Pork / Mango Sweet-Heat Chili
Did you ever wish to make a pot of chili that has a sweet mango flavor and finishes with a chili pepper heat.
- Start with a pork tenderloin slice it cross grain into 1/2 inch slices. Further chop up the slices into bit size chunks – about 1/2 inch cubes.
- Brown the pork loin. I choose to brown it in a cast iron skillet on a super hot grill so the splatter does not go all over my kitchen.
- Once you finish browning the pork Loin add the butter, red onion and green pepper and continue cooking until the onion and green pepper have started to cook and have some brown edges.
- For the black beans, I prefer to start with dried beans, because I do not wish to add the juice that comes in the canned beans. For the mango, you may use frozen ripe Mango chunks or fresh, whichever you prefer. Liquid smoke is optional.
- The water content shown in the recipe is a total amount of additional liquid to add. If you choose to add some of the juice from the roasted red peppers or juice from the beans, you would add less water, but still have the liquid content
- Place all the ingredients in a large stock pot and cook for 2-3 hours or until some of the water cooks out and leaves you with a thickened chili.