Jump to recipe Whiskey, Maple, Pork and Chorizo Chili
How to make this super flavorful Whiskey, Maple, Pork and Chorizo Chili.
My rustic cornbread recipe will go great with this chili. I will leave the link below. This is a no bean meat chili with bold rich flavor. It is not as thick as a traditional chili but you can thicken it up or use corn bread like I did to soak up some of this wonderful liquid.
Whiskey, Maple, Pork and Chorizo Chili
5 chorizo links
10 boneless pork chops
1 C onions
9 oz green chilis
1 C ketchup or tomato sauce
15 oz diced tomatoes
1/4 C apple cider vinegar
1/4 C Whiskey
1/4 C maple syrup (not the cheap kind for pancakes)
1/2 C brown sugar
1 T onion powder
2 t oregano
1 T cumin
2-3 dried chipotle pepper ground (remove seeds unless you want it hot)
2 dried ancho peppers ground up
1 T smoked paprika
1 T garlic
32o beef broth
1 C water
salt and pepper to taste
Grill chorizo and pork on grill and set aside
sweat onions in 1 T of oil
add garlic and spices to onions and stir for 30 seconds
add rest of ingredients
cut pork and chorizo in bite size pieces
add meat and reserve liquid to pot and simmer for an hour plus (It depends on how much liquid you want
Serve and enjoy with cornbread!
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I have never had cornbread better than this recipe and it would be great with this chili.
Link to Cornbread page.