Ranch Chili | America's Test Kitchen

Name: Ranch Chili | America's Test Kitchen
Ingredients: 3 1/2 pounds boneless Boston butt roast, trimmed of excess fat and cut into 1-inch cubes; 8 slices bacon, chopped fine; 1 large onion, minced; 3 large jalapeno chiles (about 2 1/2 inches long), seeded and minced; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 1/2 teaspoons dried oregano; 5 medium cloves garlic, minced; 1 tablespoon brown sugar; 1 (28-ounce) can diced tomatoes; 3 cups water; 2 (16-ounce) cans red kidney beans, drained and rinsed

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As good as this recipe could (and should) be, most recipes turn out tough, bland, dried-out pork and soggy overcooked beans. We wanted a spicy, sweet ranch-style chili, brimming with tender pork and...

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Main Courses
Stews

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Ingredients

3 1/2 pounds boneless Boston butt roast, trimmed of excess fat and cut into 1-inch cubes
8 slices bacon, chopped fine
1 large onion, minced
3 large jalapeno chiles (about 2 1/2 inches long), seeded and minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
5 medium cloves garlic, minced
1 tablespoon brown sugar
1 (28-ounce) can diced tomatoes
3 cups water
2 (16-ounce) cans red kidney beans, drained and rinsed