Ranch Chili

Name: Ranch Chili
Yield: Serves 4 to 6 (Makes about 2 quarts)
Ingredients: 3 1/2 pounds, boneless Boston butt roast, trimmed of excess fat and cut into 1-inch cubes; 8 slices, bacon, chopped fine; 1 , large onion, minced; 3 , large jalapeno chiles (about 2 1/2 inches long), seeded and minced; 3 tablespoons, chili powder; 1 tablespoon, ground cumin; 1 1/2 teaspoons, dried oregano; 5 medium cloves, garlic, minced; 1 tablespoon, brown sugar; 1 (28-ounce) can, diced tomatoes; 3 cups, water; 2 , (16-ounce) cans red kidney beans, drained and rinsed

7 comments

Appears in Cook's Country February/March 2005

Main Courses

Stews

As good as this recipe could (and should) be, most recipes turn out tough, bland, dried-out pork and soggy overcooked beans. We wanted a spicy, sweet ranch-style chili, brimming with tender pork and creamy beans.

SERVES4 to 6 (Makes about 2 quarts)

WHY THIS RECIPE WORKS

Ranch chili recipes, which should ideally result in chunks of rich pork and stewed beans with Southwestern spices, often come out to a disappointing bowl of tough meat and mushy beans. And the spicing is either as bland as can be or four-al...

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