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.
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.
Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.
Ladle into bowls and top with crème fraîche and chives.
Delicious! Made it according to the recipe. The only change I made, after reading the previous reviews, was to quick soften the dried beans. Just brought them to a boil and let them sit for an hour; while I prepared the meat and veggies. My scotch was a good, single malt. Served it with some cornmeal muffins. I will make this again. Definitely worthy of a special occasion.
My only substitution was using canned black beans instead of dry (can never get dried beans to cook completely for any recipe), therefore my cook-time was just 30 minutes. With that being said, all other ingredients remained the same and made this a fantastic chili recipe! The bacon and chorizo just melted into the pot with the chunks of pork. Really great flavor and depth from the whiskey! This is my new go-to chili recipe. Very easy and VERY tasty!
I made this today and it was phenomenal, however, I made several changes after reading over the reviews on this site.
First and foremost I decided to use a slow cooker. Step one I did in a large pan, minus the celery (hate the stuff). For step two I added all the ingredients to the crock pot. I subbed 1 can of black beans for dried, and added 1 can of kidney beans, and 1 can of diced tomatoes (no salt added). I also added an additional tablespoon of adobo sauce from the chiles. (I used canned chipotle chilies in adobo sauce) I also added 1 tablespoon of chipotle chili powder.
In my slow cooker I cooked the chili on high for one hour, and then on low for 5.5 hrs. At this point I added the chorizo and remaining whiskey. Then I cooked on low for another hr and a half. Total of 1 hr on high, and 7 on low.
The chili came out pretty watery but with GREAT flavor. Somewhat mild, so for those who like heat, I would add additional chilis/chili powder.
Made exactly according to recipe, except I did wash and soak the beans overnight, and rinsed them thoroughly before adding to the pot. This should solve the problem of inkiness mentioned below, and soften up the beans somewhat. We enjoyed the complexity of flavor and heartiness of the dish, but it is very meaty. Next time I will add more beans and/or maybe another veg
I too followed the recipe exactly. After 1 1/4 hours of boiling, my black beans were still crunchy. The recipe does call for "dried black beans", right? After 2 hours, the beans were edible, but had colored and flavored everything (my chili looked like an oil spill). Entirely too many beans.
That being said, it has promise. Next time I will use canned beans and add them at the end. Wish whiskey wasn't so expensive also.
The beans were a bit firmer than I would have liked, and the bacon needed to be cooked more (and I should have used better bacon), but I thought this was quite good. If I could find a cheap substitute for the whiskey, I'd be more likely to make this again, but I have been enjoying Jack and Cokes with the leftover spirits. The flavor in this is complex and smoky, though surprisingly the chorizo wasn't very noticeable. We used green onions instead of chives and opted for the jack cheese rather than the creme fraiche, and that was pleasing substitute. Even better, we substituted (unintentionally) cilantro for the parsley and that was great. I'd recommend it, actually.