Kitchen Sink Chili

This is a pork chili, but any meat can be used. You can go vegan as well. I would use 3 portobello mushrooms, chopped and reduce the amount of sauce.

Ingredients

2 lb Pork Tenderloin, seared, braised and then 1-1/2 lbs chopped

The Braise

1/2 large onion, chopped
3 stalks celery, chopped
3 carrots, chopped
3 bay leaves
3 cups chicken stock

The Chili

1-1/2 pounds pork tenderloin cut into 1/2 inch cubes
28 oz can crushed tomato
15.5 oz can black beans, drained
15.5 oz can red beans, drained
1/2 large white onion, chopped
1 yellow or orange pepper, cut into short strips
1 large Poblano pepper, seeded and chopped
1/2 cup fresh or frozen corn
6 cloves of garlic, sliced
2 tbsp powdered Ancho chili pepper
1 tbsp ground cumin
Kosher salt and cayenne pepper to taste
Braising liquid as needed to thin the chili
Corn flour (masa harina) as needed to thicken the chili
2 tbsp vegetable oil

Yellow Rice

1 cup extra long grain rice
1-3/4 cup water
1 tbsp butter
1 tsp turmeric
A pinch of saffron
A healthy pinch of salt

Garnish (optional)

Chopped white onion
Cilantro, chopped
Scallions (green onion), chopped
1 Lime, cut into quarters
Light sour cream
Extra sharp cheddar cheese, grated
Sriracha chili sauce or other hot sauce

Put two tablespoons vegetable oil in a heavy pot.

Season the tenderloin with salt and pepper.

Sear all sides of the tenderloin in the hot oil. Set aside.

Add the other braise ingredients. Put the tenderloin on top. Cover the pot. Bring to a simmer and cook for 1 hour.

One hour will cook the pork to a point where it is done, but still nice and slice-able.  1-1/2 hours will give you a nice, shreddable, pulled pork. That is perfectly acceptable too. 

After the pork is done, let it cool to the point where you can chop it up. We're looking for bite-sized pieces.

Strain the braising liquid into a container. Use the liquid to add to the chili if it gets too thick. Get rid of the tired, used up vegetables.

Everyone in the pool. All the chili ingredients now go into the pot. Bring to a simmer and cook for 1 hour.

After 30 minutes, check the seasoning. If it lacks salt, add a couple of pinches of salt. Add more cayenne pepper  if you want more spice. After one hour, taste again. If the chili is too soupy add a teaspoon of masa harina (corn flour) and stir. Masa is a great thickener. Keep adding a teaspoon at-a-time to reach the desired thickness.

For the rice, melt the butter in a hot pan. Add the rice and toast it in the butter, stirring constantly for about three minutes. Add all the other ingredients and stir. Cover. Bring to a simmer and cook for about 20-25 minutes or until all the water is absorbed. When done, fluff up the rice with a fork.

Plate the chili and rice with any of the garnishes you like. I like lime juice and cilantro.

Turmeric which gives the rice its yellow color will stain anything it touches. Cook the rice in a stainless steel pot and stir with a stainless steel spoon.

I made the mistake of stirring the turmeric and saffron rice with a rubber spatula. I now have a rubber spatula that is a happy yellow in color. 

This recipe makes a big batch of chili. I served two people and had leftovers the next day. I froze the rest.