Get ready to transform your dinner routine with a jaw-dropping Pork Chili that's about to become your new obsession! This isn't just another boring chili recipe - it's a culinary adventure that combines the rich, hearty goodness of ground pork with the unexpected, tangy twist of artichoke hearts. Imagine a dish that's packed with robust spices, tender meat, and a surprising vegetable that'll make your taste buds do a happy dance. Whether you're a chili connoisseur or just looking to spice up your meal rotation, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb ground pork
- 1 can diced tomatoes
- 1 can artichoke hearts, drained and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until the meat is browned and no longer pink, approximately 6-8 minutes.
- Add the diced onions to the pot and sauté with the pork until the onions become translucent and soft, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Sprinkle the chili powder, cumin, salt, and pepper over the meat mixture. Stir thoroughly to distribute the spices evenly and toast them briefly to enhance their flavor.
- Pour in the diced tomatoes with their juices, stirring to combine with the meat and spices. Reduce heat to low and allow the mixture to simmer.
- Add the chopped artichoke hearts to the pot, gently stirring them into the chili.
- Cover the pot and let the chili simmer on low heat for 45-50 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and let the chili rest for 5-10 minutes before serving to allow flavors to meld together.
- Serve hot in bowls, optionally garnishing with shredded cheese, sour cream, or chopped fresh herbs if desired.
Tips
- Brown the Meat Perfectly: Ensure your ground pork is well-browned to develop deep, rich flavors. Use a heavy-bottomed pot and don't rush this step.
- Spice Management: Toast your spices briefly to unlock their full aromatic potential. This simple technique elevates the entire dish's flavor profile.
- Artichoke Timing: Add artichoke hearts later in the cooking process to prevent them from becoming mushy. They should maintain some texture for the best eating experience.
- Low and Slow is the Way to Go: Let your chili simmer on low heat to allow flavors to meld and develop complexity.
- Resting is Crucial: Always let your chili rest for 5-10 minutes before serving. This allows the flavors to settle and intensify.
- Customize Your Toppings: Experiment with garnishes like shredded cheese, fresh cilantro, or a dollop of sour cream to personalize your chili.
- Make Ahead Friendly: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 22g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 65mg
