Meat Chili with Coffee and Bourbon

Ingredients:

• 1 kg pork shoulder, cut into small cubes
• 0.5 kg beef neck, cut into small cubes
• 900 g canned fried tomatoes, diced
• 900 g canned kidney beans, drained and rinsed
• 3 tablespoons of vegetable oil
• 2 teaspoons of salt
• 4 cloves garlic, chopped or crushed
• 1 onion, diced
• 1 red pepper, diced
• 3 tbsp. chili powder
• 1 tbsp cumin
• 1 teaspoon ground chipotle pepper
• 0.5 tsp. coriander
• 3 tbsp bourbon
• 3 tbsp. brewed espresso
• 1 tbsp. l. agave syrup
• 0.5 cup grated white cheddar (optional)
• 1/3 cup sour cream (optional)

Preparation:

1. Preheat a large oven to medium-high. Pour 2 tablespoons of vegetable oil into a preheated skillet. Season the pork and beef with salt and pepper. Divide the meat into 2 portions. Fry one portion on all sides for 7 minutes. Transfer the cooked meat to a plate and fry the second portion.
2. Once all the meat is browned and removed, add 1 tablespoon of vegetable oil to the pan along with the garlic, onion, and pepper. Cook, stirring frequently, for 3 minutes. Season the vegetables with chili powder, cumin, chipotle powder, coriander, and 1 teaspoon of salt. Cook for 2 minutes, until the spices are fragrant and the vegetables are tender.
   
   Add chopped tomatoes and beans with 2 cups of water. Add the browned meat and 0.5 teaspoon of salt. Reduce the heat to medium-low, cover, and simmer gently for 1 hour, until the meat is tender and the chili has thickened slightly. Add the bourbon, espresso, and agave syrup, and remove from the heat.
   
   The meat chili can be garnished with grated cheddar and a large dollop of sour cream.
   
   Recipe Chili con carne "Texas Sunrise".