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?
Sunset FEBRUARY 2012
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.
Nutritional analysis is per serving.
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