Photo: Annabelle Breakey
Total Time
2 Hours 30 Mins
Yield
Serves 4 to 6

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?

How to Make It

Step 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.

Step 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.

Step 3

Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.

Step 4

Ladle into bowls and top with crème fraîche and chives.

Chef's Notes

Nutritional analysis is per serving.

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