We thought this was excellent. I did make it in a cast iron dutch oven, and I didn't like what that did to the color. It's hearty, but really flavorful.
Whiskey and Triple Pork Black Bean Chili
Comments and Reviews 1-7 of 7
revdramaqueen Posted: 03/02/12
lovinglife95062 Posted: 11/13/12
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.
Phyllisfan Posted: 02/17/12
Made this last night for guests. Made it just as recipe stated. Bought Jack Daniels just for the recipe .Chili had a terrible, heavy flavor. Tried adding some garlic, but didn't help.
eafuhrman Posted: 02/04/13
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!
MarleneH Posted: 03/31/12
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
nthingvall Posted: 03/05/12
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.
jbalzer Posted: 03/18/12
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.