chipotle peach pork chili
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.
prep time
40 Min
cook time
1 Hr 20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- CHIPOTLE PEACH SAUCE
- 1 pound frozen peaches
- 1 package dried ancho chilis (2-3 oz bag)
- 1 package dried guijaro chilis (2-3 oz bag)
- 1/2 can chipotle peppers in adobo
- 2 cups water
- 4 cloves garlic
- 1 medium onion-chopped
- PORK CHILI
- 1 pound fresh ground pork-not sausage
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped bell pepper
- 2 cloves garlic-minced
- 15 ounces canned pinto beans
- 15 ounces canned kidney beans
- 28 ounces crushed tomatoes
- 3 ounces tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 cups chipotle peach sauce
How To Make chipotle peach pork chili
-
Step 1SAUCE: 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.
-
Step 2CHILI: 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes