Michael Symon defines himself as a “porketarian,” saying he can’t get enough of the meat. For his luscious chili, he uses incredibly flavorful and succulent pork cheeks, an unusual cut worth seeking out. If pork cheeks aren’t available, pork shoulder (cut into 2-inch pieces) can be substituted. Serve with toasted cornmeal corn bread.
GO TO RECIPE
Cleveland chef Michael Symon’s annual Super Bowl party is always the place to be, thanks to his delicious spicy buffalo wings, bacon-spiked chili and sweet corn bread.