Dean’s Favorite Pork Loin Chili

Ingredients
8 tablespoons peanut oil
3 pounds boneless pork loin, cut into 2-inch cubes
Kosher salt
Freshly ground black pepper
1 onion, cut into 1-inch dice
2 cloves garlic, minced
2 red bell peppers, seeded and cut into 1-inch dice
3 jalapeno peppers, seeded and minced
2 tablespoons light brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 teaspoons cayenne pepper
3 (15-ounce) cans diced tomatoes, with juice
2 Tablespoons agave syrup
1/2 cup prepared black coffee
2 (15-ounce) cans black beans, drained
2 (15-ounce) cans kidney beans, drained
1 small chopped jalapeno, for garnish

Directions
Pour 4 tablespoons of the oil into a large, heavy bottomed stockpot and place over high heat for 2 to 3 minutes. Season the pork with a dash of salt and pepper and brown it in batches, 3 to 5 minutes per batch. Set aside the browned pork.

Pour the remaining oil into the pot and add the onion, garlic, bell pepper and jalapenos. Season the veggies with the brown sugar, chili powder, cumin, cayenne, salt, pepper and cilantro. Sweat the vegetable mixture over medium heat for 10 minutes, until the onion is soft. Add the pork back to the pot along with the tomatoes, agave, and coffee. Add the beans, stir well, bring up to a simmer and then lower the heat to the lowest setting.

Let simmer 2 to 3 hours, until the pork is juicy and buttery soft.

This is the best chili ever! You can adjust the spiciness of the chili with the amount and type of pepper you use. I make two batches, one for the kids, and one for Dean and I to enjoy.