Whiskey and Triple Pork Black Bean Chili

Whiskey and Triple Pork Black Bean ChiliRecipe
Photo: Annabelle Breakey
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 time: 2 Hours, 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Nutritional analysis is per serving.