Game-Day Pork and Black Bean Chili Recipe

Name: Game-Day Pork and Black Bean Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 slices of bacon, chopped; 2 pounds trimmed pork shoulder, cut into 1/3-inch dice; Kosher salt and freshly ground pepper; 2 poblano chilesstemmed, seeded and cut into 1/3-inch dice; 1 large onion, cut into 1/3-inch dice; 4 chipotle chiles in adobo sauce, minced (1/4 cup); 8 garlic cloves, minced; 1/3 cup ancho chile powder; 3 tablespoons cumin; 1 tablespoon dried oregano; 1/4 cup minced cilantro, plus more for serving; One 28-ounce can whole tomatoes; 1 pound dried black beans, soaked overnight and drained; 5 cups chicken stock or low-sodium broth; 3 cups dark beer, such as Samuel Smith Nut Brown Ale; 3 tablespoons corn flour; 3 tablespoons water

Servings: persons

2 tablespoons vegetable oil
2 slices of bacon, chopped
2 pounds trimmed pork shoulder, cut into 1/3-inch dice
Kosher salt and freshly ground pepper
2 poblano chilesstemmed, seeded and cut into 1/3-inch dice
1 large onion, cut into 1/3-inch dice
4 chipotle chiles in adobo sauce, minced (1/4 cup)
8 garlic cloves, minced
1/3 cup ancho chile powder
3 tablespoons cumin
1 tablespoon dried oregano
1/4 cup minced cilantro, plus more for serving
One 28-ounce can whole tomatoes
1 pound dried black beans, soaked overnight and drained
5 cups chicken stock or low-sodium broth
3 cups dark beer, such as Samuel Smith Nut Brown Ale
3 tablespoons corn flour
3 tablespoons water

1
In a large enameled, cast-iron casserole, heat the oil until shimmering.
2
Add the bacon and cook over moderate heat until the fat has rendered.
3
Using a slotted spoon, transfer the bacon to a plate.
4
Season the pork with salt and pepper.
5
Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes.
6
Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes.
7
Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute.
8
Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
9
Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours.
10
Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
11
In a small bowl, whisk the corn flour with the water until smooth.
12
Slowly whisk the mixture into the chili until incorporated.
13
Season the chili with salt and pepper, garnish with cilantro and serve.

1746

kcal

Calories

Fat

112

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 2 slices of bacon, chopped, 2 pounds trimmed pork shoulder, cut into 1/3-inch dice, Kosher salt and freshly ground pepper, and more.

Yes, Game-Day Pork and Black Bean Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Game-Day Pork and Black Bean Chili

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