Pork Belly Chili Con Carne

Cook Time

120 mins

Cooking Method

Braise

Cuisine

Tex Mex

Difficulty

Moderate

Prep Time

20 mins

Servings

4



Ingredients


Avocado, diced

2 Bay Leaves

1 lbs Beef Stew Meat

12 oz Beef Stock

12 oz Beer, Bottle

15 oz Black Beans, Rinsed and Drained

3 tbsp Chili Powder

Cilantro, Chopped

1 tsp Coriander, Ground

2 tsp Cumin, ground

1 tbsp Flour

4 Garlic Cloves, Minced

2 tsp Mexican Oregano, dried

2 tbsp Olive Oil

2 oz Pancetta, diced

pork belly, cut into 1 inch chunks

2 Red Onion, Chopped

Rice, Cooked

To Taste, Salt & Pepper

Scallion, sliced thin

1/4 cup Tomato Purée



Cooking Instructions


Take your chili next level with this Pork Belly Chili con Carne. Pancetta, pork belly, and beef come together for an indulgent and mouthwatering stew filled with chili, beer, black beans and plenty of wood-fired flavor. Serve over cooked rice and top with avocado, cilantro and crunchy pepitas.  

Wood Pellet Recommendation 

The sweet and tart flavors from our Fruitwood Blend Hardwood Pellets will complement the spiciness of the chili.  

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 425°F. If using a gas or charcoal grill, set it up for medium-high heat. Place Dutch oven on grill and allow to preheat.
  2. Heat the olive oil in the Dutch oven, then sauté the pancetta until crisp. Add the onions and sauté for 3 minutes, then add the garlic and sauté 1 minute, until fragrant. Remove mixture with a slotted spoon and set aside.
  3. Add the pork belly and beef to the pot to brown, then add the chili powder, cumin, oregano, and coriander. Add the flour and cook for 2 minutes, stirring constantly.
  4. Add the beer, beef stock, and tomato purée. Stir well, then return the pancetta mixture to the pot. Add the black beans and bay leaves, then season with salt and pepper.
  5. Bring chili to a simmer, then reduce temperature to 325°F and simmer, uncovered, for 2 hours, stirring occasionally, until meat is tender, and sauce has thickened.
  6. Remove the chili from the grill, then serve warm with cooked rice, avocado, fresh cilantro, and scallions.


Special Tools


  • Cast Iron Dutch Oven
  • Slotted Spoon


Bigger. Hotter. Heavier. Tip


Sear meat in batches to nicely brown and prevent steaming.



Diet Info


  • Flexible Dieting








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