Serves 4 -6

Ingredients

• 1 red onion, diced
• 4 cloves garlic, minced
• 2” ginger, minced
• 4 – 6 TBSP Chili Powder
• 1 orange, zested and juiced
• 2 TBSP Cinnamon
• 1 Pineapple, diced
• 15 oz Beans (Black & Northern)
• 2 cups chicken stock
• 2 IPA Beers
• 2 TBSP honey
• 2 lbs Pork, small dice
• 2 TBSP Cumin
• 60% Cocoa chips, handful
• Cilantro, Half Bunch, chopped
• finely

Directions

1. Heat a large stock pot (at least a gallon) to medium heat and add enough olive oil to just cover the bottom. Add the onions and cover, cook several minutes till soft.
2. Next add the garlic and ginger . Cover and co ok several more minutes . Then add the chili powder , cinnamon , and orange zest. Mix well, cover , and cook for several more minutes. N ext add the pineapple and beans , mix well and cook for 10 minutes. Then add the chicken stock , beer , and honey . Cook uncovered at a simmer.
3. Meanwhile, heat large skillet at medium -high heat . Add 1 swirl of oil. Season the pork with salt and pepper and add to the pan. Once the outside of the pork is cooked (inside should remain raw), Add the cumin and toss. Next and the orange juice and let cook for several minutes. Add the chocolate and stir until mixed.
4. Add the pork and juice mixture to the pot and let simmer and stir occasionally until half reduced or desired thickness, about 2 hours.
5. Stir in cilantro and serve.

Notes

• Chili recipes vary greatly. This one is mild in heat, full in flavor , with a summery flare.