A pork chili from Ranger Long Pig. All pork, no beans — browned in batches, simmered low with a big hit of chili powder and cumin, then thickened at the end with a cornmeal slurry. Makes about 3¾ quarts.

Ingredients

  • ¼ cup olive oil
  • 6 pounds lean pork, coarsely cubed
  • 1 cup chili powder
  • 2 Tbsp crushed cumin seeds
  • 2 Tbsp ground oregano
  • 2 Tbsp salt
  • 1 to 2 Tbsp cayenne pepper
  • 4 cloves garlic, minced
  • 2 quarts chicken stock
  • ½ cup cornmeal
  • ½ cup cold water

Instructions

  1. Fry the pork about a pound at a time until browned, stirring as it cooks. Remove each pound after browning.
  2. Once all the pork is cooked, return it all to the pot and add the seasonings and stock.
  3. Cover and simmer 1½–2 hours. Skim off the fat.
  4. Combine the cornmeal with the cold water and stir thoroughly into the chili.
  5. Simmer 30 minutes more.