Spicy Pork Chili Recipe

5 from 4 votes

Campfire food, made a lot more nutritious and even tastier than the usual recipes: you won't miss the beans at all!

Course Main Course

Cuisine American

Keyword chili, pork, spicy

Prep Time 25

Cook Time 3

Total Time 3 25

Servings

Calories 907kcal

Preheat your oven to 350 F.
Warm the olive oil in an ovenproof stew pot over medium heat then add the garlic, onions, and red chilies, and cook for 3 to 5 minutes or until the onions are soft.
2 onions, 4 garlic cloves, ¼ cup extra-virgin olive oil, 2 red chilies
Lower the heat and add the bell peppers, diced tomatoes, chili powder, smoked paprika, cumin, cayenne pepper, oregano leaves, and salt and pepper to taste.
2 bell peppers, 28 oz. can diced tomatoes, ¼ cup chili powder, 2 tbsp. smoked paprika, 1 tbsp. ground cumin, ¼ tsp. ground cayenne pepper, Small bunch of fresh oregano leaves, Sea salt and freshly ground black pepper to taste
Place the pork shoulder in the pot, give everything a little shake, then add the red wine vinegar, and pour in enough water to just cover the meat.
4 ¼ lb. boneless pork shoulder, 3 tablespoons red wine vinegar
Bring to a boil, cover, and place in the oven for 3 hours.
The chili is done when you can easily break the meat apart with a fork.