Game-Day Pork and Black Bean Chili
- ACTIVE: 1 HR
- TOTAL TIME:
- SERVINGS: 8 to 10
Around this time of year, my wife usually goes on a "girls’ weekend" to rest up and relax before the onslaught of the holiday season. I invite the guys over for a couple of afternoons spent watching hours of meaningful college and pro football games. We roast sausages in the fireplace and plug in several hot pots of crazy, dippy, cheesy things—which my pals pretend they spent hours making, but which really come from a quick stop at a gas station, followed by some insane stirring in the car on the way over (think salsa, cheese, hot peppers and ground beef!). As for me, I like to roast a ham or a few birds and lay out some buns and mustard, and I always serve this chili. I leave it next to the fireplace, so the pot stays warm, and everyone can help themselves. I put out bowls filled with limes, minced chiles, homemade hot sauce, sour cream, sliced avocado, crumbled six-year-aged farmhouse cheddar cheese, corn chips and warm flour tortillas, and let the boys be boys.—Andrew Zimmern
- 2 tablespoons vegetable oil
- 2 slices of bacon, chopped
- 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
- 1 large onion, cut into 1/3-inch dice
- 4 chipotle chiles in adobo sauce, minced (1/4 cup)
- 8 garlic cloves, minced
- 1/3 cup ancho chile powder
- 3 tablespoons cumin
- 1 tablespoon dried oregano
- 1/4 cup minced cilantro, plus more for serving
- One 28-ounce can whole tomatoes
- 1 pound dried black beans, soaked overnight and drained
- 5 cups chicken stock or low-sodium broth
- 3 cups dark beer, such as Samuel Smith Nut Brown Ale
- 3 tablespoons corn flour
- 3 tablespoons water
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro and serve.
The chili can be refrigerated for up to 3 days.