chili a bright, sweet heat. This is an uncommon hearty chili that's perfect for a cold night.
**The chipotle peach sauce can be made ahead of time.


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Serves:

6-8

Prep:

40 Min

Cook:

1 Hr 20 Min

Method:

Stove Top

Ingredients

CHIPOTLE PEACH SAUCE

1 lb
frozen peaches
1 pkg
dried ancho chilis (2-3 oz bag)
1 pkg
dried guijaro chilis (2-3 oz bag)
1/2 can(s)
chipotle peppers in adobo
2 c
water
4 clove
garlic
1 medium
onion-chopped

PORK CHILI

1 lb
fresh ground pork-not sausage
1 Tbsp
olive oil
1 c
chopped onion
1 c
chopped bell pepper
2 clove
garlic-minced
15 oz
canned pinto beans
15 oz
canned kidney beans
28 oz
crushed tomatoes
3 oz
tomato paste
1 tsp
ground cumin
1 tsp
salt
4 c
chipotle peach sauce

Directions Step-By-Step

1
SAUCE:
Soak dried peppers in water for 30 minutes to an hour to soften. Remove stems from peppers. In a medium sized sauce pan, combine peaches, peppers, water, garlic, and onion. Bring to a boil. Reduce heat to medium. Cover and simmer for 30 minutes. With an immersion blender or traditional blender, puree peach & pepper mixture. Set aside.
2
CHILI:
In a large pot, brown pork in olive oil over medium high heat. Reduce heat to medium. Add onion, bell pepper, and garlic. Saute 5 minutes or until onion becomes translucent. Be careful not to burn garlic. Add tomato paste and crushed tomatoes. Stir until tomato paste is incorporated. Add canned beans, spices, and chipotle-peach sauce. Cover and simmer over medium-low heat for 30 minutes, stirring frequently to prevent burning or sticking.

About this Recipe

Course/Dish: Chili
Main Ingredient: Pork
Regional Style: Southwestern
Collection: Chili
Hashtags: #peach, #chipotle, #chili, #pork