Sunday, January 27, 2013

Whiskey and Triple Pork Black Bean Chili

I made this and it was extremely easy.  I don't have really any clue how it tastes because I have strep and can't taste anything.  I assume it wasn't spicy because my nose didn't run. 

D said it was really good, unusual and we should have again. It is unusual because there are no tomatoes in it. Serve over rice.

Whiskey and Triple Pork Black Bean Chili

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?

Yield: Serves 4 to 6
Total: 2 Hours, 30 Minutes

Photo by: Photo: Annabelle Breakey
1 pound pork shoulder (butt), cut into 1- to 1 1/2-in. chunks
Vegetable oil (if pork is lean) (didn't use)
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 (used pinto beans because we had them)
2 chopped canned chipotle chiles (used 3)
Added 1 TBSP Adobo Sauce
1 1/2 teaspoons ground cumin
Added 1 teaspoon Chipotle Chile Powder
1 qt. reduced-sodium chicken broth (32 oz)
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 (used cilantro)
Creme fraiche or shredded jack cheese (used jack)
Chopped chives


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, adobo, cumin, chile powder, 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 (cilantro).

4. Ladle into bowls and top with crème fraîche and chives.

Nutritional Information
Calories: 579; Calories from fat: 49%; Protein: 35g; Fat: 32g; Saturated fat: 11g; Carbohydrate: 32g; Fiber: 11g; Sodium: 973mg; Cholesterol: 105mg

Sunset FEBRUARY 2012

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