Whiskey and Triple Pork Black Bean Chili

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:
Recipe from Sunset

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Recipe Time

Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 579
  • Calories from fat: 49%
  • Protein: 35g
  • Fat: 32g
  • Saturated fat: 11g
  • Carbohydrate: 32g
  • Fiber: 11g
  • Sodium: 973mg
  • Cholesterol: 105mg

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. 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. 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. 3. Stir in chorizo and remaining 1/4 cup whiskey. Simmer, covered, until flavors are blended, about 10 minutes more. Stir in parsley.
  4. 4. Ladle into bowls and top with crème fraîche and chives.
Note:

Nutritional analysis is per serving.

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