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Whiskey and Triple Pork Black Bean Chili

Photo: Annabelle Breakey
Total time 2 hrs, 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?


  • 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

Nutrition Information

  • calories 579
  • caloriesfromfat 49 %
  • protein 35 g
  • fat 32 g
  • satfat 11 g
  • carbohydrate 32 g
  • fiber 11 g
  • sodium 973 mg
  • cholesterol 105 mg

How to Make It

  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.

Cook's Notes

Nutritional analysis is per serving.