With fall coming into full swing and most of us starting to feel a little chill creeping in it seemed like a good time to come up with something a that seems fall like. This thick chili has the right amount of spice and a slightly smoky flavor.
I hope you enjoy.
2 pound pork roast (I suggest a boneless center cut but any type works well)
4 cups of tomato sauce
5 medium poblano peppers
3 cloves of garlic (minced)
1/3 cup of chili powder
2 tablespoons of ground cumin
2 tablespoons of olive oil
2 tablespoons of all purpose flour
2 teaspoons of smoked paprika
1/2 teaspoon of salt
1/4 cup chopped red onion (optional)
1/4 cup of grated cheddar cheese (optional)
Dice the pork into 1/2 inch cubes. Clean and seed the poblanos, then cut them into 1/2 inch pieces. Mix the flour and salt together in a mixing bowl. Toss the pork in the flour mixture, giving it a light coating. In a dutch oven or stock pot, heat the olive oil over medium heat. Brown the pork. Add the minced garlic and poblanos. Add the cumin, chili powder and paprika. Saute for 5 to 7 minutes.
Pour in the tomato sauce. Stir to mix evenly. Reduce the heat to low-medium. Cover the pan and allow to simmer for 30 minutes.
Serve with optional topping of cheese and onions.