January Recipe: Don’s Red Chili

Don's Red Chili

Freezing temperatures are no match for this sizzling, savory chili. Delicious, cozy favorites taste doubly sweet when they’re homemade. With nothing but chilies, a few spices you probably already have at home, and some pork, you can stew a satisfying family dinner.

This recipe is made by our own Don Little.  Thank you, Don, for sharing this wonderful recipe!

Don’s Red Chili


1 bag medium dried red chilies
1/2 bag hot dried red chilies (or add to taste)
1 tablespoon salt (adjust to taste later)
1/2 tablespoon oregano
1 teaspoon cumin
1/2 medium chopped onion
4-6 cloves minced garlic
3 pounds cubed pork butt (3/4 to 1-inch squares)


  1. Remove stems from dried red chilies.
  2. Heat dried chilies in the oven until soft.  Add to a sauce pan and boil until pads are tender.
  3. Add chilies, garlic, onions, and spices to a blender.  Add enough water to cover.  Grind until the mixture turns to a liquid.
    TIP: Be careful because steam will form and the top of the blender may come off during processing from pressure buildup. The chilies may need to be processed in more than one batch, depending on the size of the blender. Also, salt, cumin, and oregano can be modified to taste because the strength and quality of spices can vary.
  4. Strain through a colander and then through a fine strainer as necessary for smoothness.
  5. Sauté pork until brown.  Use 1-2 tablespoons of olive oil or your oil of choice.
  6. Add to crock pot along with chili mixture and cook on low for 6-8 hours, until the meat is tender.

~ by 2ndtononeservice on January 17, 2014.

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