Whiskey and Triple Pork Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Why make the same old thing when you can cook up a chili rich and smoky with bacon and Spanish chorizo, mellowed by whiskey, and fired up with chipotles? Ingredients:
1 pound pork shoulder (butt), cut into 1- to 1 1/2-in. chunks |
vegetable oil (if pork is lean) |
5 slices (1/2 lb.) thick-cut applewood smoked bacon, chopped |
1 large onion, chopped |
2 celery stalks, sliced |
1 1/2 cups dried black beans, cleaned of debris and rinsed |
2 chopped canned chipotle chiles |
1 1/2 teaspoons ground cumin |
1 qt. reduced-sodium chicken broth |
3/4 cup whiskey such as jack daniel's, divided |
4 ounces spanish smoked chorizo, quartered lengthwise and thinly sliced crosswise |
1/2 cup coarsely chopped flat-leaf parsley |
creme fraiche or shredded jack cheese |
chopped chives |
Directions:
1. Brown pork in a large pot over medium-high heat, turning occasionally, about 10 minutes, adding a little oil if pork is very lean. Transfer pork to a plate. Add bacon to pot and cook, stirring often, until browned but still soft, about 5 minutes. Spoon out fat and return 2 tbsp. to pot. Add onion and celery and cook, stirring often, until onion is translucent, about 5 minutes.
2. Return pork to pot and add beans, chipotles, cumin, broth, and 1/2 cup whiskey. Cover and bring to a boil over high heat, then reduce heat and simmer until beans and pork are tender, about 1 1/4 hours.
3. Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.
4. Ladle into bowls and top with crème fraîche and chives.
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