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Georgia Pork & Peanut Chili

Georgia Pork & Peanut Chili

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Courtesy of Chef Kevin Harris of Food for Love Inc.
Ingredients
For Chili Base
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Onion, diced small
  • 3 cloves garlic, minced
  • 1 1/3 cup un-salted peanuts
  • 1 can diced tomatoes
  • 2 cup tomato sauce
  • 1 cup chicken broth
  • 2 tsp dried ancho chile purée
  • 1 Tbsp chili powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1 Tbsp honey
  • ½ tsp Tabasco sauce
  • 1 Tbsp Worcestershire sauce
  • ½ bunch green onions, chopped
  • ¼ cup roasted peanuts
For the Pork
  • 2 Tbsp extra virgin olive oil
  • 2 lbs. pork tenderloin, diced large
  • 2 tsp chili powder
  • 1 tsp sea salt
Preparation

To Prepare the Chili Base:

1. Heat 2 tablespoons of olive oil in a 1 gallon soup pot, and add the onion. Sauté for 3-5 minutes. Add the garlic and sauté for 1 minute.
2. Set aside last four ingredients. Then add all remaining ingredients and bring to a boil.
3. Reduce to a simmer for 20-25 minutes. Adjust the flavor by checking for heat and salt.

To Prepare the Pork:

4. Toss diced pork in 2 tablespoons of olive oil. Sprinkle with 2 teaspoons of chili powder.
5. Heat a large skillet to smoking point with 2 tablespoons of extra virgin olive oil. Add the chili-crusted pork and sear for 3 minutes on each side. The pork should have beautiful color.

To Finish Chili:

6. Add the cooked chili-crusted pork to the chili base and simmer for 5 minutes.
7. Add the Tabasco and Worcestershire sauces.
8. Top chili with the green onions and roasted peanuts.