Red Pork Rib Chili

6 tbsp tomato paste

2 tbsp chili powder

2 tsp olive oil

6 cloves garlic, minced

1 ½ cups chicken broth, plus extra as needed

½ cup brewed coffee

2 tbsp cornstarch

4 tsp dark brown sugar, packed

½ cup red bell pepper, chopped

2 lbs country-style pork ribs, boneless, fat trimmed

kosher salt, as needed

black pepper, as needed

1 15 ounce can pinto beans, drained

1 cup corn kernels, fresh or canned

¼ cup cilantro, minced fresh, plus more for garnish

1 tsp lime zest, grated

3 tsp lime juice

My Adds:

½ Chipotle Pepper w/ Adobo sauce

2 tsp Smoked Paprica

Lightly oil inside of slow cooker with vegetable oil or cooking spray.

Combine tomato paste, chili powder, oil, and garlic in a bowl and microwave stirring occasionally until fragrant, about 1 minute. Transfer to prepared slow cooker.

Whisk in broth, coffee, cornstarch, and sugar.
Add bell peppers.
Generously season ribs with salt and pepper and nestle into the slow cooker.

Cover and cook until ribs are tender and the meat falls apart with little resistance, 5 to 6 hours on Low or 3 to 4 hours on High. Turn the ribs over halfway through cooking to ensure even braising.

Using a large spoon, skim excess fat from the surface of chili and discard.
Remove pork and transfer to a plate.
Break ribs into 1-inch pieces, removing any excess fat.

Adjust chili consistency with extra hot broth as needed.

Add back meat, beans, and corn to the slow cooker. Cook on high for 30 minutes.

Stir in cilantro, lime zest, and juice. Season with salt and pepper to taste.
Serve with garnishes if desired.

Notes:

Original Recipe Here

Additional Toppings: Cilantro, shredded cheese, sliced jalapeno, Serrano peppers, sour cream, red onion, limes, or avocado.

1st Attempt: Cooked for 8 hrs on low - switched to high for 1.5 hrs. Meat was just done.

May be good with semi sweet chocolate added with the corn and beans.

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Red Pork Rib Chili