Award Winning Chili Recipe

This is the chili recipe that has won the Chili Bake Off at the Halloween Hayride two years in a row. Thanks to Liz and Dan Lee for divulging their secret ingredients, because now you can make this chili at home. ENJOY!!


Carne Adovada
¼ cup raisins
½ cup brewed coffee
1 (4 to 5 lb) boneless pork shoulder roast, cut in 1-1/2 inch chunks
Salt and Pepper
1 Tablespoon vegetable oil
2 onions, chopped
¼ cup all-purpose flour
½ cup chili powder
1 tsp. dried oregano
1 Tablespoon minced canned chipotle chili in adobo sauce
6 garlic cloves, minced
2-1/2 cups low sodium chicken broth
1 tsp. grated lime zest
1 Tablespoon fresh lime juice
¼ cup chopped fresh cilantro

1.  Heat oven to 350
2.  Combine raisins and coffee in a bowl and cover with plastic wrap. Microwave until liquid boils, about a minute, let stand.
3.  Season pork with salt and pepper. Heat oil in Dutch oven and brown pork in batches. Transfer browed pork to a plate.
4.  Add onion to fat and cook until softened. Add flour, chili powder, oregano, chipotle, and garlic and cook until fragrant, about a minute. Add broth and raisin mixture, and bring to a boil. Transfer the mixture to a blender and blend until smooth. Return sauce to pot.
5.  Add browned pork to sauce in Dutch oven and transfer to oven. Cover and cook until pork is tender, about 2 hours. Stir in lime zest and juice and cilantro. Chili can be stored for up to 3 days. Serve with tortillas and sour cream.

**This is the recipe as published. I doubled the canned chipotle chili amount to spice it up, then added 3 diced, raw potatoes and 1-1/2 cups water when I put it in the over because I was afraid it would be too spicy!